fruit bread

A recipe for Panettone, Italian Christmas bread, with a brioche-like dough infused with a vanilla bean and studded with rum-soaked raisins and candied orange peel.

Panettone [Italian Christmas Bread]

raisins

light rum

water

all-purpose flour

sugar

dry yeast

salt

lemon zest

vanilla bean (split in half lengthwise)

eggs (at room temperature)

honey

unsalted butter (well softened)

unsalted butter (melted)

unsalted butter (chilled)

Panettone molds

12- inch metal skewers

In a small bowl, combine the raisins with the rum and 2 tablespoons of hot water. Allow to soak at room temperature, stirring occasionally, until the raisins are plump and most of the liquid has been absorbed, at least 8 hours or overnight.

In a stand mixer fitted with a paddle attachment, mix together the flour, sugar, yeast, salt, lemon zest and vanilla bean on low speed until combined. In a medium bowl, whisk together the eggs, tepid water and honey. With the mixer on low speed, pour the egg mixture into the flour mixture. Increase the speed to medium-low and mix until all of the ingredients are combined. Add the softened butter, 1 tablespoon at a time, mixing until incorporated before adding more. Increase the speed to medium-high and beat until the dough is smooth and elastic, about 8 minutes.

Drain the raisins, discard the soaking liquid, and stir together with the candied citron and 1 tablespoon of melted butter. Stir this mixture into the dough with a wooden spoon.

Place the dough in a large bowl, cover with plastic wrap, and let rise in a cold oven with the door closed until it has nearly tripled in volume, 12 to 15 hours.

Locate and discard the vanilla bean, then sprinkle the dough lightly with flour and scrape out onto a lightly floured surface. Sprinkle a bit more flour onto the dough, then fold the edges of the dough in towards the center, forming a loose ball, and place, seam-side down, into the panettone mold. Cover with a damp kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until the dough is just above the top of the mold, 3 to 5 hours.

Preheat oven to 370 degrees F.

Place the dough-filled panettone mold on a baking sheet. Use a very sharp serrated knife to score an "X" across the entire surface of the dough. Place the 1 tablespoon chilled butter in the center of the X and bake until a wooden skewer inserted into the center comes out slightly moist but not wet, 60 to 75 minutes (the panettone will be very dark).

Remove from the oven and pierce 12-inch metal or wooden skewers all the way through the panettone (including the paper) 4 inches apart and 1 inch from the bottom so the skewers are parallel. Hang the panettone upside down over a large stockpot and cool completely before cutting. To store the panettone, wrap tightly in plastic wrap, then either place in a resealable plastic bag, or wrap again in foil. The bread will keep at room temperature for up to 1 week. (I have not tried freezing the bread, but I believe it would freeze well, wrapped in plastic, then foil, then placed in a resealable bag.)

My grandma's recipe for banana nut bread - a classic banana bread recipe packed full of mashed bananas and chopped walnuts. A family favorite!

Grandma's Banana Nut Bread

baking soda

vegetable oil

eggs

vanilla extract

bananas (mashed (about 1⅓ cups or 303 grams))

walnuts

Preheat oven to 350 degrees F. Grease two 8x4-inch loaf pans; set aside.

In a medium bowl, whisk together the flour, baking soda and salt; set aside. In a large bowl, whisk together the sugar, oil, eggs, and vanilla extract. Add the bananas and stir gently to combine. Add the flour mixture and stir until completely blended. Using a rubber spatula, fold in the walnuts.

Divide the mixture into the two loaf pans. Bake for 35 to 45 minutes, or until a thin knife inserted into the center comes out clean. If the loaves begin to get too dark before they are done in the middle, cover with foil. Allow to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely. The bread can be stored, wrapped tightly in plastic wrap, at room temperature for up to 5 days. To freeze, wrap in plastic wrap then in aluminum foil and freezer for up to 3 months.

https://embed.mediavine.com/videos/ymifybq85vq25gxa791v

My grandma’s recipe for banana nut bread – a classic banana bread recipe packed full of chopped walnuts that bakes up super moist and dense. A family favorite!

Grandma's Banana Bread

There’s almost more raspberries than bread in my recipe for the BEST RASPBERRY BREAD!! You’ll want to make it over and over because it’s super soft and just bursting with juicy berries!!

