Recipe onlinefamilyhomerecipes.com/recipe/italian-style-fruit-and-nut-loaf-with-almonds/Scan the code to open the recipe on your phone

Baked goods

Italian-style fruit and nut loaf with almonds

Name: Italian-style fruit and nut loaf with almonds
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 loaf
Cuisine: Italian
Ingredients: 250 g Semi-coarse wheat flour; 5 Eggs; 100 g Raisins; 100 g Crushed almonds; 100 g Chopped hazelnuts; 100 g Candied fruit; 200 g Powdered sugar; to taste Ground cinnamon; to taste Grated ginger

An Italian-style loaf with almonds, hazelnuts, raisins, and candied fruit, baked for 30 minutes, then sliced and dried. Makes 1 loaf.

Italian cuisine · Christmas recipes · Translated from Slovak · October 24, 2026

Save on Pinterest

Recipe at a glance

Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Temperature: 200 °C (400 °F)
Servings: 1 loaf
Difficulty: Easy

Jump to recipe

This Italian-style fruit and nut loaf with almonds and candied fruit is a variation on a traditional holiday loaf baked for Christmas and Easter. It follows a traditional recipe made without added fat or baking powder. The raisins and candied fruit are first softened in boiling water, then folded with almonds and hazelnuts into a thick batter of beaten eggs, sugar, and flour.

You can complement the cinnamon and ginger with cardamom, nutmeg, or anise. The loaf bakes for about 30 minutes at 200 °C (400 °F).

Ingredients

Semi-coarse wheat flour 250 g
Eggs 5
Raisins 100 g
Crushed almonds 100 g
Chopped hazelnuts 100 g
Candied fruit 100 g
Powdered sugar 200 g
Ground cinnamon to taste
Grated ginger to taste

Tick off what you already have at home. Send the rest as a shopping list.

Instructions

Tip: tap a step to mark it as done.

Combine the raisins and chopped candied fruit in a bowl and cover with boiling water to soften. Let stand for about 10 minutes, then drain and squeeze out the excess water.
Beat 4 eggs with the sugar until creamy, then add the cinnamon and ginger, along with cardamom, nutmeg, or anise if desired. Gradually stir in the flour until you have a thick, sticky batter with the consistency of thick honey. If the batter is too thin, add more flour.
Add the candied fruit, raisins, and all the nuts to the batter and fold gently until evenly distributed.
Pour the batter into a loaf pan, or shape it into a loaf on a baking sheet lined with parchment paper. If using a loaf pan, grease it with butter and dust with flour, then pour in the batter. Brush with 1 beaten egg. Bake for about 30 minutes at 200 °C (400 °F).
Turn the loaf out immediately and cut it into slices 15–20 mm thick while still hot. Arrange the slices on a wire rack and return them to the oven for another 5–7 minutes to dry out.
Tip: Serve the slices with tea or coffee.

Tip: Slice the hot loaf with a serrated knife using a sawing motion to keep the nuts and fruit from pulling out of the slices. Turn the slices once after returning them to the oven so they dry evenly on both sides.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 352 kcal
Protein: 8.8 g
Carbohydrates: 54 g
of which sugars: 32 g
Fat: 12 g
of which saturates: 1.5 g
Fiber: 3.2 g
Salt: 0.1 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Taliansky biskupský chlebíček s mandľami a kandizovaným ovocím