Christmas time is the “most wonderful time of the year”, but too often it’s also the craziest and busiest time. This fruit and nut Stollen bread is inspired by a traditional German Stollen recipe but this one is gluten-free and much easier to make and bake.
This year Christmas comes early for me! My parents and both of my sisters arrived last week. Since they can’t stay until Christmas Eve we get to celebrate in advance. Right now we are taking some time off to relax in Charleston and enjoying some beach life and good eats. As soon as we are back in Atlanta we are going to start to plan and prepare for a Christmas feast and I can’t wait!
fruit and nut Stollen bread
I got no self-control during Christmas time. It is the sweetest season of the year and cookies and other treats are getting into my mouth way too often and a daily sugar-high is bound to happen. This fruit and nut Stollen bread is sweetened with dried fruits and packed with good nuts. This is a much healthier version of the traditional Stollen and helps me to curb my sweet tooth and I love it slightly toasted with a bit butter for breakfast.
- 120 g / 1 cup almond flour
- 160 g / 1 cup brown rice flour
- 50 g / ¼ cup sugar
- 1 envelope dry active yeast
- 2 teaspoons xanthan gum
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cardamon
- 200 g / 1 ¼ cups dried fruits cut into raisin size pieces like dates, plums, cherries, cranberries, apricots, pineapple
- 200 g / 1 ¾ cups nuts, roasted, chopped (I use a mix of almonds and hazelnuts)
- 2 large eggs
- 300 ml / 1 ¼ cup warm milk
- 110 g / ½ cup unsalted butter, melted
- Line a loaf pan with parchment paper or grease well.
- In a stand mixer with paddle attachment, add almond flour, brown rice flour, sugar, yeast, xanthan gum, cinnamon, cardamom, eggs, warm milk, and butter and mix well. The dough will be soft and sticky.
- Add dried fruits and nuts and mix until well combined. Transfer the dough to the loaf pan, cover with a clean towel and let rise for 30 minutes.
- Preheat your oven to 175 C / 350 F and bake fruit and nut Stollen bread for about 30-35 minutes or until a skewer inserted in the middle comes out clean. Cool in loaf pan on wire rack for 10 minutes and let cool completely before cutting.
☛ Looking for more German recipes? Check out German Krautsalat–coleslaw and Früchtebrot, German Christmas Fruitcake (the version with AP flour).