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Hutzelbrot, dried pear and fruit bread

Hutzelbrot, dried pear and fruit bread

Baking

The South German Hutzelbrot: a Christmas bread made with dried pears, prunes, figs, grapes, hazelnuts, and almonds, and spiced with anise, cinnamon, and c…

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Recipe from Bussakendle, Schnobby, Juetho and 1 other contributors, adapted by Recette de cuisine · · updated on

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The Hutzelbrot gets its name from the “Hutzeln,” dried pears from southern Germany. This Advent bread, which is very rich in dried fruits and walnuts, is prepared a few days in advance: it improves in flavor as it rests.

Ingredients and directions

  • Prep time1 hr
  • Cook time1 hr
  • Resting1 hr
  • Total3 hr
  • DifficultyMedium
  • CostBudget
  • Cooking methodfour
  • Estimated cost$18.58 $2.32 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian

Ingredients

8 people
  • $2.20
  • $0.40
  • $0.09
  • $2.39
  • $0.19
  • $0.04
  • $0.99
  • $2.62
  • $1.01
  • $1.38
  • $0.77
  • $0.22
  • $3.52
  • $1.84
  • $0.92

Prices from US supermarkets for 11 of 15 ingredients; Belgian prices for the rest.

Directions

  1. Cut the pears, plums, figs, and apricots into small pieces and mix them with the grapes, juice, and lemon zest. ≈ 8 min
  2. Combine the flour, baking powder, sugar or honey, vanilla sugar, and spices. ≈ 4 min
  3. Add the eggs and knead until a firm dough forms; it will be heavy, which is normal. ≈ 10 min
  4. Incorporate the chopped dried fruits, hazelnuts, and almonds. ≈ 4 min
  5. Let it rise for about 1 hour, covered, in a warm place.
  6. Shape two long loaves, place them on a baking sheet lined with parchment paper, and decorate them with whole almonds. ≈ 3 min
  7. Bake for approximately 1 hour at 180 °C.
  8. Let the bread cool completely, then store it in an airtight container for a few days before eating.

The bill

Hutzelbrot, dried pear and fruit bread

  • 250 g of rye flour (type 1150)$2.20
  • 250 g of wheat flour (type 1050) or spelt flour$0.40
  • 1 package of baking powder$0.09
  • 6 eggs$2.39
  • 250 g of brown sugar (or 150g of honey)$0.19
  • 1 packet of vanilla sugar$0.04
  • 200 g of dried pears$0.99
  • 200 g of plums$2.62
  • 200 g of dried figs$1.01
  • 50 g of dried apricots$1.38
  • 100 g of green and black grapes$0.77
  • juice and zest of one lemon$0.22
  • 200 g of roughly chopped, shelled hazelnuts$3.52
  • 200 g of roughly chopped, blanched almonds$1.84
  • 100 g of whole, blanched almonds$0.92

Total$18.58

that's $2.32 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 250 g of rye flour (type 1150)
  • 250 g of wheat flour (type 1050) or spelt flour
  • 1 package of dry baker’s yeast
  • 1 package of baking powder
  • 6 eggs
  • 250 g of brown sugar (or 150g of honey)
  • 1 packet of vanilla sugar
  • 200 g of dried pears
  • 200 g of plums
  • 200 g of dried figs
  • 50 g of dried apricots
  • 100 g of green and black grapes
  • juice and zest of one lemon
  • 200 g of roughly chopped, shelled hazelnuts
  • 200 g of roughly chopped, blanched almonds
  • 100 g of whole, blanched almonds
  • A pinch of ground anise, cinnamon, and cloves

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