Surmlksfrugtbrd Danish Sour Cream Fruit Bread
Experience the warm, comforting flavors of Scandinavia with Surmlksfrugtbrd, a traditional Danish sour cream fruit bread bursting with charm and decadence. This easy-to-make loaf features a tender crumb thanks to rich sour cream, while a blend of cinnamon-kissed dried fruits and optional crunchy nuts adds texture and sweetness in every bite. Perfect for breakfast, brunch, or a cozy afternoon snack, this recipe requires just 15 minutes of prep before baking to golden perfection. Serve it sliced and slathered with butter, or enjoy it as is to savor the subtle interplay of spices, vanilla, and fruity goodness. Make this delightful treat part of your repertoire and bring a touch of Denmark to your table! Keywords: Danish fruit bread, sour cream bread, cinnamon fruit bread, easy homemade bread.
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Recipe Information
Ingredients
- 375 grams All-purpose flour
- 50 grams Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 85 grams Unsalted butter (cold, cubed)
- 250 milliliters Sour cream
- 1 whole Large egg
- 1 teaspoons Vanilla extract
- 150 grams Dried fruits (e.g., raisins, chopped apricots, or cranberries)
- 50 grams Optional: chopped nuts (walnuts, pecans, or almonds)
Instructions
Preheat the oven to 175°C (350°F) and grease a standard loaf pan or line it with parchment paper.
In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon.
Add the cubed cold butter to the dry ingredients and use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
In a separate medium bowl, whisk together the sour cream, egg, and vanilla extract until smooth.
Gently fold the wet ingredients into the dry mixture until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the dried fruits and nuts (if using) until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the bread cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve. This bread is delicious on its own or lightly toasted with a pat of butter.
Nutrition Facts
Calories |
2015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.0 g | 5% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1552 mg | 67% | |
| Total Carbohydrate | 456.7 g | 166% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 140.8 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1527 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