The Best Raspberry Bread

light brown sugar, packed

salt,

unsalted butter, melted

buttermilk

Preheat oven to 350F. Spray one 9×5-inch loaf...

Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.

In a large bowl, add 2 cups +...

In a large bowl, add 2 cups + 2 tablespoons flour, sugars, baking soda, optional salt, and whisk to combine; set aside.

In a medium microwave-safe bowl or glass measuring...

In a medium microwave-safe bowl or glass measuring cup, melt the butter, about 45 seconds on high power. Allow butter to cool momentarily so you don’t scramble the egg.

To the butter, add the egg, buttermilk, oil,...

To the butter, add the egg, buttermilk, oil, vanilla, and whisk to combine.

Pour wet over dry and stir until just...

Pour wet over dry and stir until just combined; don’t overmix. Batter will be somewhat lumpy and don’t try to stir the lumps smooth or bread will be tough; set aside.

In a medium bowl, add the raspberries, 2...

In a medium bowl, add the raspberries, 2 tablespoons flour, and toss lightly to combine (coating berries in flour helps to reduce sinking while baking).

Add the raspberries to the batter and fold...

Add the raspberries to the batter and fold very lightly to combine.

Turn batter out into prepared pan, smoothing the...

Turn batter out into prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.

Bake bread for 45 minutes to an hour....

Bake bread for 45 minutes to an hour. Bread is done when top is set in the middle, slightly domed, springy to the touch, and a toothpick inserted in the center (if you can find a patch without hitting raspberries) comes out clean or with a few moist crumbs, but no batter.**

Allow bread to cool in pan for about...

Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.

Bread will keep airtight at room temperature for...

Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

This light and bright fruity baked loaf is a guaranteed lunchbox smash hit!

Apple and apricot loaf

x apricot

tubs apple puree (see note)

brown sugar

eggs, lightly beaten

olive oil

tsp lemon rind

flour

wholemeal self-raising flour

tsp bicarbonate of soda

For a traditional Welsh afternoon tea, bake then devour this sweet, spicy loaf brimming with sultanas and mixed peel.

Bara brith

milliliters (1 cup) milk, warmed

tbsp (12 grams/2 sachets) dried yeast

tsp caster sugar

(3 cups) bread flour

(1/2 cup, lightly packed) brown sugar

tsp mixed spice

unsalted butter, chopped

(1 cup) sultanas

(1/4 cup) mixed peel

(1 1/2 cups) freshly brewed Earl Grey tea

Olive oil spray

tbsp honey, warmed

Honey, extra, to serve

Don your apron and trying baking your own bread at home with this gorgeous plaited fruit loaf.

Plaited fruit loaf

(185 milliliters) warm milk

yeast

(55 grams) caster sugar

(375 grams) plain flour

tsp bread improver

cinnamon

tsp allspice

egg, lightly whisked

butter, melted

(90 grams) sultanas

(80 grams) currants

(95 grams) mixed peel

(65 grams) slivered almonds

tbsp

(150 grams) pure icing sugar

For anyone with a discerning palate, these morsels will be indulgence enough.

Plaited fruit bun with icing

tsp (7 grams/1 sachet) dried yeast

nutmeg

(65 grams) mixed peel

tbsp milk

lemon juice

Bored with chocolate eggs? Deliver this baked treat on Easter morning instead, and you'll be more popular than you-know-who.

Braided fruit loaf

salted butter,

(80 milliliters) milk

(75 grams) caster sugar

(400 grams) plain flour

tbsp (7 grams) dried instant yeast

eggs, beaten

(55 grams) candied citrus peel

almonds

Paul Hollywood's almond and apricot 'couronne' is crammed with fruit and nuts and is a great alternative to stollen

Apricot & marzipan twist

strong white bread flour

unsalted butter

milk

fast-action dried yeast

apricot

orange juice

light muscovado sugar

plain flour

raisin

walnut

grated zest 1 orange

marzipan

apricot jam

icing sugar

The night before, put apricots and orange juice in a bowl and set aside.

