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Kletzenbrot has long been part of Christmas celebrations in the Tyrolean Alps. Kletzen are the intensely sweet, dried pears that were stored by farmers' wives to use through the winter. This is a lighter, more modern version of the bread, using dried pears and other dried fruit. Bake it on Christmas Eve, or better still (if you are an early bird), leave it to rise overnight in the fridge, then let it come back to room temperature and bake on Christmas morning for breakfast.
Makes: 2 loaves (about 10 slices each)
Typical values per serving:
This recipe was first published in December 2006.