Austrian Kletzenbrot


Christmas Day in the Tyrolean Alps of Austria has often begun with a loaf of fruit bread. Rumor has it that the bread never goes bad. (Is it an Austrian version of fruitcake?)

Sift the flours, sugar, baking powder, baking soda, and salt into a bowl. Slowly add the buttermilk and stir the mixture into a smooth dough.

Mix in the nuts and dried fruits.

Place into a loaf pan and bake in a hot oven (350 degrees) for about an hour.


Based on a recipe from Around the World with the Trapp Family, by Maria Augusta Trapp. Pantheon, 1955.


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This Archived Page created between 1994 and 2001. Modified August 2007