To make the dough, put flour, 1 tsp salt, butter, milk, yeast and egg in a bowl, and mix together to form a dough. Turn the dough out onto a lightly floured surface and knead for 6 mins.

Transfer dough to a mixing bowl. Cover, then set aside to rise in a warm place for 1 hr.

Meanwhile, drain the apricots. In a mixing bowl, cream the butter and muscovado sugar until fluffy. Mix in the apricots, flour, raisins, walnuts and orange zest.

Turn the risen dough out onto a lightly floured surface. Roll it out to a rectangle, about 25 x 33cm. Evenly spread over the apricot mix, then roll out the marzipan and lay it on top. Roll up the rectangle tightly so it looks like a Swiss roll. Roll slightly, then cut lengthways along the roll, leaving 1 end joined. Twist 2 lengths together, then shape into a ring on a baking sheet lined with baking parchment. Set aside to rise for 1 hr.

Heat oven to 200C/180C fan/gas 6. Bake the twist for 30 mins until risen and dark golden. Towards the end of the baking time, gently warm the apricot jam in a small pan. Brush the freshly baked loaf with the warm jam to glaze it, then set it aside to cool. Once cooled, drizzle the twist heavily with the runny icing.

Fruit and nut sourdough bread is chewy and airy with a crunchy crackly crust is so delicious, packed with dried figs, raisins, walnuts, and seeds. 

Fruit and Nut Sourdough Bread

sourdough starter

all-purpose flour (1 + 2/3 cups)

whole wheat flour (1 + 2/3 cups)

figs,

cup walnuts

pepitas (pumpkin seeds)

sunflower seeds

If your sourdough starter is not ready to go, and is stored in the fridge, take it out and feed it 12 hours in advance. Discard half of the old starter and add 50 grams all-purpose flour and 50 grams water. Let it rise for 6 hours or until doubled in size.

Take out a spoonful of new starter and drop it into a glass of room-temperature water. If it floats, the starter is ready. If it sinks, you either need to let the starter sit longer to develop more bubbles, or feed it again and let it sit until it passes the float test (usually 6–12 hours).

Prepare the Starter:

In a large mixing bowl, add sourdough starter, all-purpose flour, whole wheat flour, and water, and whisk to combine, scraping down the sides of the bowl (there should be no dry flour particles visible). Cover the bowl and let the dough rest for 30 minutes. The resting period not only promotes yeast growth known as bulk fermentation, but it also allows the dough to start building gluten strength naturally without kneading.

Add salt and fold into the dough for a few seconds to combine. Salt slows down yeast growth in the fermentation process, so it is recommended to incorporate it after allowing the dough to rest for 30 minutes first.

Prepare the Dough:

To knead the dough by hand

Transfer the dough onto a clean and dry surface. Push the dough down and outward using the palms of your hands. Fold the dough in half toward you and press down. Repeat this motion for 5 minutes by pushing the dough down and outward, and then folding over towards you. You can also pick up the dough and slap it down onto the counter and fold over towards you. (A kneading technique known as slap and fold). Cover the dough with a large bowl upside down on top and let it rest for 5 minutes. Resting allows gluten in dough to relax and further strengthen gluten more efficiently. Knead the dough for another 5 minutes until the ball of dough is smooth and supple. A well-kneaded dough is smooth and can hold its shape. Also, when you give the dough a firm poke with your finger, the indentation should bounce right back. If it doesn't bounce back and stays like a dimple, keep kneading for a few minutes. Cover and let the dough rest in a large bowl for 2.5 hours, or until it almost doubles in size.

To stretch and fold the dough

Apply some water on your hands and stretch and fold the dough in the bowl by folding the edges over to the centre, one edge at a time. Wet hands makes it easier to work with the dough and it should take you less than a minute to fold all 4 sides. Cover with plastic wrap and let the dough rest for 30 minutes. Stretch and fold the dough again, cover, and let dough rest for another 30 minutes. Repeat this step one final time -- stretch and fold the dough, cover, and let it rest until it almost doubles in size, up to 90 minutes.

Build the Gluten in the Dough:

Fold in the dried figs, raisins and walnuts into the dough. Flatten and fold the dough until all the dried fruit is evenly distributed into the dough.

