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?)

  • 2 cups whole wheat flour
  • 1 cup white flour
  • 2/3 cup brown sugar
  • 3 tsp baking powder
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 2 cups buttermilk
  • 1 cup chopped nuts (walnuts, almonds, or choose your favorite)
  • 1 cup chopped prunes
  • 1 cup chopped dried figs
  • 1 cup chopped dried dates
  • 1/2 cup raisins
  • 1/2 cup currants

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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Holiday Recipe Guide


More Austrian Recipes


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


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