Birnbrot Swiss Pear Bread

Nov 3, 2026 · By VanillaGoods

Baking Quick breads Medium

A thin, soft yeast dough wrapped around a dense, spiced filling of dried pears, figs, raisins and nuts. It is sliced thin and eaten with coffee. Makes 12 slices in about 4 hr 5 min.

Prep 50 min

Cook 45 min

Cooling 2 hr 30 min

Total 4 hr 5 min

Yield 12 slices

Ingredients

Adjust yield

slices

2 ⅓ cups (300 g)all-purpose flour
¼ oz (5 g)instant yeast
1 ½ tbsp (20 g)granulated sugar
¾ tsp (4 g)salt
2 tbsp (30 g)unsalted butter, softened
⅔ cup (150 ml)warm milk
1 (50 g)egg, for the dough
2 cups (250 g)dried pears, chopped
⅔ cup (80 g)dried figs, chopped
9 tbsp (80 g)raisins
½ cup (60 g)walnuts, chopped
⅓ cup (40 g)hazelnuts, chopped
¼ cup (30 g)candied lemon peel, chopped
2 tbsp (30 ml)kirsch or brandy
1 ¼ tsp (3 g)ground cinnamon
½ tsp (1 g)ground cloves
1 ½ tsp (3 g)lemon zest
1 cup (250 ml)water, for simmering
1 (50 g)egg, beaten with 1 tbsp milk, for the glaze

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Instructions

Simmer the dried pears and figs in the water, covered, 15 minutes until soft. Drain, saving 2 tablespoons of liquid, and chop or pulse coarsely.
Mix the fruit with the raisins, nuts, peel, kirsch, spices, zest and the saved liquid to a thick, sticky filling. Let stand while you make the dough.
Mix the flour, yeast, sugar and salt. Add the butter, milk and egg and knead 8 minutes to a smooth, soft dough. Cover and rise 1 hour until doubled.
Roll the dough into a rectangle about 10 x 14 inches (25 x 35 cm), spread the filling over it leaving a 1-inch (2.5 cm) border, and roll up like a jelly roll. Pinch the seam and ends closed.
Place seam side down on a parchment-lined sheet, cover and rise 30 minutes.
Heat the oven to 350 F (175 C). Brush with the egg glaze, prick a few times with a fork, and bake 40 to 45 minutes until deep golden.
Cool completely before slicing thin.

Tips

Keep the filling thick so it does not leak.
Let the loaf cool fully; the filling firms as it cools.
Alcohol-free: use apple juice instead of kirsch.
Good with coffee or a small glass of fruit brandy.

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Recipe FAQ

How long does it take to make birnbrot swiss pear bread?

Plan on 50 minutes of prep and 45 minutes of cooking, plus 2 hours 30 minutes to chill. The recipe makes 12 slices.

How should I store birnbrot swiss pear bread?

Wrap well and keep at room temperature up to 5 days; freeze up to 2 months.

Can I make birnbrot swiss pear bread ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Birnbrot is a traditional Swiss Alpine bread filled with dried pears, originating when dried fruit was used to stretch scarce flour. Serve it with coffee or a small glass of fruit brandy.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

234 Calories / serving

8.9g Fat

33.1g Carbs

5.8g Protein

10.0g Sugar

Whole recipe (12 servings): ~2808 cal · 107g fat · 397g carbs · 70g protein · 120g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.