First quarter the figs, dates and plums and squeeze the juice out of the orange. Now mix the juice and applesauce with all the dried fruit and let it steep for 30 minutes. Then preheat the oven to 170 degrees top / bottom heat. Halve the pecans and then combine all the ingredients and stir vigorously for a few minutes. I always do this with a spoon so the fruits and nuts keep their shape. The dough seems a bit dry at first, just keep stirring, then it gets a moist, but viscous consistency. Now put the dough in a loaf pan that has been coated with oil and press it firmly into the pan. The dough has to bake for exactly 50 minutes for my 30 x 11 cm loaf pan. Then the fruit bread is very juicy. Let the bread cool down in the mold for about 10 minutes and then turn it out of the mold. When the bread has cooled down, it is best to wrap it in aluminum foil so that it stays fresh and juicy for several days. The recipe is very changeable and can be changed as required with 500 g of other dried fruits and 150 g of other nuts of your choice.
Ingredients
Print Recipe
Pin Recipe