There's something magical about the aroma of Christmas baking wafting through the house during the holiday season. This Christmas Fruitcake Bread recipe brings all the beloved flavors of traditional fruitcake but in a more approachable, modern bread form that's perfect for gifting or enjoying with a warm cup of tea.
A Brief History
While traditional fruitcake has been the subject of many holiday jokes, this lighter bread version pays homage to the centuries-old tradition while creating something that even fruitcake skeptics will love. The recipe draws inspiration from European Christmas bread like German Stollen and Italian Panettone but with its own unique twist.
The Perfect Holiday Bread
What makes this Christmas Fruitcake Bread special is its moist, tender crumb and balanced blend of fruits and spices. Unlike its denser cousin, this bread maintains a light texture while still delivering those cherished holiday flavors.
Ingredients
For the Fruit Mixture:
- 1½ cups mixed dried fruits (raisins, cranberries, cherries, and candied orange peel)
- ½ cup chopped dates
- ¼ cup brandy (or orange juice for an alcohol-free version)
- 1 tablespoon orange zest
For the Bread:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1½ cups brown sugar
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans or walnuts
Instructions
- Begin by soaking your dried fruits. Combine all ingredients from the fruit mixture in a bowl, cover, and let sit overnight for at least 4 hours. This step ensures plump, flavorful fruits throughout your bread.
- When ready to bake, preheat your oven to 325°F (165°C). Grease and flour two 9x5-inch loaf pans, or line them with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, spices, and salt.
- In a large bowl or stand mixer, cream together the butter and brown sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition.
- Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with flour. Mix until just combined. Stir in the vanilla extract.
- Fold in the soaked fruit mixture (including any remaining liquid) and chopped nuts until evenly distributed.
- Divide the batter between the prepared loaf pans, smoothing the tops with a spatula.
- Bake for 60-70 minutes, or until a skewer inserted into the center comes out clean. The tops should be golden brown.
- Cool in the pans for 15 minutes before removing to a wire rack to cool completely.
Storage and Serving
This Christmas Fruitcake Breadis kept beautifully when wrapped tightly in plastic wrap and stored in an airtight container. It actually improves with age over the first few days as the flavors meld together. It can be stored at room temperature for up to a week or frozen for up to three months.
Serve slices plain, toasted, or with a spread of butter. It makes a wonderful breakfast during the holiday season or an afternoon treat with tea or coffee.
Tips for Success
- Don't skip the fruit soaking step – it makes a significant difference in the final texture and flavor.
- Room-temperature ingredients will give you the best results
- If the top browns too quickly during baking, tent with foil
- The bread is done when it reaches an internal temperature of 190°F (88°C)
Whether you're a longtime fruitcake fan or a hesitant newcomer, this Christmas Fruitcake Bread offers a delicious way to embrace the holiday baking tradition. Its familiar yet fresh approach makes it perfect for creating new Christmas memories while honoring the old.
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