Fruit Bread

What a great Autumnday! The sun's bright shining and even the temperature where warm. These day's of Autumn I really do like. When you see the Treeleaves turning red-yellow, walking throught the forrest, intensivly smelling. I hoped to pass some Hazelnut-Trees - unfortnunatly I didn't.

The next day I wanted to catch the colours into a bread, and what could be better than dried fruits? I'm going to have guest over for a cup of tea or coffee and this Bread would be for it. Well not really a light bread, but fresh so good! Some dried fruits I had to buy, some I had at home.

Well, this bread takes more work and of course you can take everykind of dried fruits you like - beside apples.

To be said: my guests liked the bread very much and I give each of them a big piece home.

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Fruit Bread

For 2 Springforms 18 cm ø or 1 Cakeform 25 to 28 cm length of dough

 

Ingredients:

150 g dried apricots

150 g dried figs, stems removed

100 g of wine berries or sultanas

1 Tsp vanilla extract

2 dl tea, such as Rooibos Earl-Grey-flavoured, vigorous

per 150 g almonds and hazelnuts

100 g pistachios

100 g cane sugar or Agave nectar

1 Pinch of salt

Eggreplacer (1 Egg) of your favorite (I used soymeal with water)

200 g flour

1 1⁄2-Tsp baking powder

2 Tbsp. soymilk

Direction:

Put apricots, figs, grapes and sultanas, covered at low heat about 45 minutes in a pot. Add vanilla extract and tea and simmer on. Allow to cool off. Let lightly roast nuts in the 170-degree hot oven, take out, cool down.
 

Slighty fat the springforms then lay out with parchment paper. Drain fruit, keep 4 or 5 Tbsp. cooking liquid.

Add sugar and salt, heat while stirring, pull off the hotplate. Mix with fruit, nuts, eggreplace, flour, baking powder and soymilk. Knead well and when homogen give in the form.
 

Bake for 75 minutes in the middle of the 170 degree preheated oven.

 

Take out, let cool and enjoy!