Best 5 Candied Fruit Bread Recipes

CANDIED FRUIT BREAD

Steps:

• In a large bowl, combine flour, sugar, spices, salt, lemon zest, yeast and butter. Add warm milk and egg yolks. Mix or knead the dough into a smooth ball until dough is no longer sticky. Cover with a clean kitchen towel and let rise in a warm spot until doubled in volume, about 1 hour.
• Punch down the dough and transfer it to a lightly floured work surface. Flatten out the dough and knead and fold the orange rind, candied fruit, raisins and cherries into the dough.
• Form the dough into a ball. Grease a panettone pan or a paper mold with butter and dust lightly with flour. Transfer dough to prepared pan, cover with a clean kitchen towel and let rest for 30 minutes.
• Preheat oven to 350º F.
• Brush the top of the panettone with melted butter. Bake for 45 to 50 minutes, or until golden brown and a wooden toothpick inserted in the center comes out clean. Dust with confectioners' sugar. Serve.

CANDIED FRUIT BREAD

Steps:

• Grease an 8x5-inch loaf tin thoroughly. Preheat oven to 375 degrees F (190 degrees C).
• Beat eggs in a medium bowl. Add milk and melted butter; mix well.
• Sift together flour, baking powder, salt, and cinnamon into a large mixing bowl. Add sugar, prepared fruits and nuts, and mix well. Add egg mixture to fruit and nut mixture, stirring just enough to blend. Pour batter into the greased loaf tin. Let stand for 20 minutes.
• Place pan in center of oven on middle rack. Bake for 60 to 70 minutes. Turn out on wire rack, and allow to cool for several hours before slicing.

EGGNOG FRUIT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
• Beat the butter, sugar, and eggs together in a mixing bowl. Stir in the flour, baking powder, and sat, alternating with the eggnog, just until the dry ingredients are moistened. Fold in the pecans, raisins, and cherries until evenly blended. Spoon the batter into the prepared pan.
• Bake in preheated oven until top is golden and springs back when lightly touched, about 70 minutes. Cool in pan 10 minutes, then turn out onto a wire rack to cool completely.

CANDIED FRUIT BREAD

Steps:

• In a small saucepan, heat milk and 1/4 cup butter until warm (120° to 130°).In a large mixer bowl, stir 1 cup flour, sugar, yeast, and salt. At low speed, slowly beat in warm liquid. At medium speed, beat for 2 minutes. Add 1 cup flour and egg beat for 2 minutes. By hand, stir in additional flour to make a soft dough.On a floured surface, knead dough until smooth and elastic, about 5 minutes. Place in a greased bowl turn to coat surface. Cover let rise in a warm place, free from drafts, until doubled, about 1 1/2 hours. Roll into a 14 x 9-inch rectangle. Brush with melted butter. Top with filling. Starting at narrow end, roll tightly like a jelly roll. Pinch seam, tuck under ends and place, seam-side down, in a greased 9 x 5 x 3-inch loaf pan. Cover and let rise until doubled, about 1 hour.Bake in a preheated 350° oven for 35 minutes until loaf sounds hollow when tapped. Remove loaf from pan and cool on a wire rack. If desired, pour glaze over top of loaf and sprinkle with colored sugar.Candied Fruit Filling: Stir together 1/2 cup candied fruit and peel mix, 2 tablespoons sugar, 1 tablespoon shredded orange rind, and 1 teaspoon ground mace or cinnamon.Note: To make two smaller loaves, divide dough and filling in half. Roll dough into two 10 x 7-inch rectangles. Proceed as above using two 7 1/2 x 3 3/4 x 2 1/4 -inch loaf pans. Bake 30 to 35 minutes.High Altitude Adjustments: At 6,000 feet, no adjustments needed however, rising times may vary.

EGGNOG FRUIT BREAD

Steps:

• In a large bowl, beat eggs and oil. Beat in the sugar, extracts and eggnog. Combine 2-1/2 cups flour, baking powder, salt and nutmeg; gradually add to egg mixture. Toss the fruit with remaining flour; stir into batter. Fold in walnuts. , Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.