Christmas Fruit Bread

>> Wednesday, December 23, 2009






It's the most beautiful time of the year
The street are decorated with lights and snowy look.
The shops are full with last minute buyers
Everything is so special and magical.

This was the first time I made Christmas fruit bread, each year I see the recipets in the food magazines and this year I decided to bake one.

Filled with dried fruit and currants, delicious and festive.

Happy Holidays !




Christmas Fruit Bread - Adopted from my 2 pee'north

(for one loaf)

125 g butter
125 g sugar
4 medium sized eggs
peel of one lemon
250 g rye flour
2.5 teaspoons baking powder
300 g dried fruit of your choice
125 g raisins
125 g currants

Preheat oven to 350F.
Grease loaf pan with butter. Then add all-purpose flour to it to cover the butter layer.
Remove any flour which don't stick to the butter.
Put loaf pan into freezer until use. Butter, flour and freezing will make it easier to remove bread after baking.

Cut the dried fruit into small cubes.
Use the fruit you like most.
Mix butter and sugar until creamy.
Add one egg and mix on medium speed for about one minute. Repeat step with the remaining three eggs.
Add the finely grated peel of one lemon.
Mix the flour with baking powder, sieve and add to the butter mixture.
Mix just until combined.
Fold in dried fruit, raisins and currants.
Pour into the prepared loaf pan form.

Bake for 30 minutes at 350 F. After 30 minutes increase temperature to 375 F. and bake for another 30 minutes. Fruit bread is done when a toothpick comes out clean.
Let the fruit bread cool in form for about 10 minutes.
Remove from pan and let cool completely on a cooling rack.
Wrap tightly in aluminum foil and store for at least one day.

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