Fruitcake Bread


This delightful take on a Christmas classic isn’t like your grandmother’s version—it’s even better.

Fruitcake Bread
Makes 1 (8×4-inch) loaf
  • 3 cups all-purpose flour, divided
  • 3 tablespoons granulated sugar
  • 1 (0.25-ounce) package active dry yeast
  • 1½ teaspoons kosher salt
  • ¾ teaspoon ground cinnamon
  • 1 cup plus 2 tablespoons whole milk
  • ¼ cup unsalted butter, cubed
  • 1 (8-ounce) container mixed candied fruit, chopped
  • 1 large egg
  • 1 tablespoon water
  • Garnish: confectioners’ sugar
  1. In a large bowl, whisk together 1 cup flour, granulated sugar, yeast, salt, and cinnamon.
  2. In a small saucepan, cook milk and butter over medium-low heat until mixture registers 120° to 130° on an instant-read thermometer (butter does not need to melt completely). Add milk mixture to flour mixture, and beat with a mixer at medium speed for 2 minutes. Beat in candied fruit. Gradually beat in enough remaining 2 cups flour to form a soft, slightly sticky dough.
  3. Turn dough onto a floured surface, and knead until dough is smooth and elastic, 6 to 8 minutes. Spray a large bowl with cooking spray; add dough to bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.
  4. Spray an 8×4-inch cast-iron loaf pan with baking spray with flour. Punch down dough.
  5. On a lightly floured surface, roll dough to a 12×7-inch rectangle. Beginning at one short side of dough, tightly roll up dough into a log, pinching seam and ends to seal. Place, seam side down, in prepared pan. Loosely cover with plastic wrap, and let rise in a warm, draft-free place (75°) until doubled, about 45 minutes.
  6. Preheat oven to 375°.
  7. In a small bowl, whisk together egg and 1 tablespoon water; brush onto dough.
  8. Bake until top is golden brown, 40 to 45 minutes, loosely covering with foil halfway through baking to prevent excess browning, if necessary. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Garnish with confectioners’ sugar, if desired. Store in an airtight container for up to 3 days.



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