German Fruit and Nut Spelt Bread (Swabian Hutzelbrot)

German Fruit and Nut Spelt Bread (Swabian Hutzelbrot) | Accidental Artisan

Last year around this time I heard my Mom mention the word “Hutzelbrot”, that she was going to make it and that is was one of my Oma’s favorite Christmas goodies. Of course, I was intrigued. I remember how surprised Oma was, she practically squealed with glee to receive it. However, after I found out Hutzelbrot is essentially a bread jam-packed with dried fruit and nuts I was less than thrilled. Images of dense cake with brightly coloured cubes of fruit in it passed through my mind, you know the ones right? Gag.

Let me be up front here, this German Fruit and Nut Spelt Bread is NOTHING like that. But I didn’t know that until I made it and nibbled it.

This year, I knew that I wanted to at least make it for Oma but when I bit into a slice it was heaven. It literally felt like I was tasting Germany. My eyes closed, I couldn’t help from making those mmmm sounds and I chewed slower so I could savour every moment. The sweet of the fruit, the crunch of the nuts and the delicate gingerbread flavour was so perfect. The genes in my blood whooped with joy!

That joy I felt spread right across my Oma’s face when I presented her with a loaf. She shared with me that when she was young her mother (my Great-Oma Sophie… my namesake) would make Hutzelbrot at Christmastime and after they came back from skiing they would all enjoy a slice with some mulled wine. Makes me smile just thinking about it.

This German Fruit and Nut Bread seems to be one of kind as I wasn’t able to find anything similar online. The ones I found had far more dough, far less fruit and nuts and used yeast. So from my Great-Oma, to my Oma, to my Mom, to me I share this precious recipe with you all.

Happy baking!

Two small slices of german fruit and nut spelt bread on a white plate

If you liked this recipe you are going to love these ones!

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Chocolate Hazelnut Swirl Spelt Bread
Bavarian Walnut Spelt Stollen

German Fruit and Nut Spelt Bread (Swabian Hutzelbrot)

Course Dessert
Servings 4 loaves
Author Sophie



  • 1 pound dried pears or dried apples or apricots, chopped small
  • 1 pound dried and pitted prunes chopped small
  • 375 grams dried figs chopped small
  • 235 grams dark raisins
  • 3 cups water at room temperature
  • 2.5 cups organic, all-purpose spelt flour also called white spelt flour
  • 8 tsp baking powder
  • 1/4 cup organic sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground ginger
  • 2 tsp golden rum
  • 5 drops almond extract
  • 2 tsp vanilla extract
  • 1 cup hazelnuts chopped small
  • 1 cup candied citrus peel
  • 1/4 cup butter at room temperature

Egg Wash

  • 2 large egg yolks
  • 2 tbsp milk


  1. In a large bowl, add the pears, prunes, figs, raisins and water. Weigh the fruit down in the bowl by placing a pot on top. Let soak overnight.

  2. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside. 

  3. Make the egg wash by whisking the eggs yolks and milk together in a small bowl. Place in the fridge until needed.

  4. Add fruit and any remaining liquid to a large pot. Bring to a slow boil over medium heat and boil for 2 minutes. Drain fruit, leaving any liquid in the pot. Add 1/2 cup of water to the port and bring to a boil again. Set aside to cool. 

  5. In a medium bowl, sieve together the spelt flour and baking powder. Pour onto a pastry mat or clean countertop. Add the sugar, cinnamon, cloves and ginger and blend together with your hands. Make a large well in the middle and add the rum, almond and vanilla extract, 5 tsp of the liquid from the boiled fruit, chopped fruit, hazelnuts, candied citrus peel and butter (in small pieces).

  6. Mix and fold together until everything is evenly distributed. Using well floured hands and countertop, divide the dough into four equal loaves with a large knife. Press each portion of dough together to form a loaf shape and place on the parchment lined baking sheet. Repeat with the remaining three loaves. Baste each generously with the egg wash.

  7. Bake for 20 minutes, remove from the oven and baste generously again with the egg wash. Bake for another 20 minutes or until nicely browned on top. 

  8. Note: If you have a crazy oven like mine, place another baking sheet underneath on the lower rack to deflect heat and prevent the bottom of the hutzelbrot from burning.

4 thoughts on “German Fruit and Nut Spelt Bread (Swabian Hutzelbrot)

    1. Thank you! It is so delicious. I have yet to try it with a mug of mulled wine like my Oma and her Mom did, but I’d love to hear what you have it with!

  1. Never heard of this recipe, it’s absolutely beautiful…all your breads are..loved the nut filled spelt no knead bread recipe..going to try a bunch of of your recipes..I love a good hearty loaf of bread with lots of seeds and nuts…so good for our bodies..would it hurt the recipe if I added chopped the no knead spelt bread …or extra pumpkin seeds and sunflower seeds would I need to change recipe in anyway..I need to get a set of scales..lovely site ..are you on Pinterest..You have Blessed day sweetheart..Deborah Cox

    1. Hi Deborah! Thank you so much. I made Hutzelbrot again this past Christmas and it really is one of my favourites. It won’t hurt the recipe to add chopped walnuts! I actually make a special bread with walnuts, currants and some carrot juice in place of some of the water (it’s not up on the blog yet) and it is AMAZING with a strong cheese. Extra pumpkin and sunflower seeds won’t hurt either, make them as seedy as you like. 🙂 I’m on Pinterest at: Thanks so much for your comment, it put a huge smile on my face. Happy New Year and happy baking!

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