Step 1

Preheat the oven to 350°F. Lightly grease the inside of a panettone pan (or a paper panettone pan) and place on a baking sheet.

Step 2

, Whisk together the dry ingredients and the fruit blend. Whisk together the milk, melted butter, and 2 eggs + 1 yolk (reserve the white). Add to the dry ingredients and stir to combine. Mix in the almonds.

Step 3

, Transfer the batter to a 6" bakeable paper panettone pan and smooth the top.

Step 4

, Make the topping by beating the reserved egg white with sugar; lightly brush over the top of the batter. Sprinkle with pearl sugar and more toasted almonds.

Step 5

, Bake the bread for 70 to 75 minutes, until a paring knife inserted in the center comes out clean. Remove it from the oven and cool completely on a rack before slicing or wrapping.

Step 6

, Store bread, wrapped airtight, at room temperature for up to 4 days; freeze for longer storage.