20 minutes
preparation
60 minutes
baking time
0 minutes
resting time
You will need:
Hand mixer with whisk and dough hook attachments, loaf pan, baking paper
Ingredients for the fruit loaf
For 12 servings, 1 serving = 1 slice (0 g of sugar)
3 eggs
1 pinch salt
150 g whole wheat flour
1 tsp baking powder
120 g plums, dried and pitted
120 g apricots, dried and pitted
120 g raisins
60 g almonds
60 g hazelnuts
150 g applesauce, without sugar
cinnamon to taste
Preparation
Step 1:
Preheat the oven to 160 degrees (if possible, use the convection setting).
Soak 120 g of raisins in water. Cut 120 g of plums and 120 g of apricots into cubes.
Step 2:
Beat 3 eggs with a pinch of salt until you reach a foamy consistency.
Step 3:
Mix 150 g of whole wheat flour and 1 tsp of baking powder, and gradually stir in the egg mixture.
Add cinnamon to taste to the flour and baking powder.
Step 4:
Drain the raisins and add them to the dough together with the diced plums and apricots, 60 g of almonds, 60 g of hazelnuts, and 150 g of applesauce. Knead everything thoroughly.
Use the hand mixer with the dough hook attachment to do this.
Step 5:
Line the loaf pan with baking paper and pour in the batter. Bake at 160 degrees for about 30 minutes.
Make sure that there is no dried fruit on the surface, as it can burn quickly. Alternatively, you can cover the loaf pan with a piece of aluminum foil to prevent any burning.
Step 6:
Remove the baked fruit loaf from the tin, leave to cool, and enjoy.
The fruit loaf will keep for up to a week in a well-sealed container.
Sliced, it’s easy freezable, and you can take out as many slices as you wish individually.