Italian Festive Fruit Bread has always been special in my family. I first discovered it at a cozy Italian bakery in a bustling city market during the holiday season. The bakery smelled of warm spices, nuts, and dried fruits, and this bread stood out among all the treats. I decided to try making Italian Festive Fruit Bread at home, and the moment I tasted it fresh from the oven, I knew it would become a family favorite. That sweet, slightly spiced loaf filled with colorful dried fruits and a touch of citrus zest quickly became part of our holiday traditions.
The Joy of Mixing Ingredients
Preparing Italian Festive Fruit Bread feels like creating a work of art. The recipe combines simple ingredients—flour, sugar, eggs, butter—with vibrant dried fruits like apricots, cherries, and raisins. I especially love adding candied orange and lemon peel for a burst of flavor. The dough is enriched with milk and lightly scented with vanilla and nutmeg, making the kitchen smell delightful. Kneading the dough by hand gives me a moment of calm, as if I’m putting love into each loaf.
Memories Around the Table
Every time I bake Italian Festive Fruit Bread, it reminds me of how food brings people together. One holiday, I served it to friends, slicing it warm and spreading a little butter on each piece. They loved the sweet bursts of fruit in every bite and the soft, fluffy texture. It’s not just bread—it’s a story on a plate, filled with memories of laughter, shared stories, and the joy of giving.
A Tradition Worth Keeping
Italian Festive Fruit Bread has become a must-have at our holiday celebrations. Sometimes, I even gift loaves to neighbors and friends, wrapping them in parchment paper and tying them with ribbon. It’s more than a recipe—it’s a way to share love and happiness. If you’ve never tried making it, I promise it’s worth the effort. There’s something truly satisfying about creating something so beautiful and delicious with your own hands.
Table of Contents
Chef’s Notes- Italian Festive Fruit Bread
- Warm Environment for Rising: Ensure the dough rises in a draft-free, warm spot. If your kitchen is cool, place the bowl in an oven preheated to 100°F (then turned off) or near a warm appliance.
- Even Mixing: Use a dough hook attachment on a stand mixer if available, as it saves time and ensures uniform mixing.
- Perfect Incision: Chill the oiled scissors before making the ‘X’ on the dough to achieve cleaner cuts.
- Glaze Consistency: Mix the egg yolk and cream thoroughly for a smooth glaze that will give your bread a professional finish.
- Cool Before Cutting: Allow the bread to cool completely on a wire rack before slicing to prevent tearing and to preserve the airy structure.
Italian Festive Fruit Bread
4
slices20
minutes40
minutes250
kcal3
hours4
hoursCelebrate the holiday season with this exquisite Homemade Italian Festive Fruit Bread! Bursting with vibrant candied fruits and infused with aromatic lemon and orange zests, this Panettone recipe brings the authentic taste of Italy right into your kitchen. Perfectly baked to a golden finish, it’s an ideal centerpiece for your Christmas festivities or a thoughtful homemade gift for loved ones. Designed for both seasoned bakers and beginners, this recipe offers simplicity without sacrificing flavor. Dive into the delightful tradition of Panettone and make your holidays extra special with every slice!
Ingredients
- Dry Ingredients
2 tsp active dry yeast
1 cup all-purpose flour
1/3 cup granulated sugar
- Liquid Ingredients
1/4 cup lukewarm milk
2 tbsp warm water (110°F)
1 tsp pure vanilla extract
- Dairy
2 tbsp unsalted butter melted
1 tbsp heavy cream
- Eggs
1 large egg
1 egg yolk
- Flavorings
1/4 tsp freshly grated lemon zest
1/4 tsp orange zest
- Fruits
1/2 cup candied mixed fruits
- Additional
1 tbsp melted butter for greasing molds
3 paper panettone molds (7×4-inch)
- Alternative Ingredients:
All-purpose flour: Use a gluten-free flour blend for a gluten-free option.
Unsalted butter: Substitute with coconut oil or vegan butter to make it dairy-free.
Eggs: Replace with flax eggs or chia seeds for a vegan alternative.
Sugar: Use coconut sugar or honey if not vegan as a substitute.
Milk: Swap with almond milk or soy milk for a dairy-free version.
Directions
- Activating the Yeast: In a small bowl, combine the warm water and active dry yeast. Let it sit for about 5 minutes until the mixture becomes frothy, indicating that the yeast is active.
- Preparing the Dough: In a large mixing bowl, whisk together the granulated sugar, egg, egg yolk, and vanilla extract. Gradually add the lukewarm milk and melted butter, stirring continuously to ensure a smooth mixture.
- Combining Ingredients: Add the activated yeast mixture and the dry ingredients to the wet mixture. Using a hand mixer, blend on high speed for 3-4 minutes until the dough becomes smooth and elastic. Gently fold in the candied mixed fruits, lemon zest, and orange zest.
- First Rise: Transfer the dough to a greased mixing bowl, cover it with plastic wrap, and let it rise in a warm place for approximately 2 hours, or until it has doubled in size.
- Shaping and Second Rise: Once risen, deflate the dough gently and divide it into three equal portions. Shape each portion into a ball and place them into the prepared paper panettone molds. Cover loosely with plastic wrap and let them rise again for about 1 hour until doubled in size.
- Baking the Bread: Preheat your oven to 400°F (200°C). Make an ‘X’ incision on the top of each loaf using oiled scissors. In a small bowl, combine the egg yolk with heavy cream to create an egg wash. Brush the tops of the loaves lightly with the egg wash. Place the baking sheet with the loaves in the bottom third of the preheated oven. After 10 minutes, reduce the temperature to 375°F (190°C) and continue baking for an additional 30 minutes. If the tops begin to brown too quickly, cover them loosely with foil. The bread is done when a wooden skewer inserted into the center comes out clean.
- Cooling: Remove the panettones from the oven and allow them to cool on a wire rack before serving.
Equipment
- hand mixer
- Mixing bowls
- measuring cups and spoons
- Baking sheet
- pastry brush
Nutrition Facts
- Calories: 250kcal
- Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 80mg
- Sodium: 200mg
- Potassium: 100mg
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 18g
- Protein: 6g
- Vitamin A: 100IU
- Vitamin C: 2mg
- Calcium: 50mg
- Iron: 2mg
Can I make this recipe without the paper molds?
Yes! You can use greased and floured metal baking pans. Adjust the baking time slightly and monitor for doneness.
How can I tell if the dough is properly kneaded?
The dough should be smooth, elastic, and slightly tacky but not sticky. Perform the “windowpane test” by stretching a small piece of dough; it should form a thin, translucent film without tearing.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it after the first rise. Let it come to room temperature before shaping and continuing with the recipe.
What’s the best way to store leftover Panettone?
Wrap the bread tightly in plastic wrap or aluminum foil and store it in an airtight container at room temperature for up to a week. For longer storage, freeze slices and thaw as needed.
Why is my bread dense instead of airy?
This could happen if the yeast wasn’t activated properly or if the dough didn’t rise fully. Always ensure the yeast is frothy and allow enough time for the dough to double in size during both rises.
