Fruitcake is a traditional Christmas treat, but my family and friends prefer this slightly sweet bread. It's so pretty drizzled with vanilla icing and dotted with festive red and green candied fruit. I like to sprinkle extra fruit on top for added appeal. —Betty Jean McLaughlin, La Vista, Nebraska
Christmas Bread
Christmas Bread
Prep Time
20 min
Cook Time
30 min
Yield
1 loaf (20 pieces)
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 3/4 cup warm water (110° to 115°)
- 3/4 cup evaporated milk
- 1/3 cup sugar
- 1/3 cup shortening
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 4 to 4-1/2 cups all-purpose flour, divided
- 1 cup chopped mixed candied fruit
- 1 cup confectioners' sugar
- 1/4 teaspoon vanilla extract
- 1 to 2 tablespoons milk
- Additional candied fruit, optional
Directions
- In a large bowl, dissolve yeast in water. Add the evaporated milk, sugar, shortening, salt, eggs and 2 cups of flour; beat until smooth. Stir in mixed candied fruit and enough remaining flour to form a soft dough (do not knead).
- Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours.
- Punch dough down. Turn out onto a floured surface; knead 3-4 minutes. Pat evenly into a greased 10-in. tube pan. Cover and let rise in a warm place until nearly doubled, about 45 minutes.
- Preheat oven to 350°. Bake until golden brown, 30-35 minutes, tenting with foil if top becomes too dark. Remove from pan to cool on a wire rack.
- Combine the confectioners' sugar, vanilla and enough milk to reach desired consistency; drizzle over bread. Garnish with additional candied fruit if desired.
Nutrition Facts
1 piece: 214 calories, 5g fat (1g saturated fat), 24mg cholesterol, 87mg sodium, 40g carbohydrate (18g sugars, 2g fiber), 4g protein.
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