Transfer dough to a floured surface and sprinkle dough with a little flour. Shape the dough into a tight ball by folding the edges over to the centre. Stretch the dough a little and fold all four sides to the centre like wrapping a present. Turn the dough over and use your bench scraper to push the dough back and forth to create a tight ball. Repeat this motion until the surface of the dough appears tight.

Mix the pepitas and sunflower seeds together in a shallow bowl and whisk to combine.  Dampen the surface of the dough by lightly pressing the dough on a clean damp dish cloth first and then dip it into the seeds. Swirl the dough to cover it evenly with seeds.

Add Fruit and Nuts and Shape the Dough:

Line a medium-sized bowl (approximately 7-inches in diameter) with a clean dishcloth. Generously flour the dishcloth so that the dough doesn't stick to the dishcloth. Place the ball of dough, with the seeded side down into the lined bowl (or into a proofing basket). Cover the bowl with a lid or another towel so that the dough won’t lose moisture and dry out.

Let the dough rest it at room temperature for approximately 3 to 3.5 hours (OR transfer the bowl into the refrigerator and let the dough rest overnight for 8 to 12 hrs).

Proof the Dough:

Remove the bowl from the refrigerator and place it upside down onto the centre of a 9x9-inch piece of parchment paper.

Because the dough is covered with seeds on top, score the dough by gently snipping with scissors. Do not make deep cuts more than 1/2-inch deep.

Place the dough together with parchment paper back into the same bowl and cover with a towel until the oven is preheated. Staying in the bowl before baking with help the dough keep its shape.

Score the Dough:

Place a 4-quart Dutch oven with lid (or a medium oven-safe cooking pot (9-inches) with a metal lid) into the oven and preheat to 450° F. Dutch ovens are great for baking. They hold the heat in a lot better than other cooking pots.

Take out the parchment paper and dough from the bowl and carefully place them both into the preheated Dutch oven. Cover the lid and bake for 30 minutes.

After 30 minutes, remove the lid and continue to bake the bread uncovered in the oven for another 20 more minutes.

Remove the bread from the Dutch oven, and take off the parchment paper. Allow the bread to cool down completely on a cooling rack for one hour.  To check if the bread is done, you can tap the bottom of the bread with your finger. The bread will sound hollow when it's done.

Bake the Sourdough Bread:

What an amazing take on sourdough bread!  Easily a weekly favorite for me.

I've just fed my starter then come across this recipe so I'm giving it a try today.. I've never seen such a good looking sourdough loaf - the seeds on top are just beautiful - you photography really shows this loaf off well

Keep good things coming out of the kitchen all through Easter with this special occasion bread.

Easter bread

mixed dried fruit

orange

caster sugar

20.00 gm ground cinnamon

egg yolks, beaten with 1 tbsp warm water

unsalted butter, melted, cooled

sachet dried instant yeast

milliliters pure (thin) cream

Good Food reader, Win Morgan shares her recipe for this traditional Welsh tea bread loaf with mixed spice - serve sliced and spread with butter

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Top Tags

Panettone [Italian Christmas Bread]

Grandma's Banana Nut Bread

The Best Raspberry Bread

Apple and apricot loaf

Bara brith

Plaited fruit loaf

Plaited fruit bun with icing

Braided fruit loaf

Apricot & marzipan twist

Fruit and Nut Sourdough Bread

Easter bread

Bara brith

Cranberry Orange Bread

Gluten Free Apple Bread

Easy Fruit Bread Recipe

Fruit Bread Recipe | Fruit Bun

Cherry tart

Traditional Irish Barmbrack

Top 18 fruit bread recipes from across the web

The most viewed fruit bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Panettone [Italian Christmas Bread]

Grandma's Banana Nut Bread

The Best Raspberry Bread

Apple and apricot loaf

Bara brith

Plaited fruit loaf

Plaited fruit bun with icing

Braided fruit loaf

Apricot & marzipan twist

Fruit and Nut Sourdough Bread

Easter bread

Bara brith

Cranberry Orange Bread

Gluten Free Apple Bread

Easy Fruit Bread Recipe

Fruit Bread Recipe | Fruit Bun

Cherry tart

Traditional Irish Barmbrack

The most viewed fruit bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine