Recipe(tried): German Christmas Fruit Bread

Jennifer - Here is an old German Christmas Fruit Bread which my grandmother brought when she came in the late 1800's. We make it almost every year during the holidays. It has a distinctive taste & is great toasted & even used for French toast.
2 C Pitted prunes, cooked with water
1 C. Raisins, steamed with some water
1 C Smooth Applesauce (we use homemade & sometimes a bit chunky)
1/2 C. Shortening (we used butter Crisco)
1/2 to 3/4 C. Sugar
1 T. Salt
1 1/2 T. Anise Seed
2 pkgs. yeast dissolved in 1 C. water & 1 T. Sugar
Approximately 8 C. flour or more
Reserve 1 C. prune juice & 1/4 C. raisin juice. Mash prunes. Mix ingredients as for bread. Add fruit all at once & mix in flour. Start with 6 C. Use flour as needed approximately 8 cups or more. Dough will be sticky & SLOW rising. Let rise. Punch down. Can let rise again or make into loaves. Bake 45 - 50 min at 350 - 375. Bake bread according to loaf size. We make small, large, & round loaves. We give small ones away for gifts. Grandma also used some different proportions with dried apples & we have always called it Schnitzbrot.
Good luck - these heirloom recipes are priceless memories.