Tested till perfect Christmas Fruit Bread

Christmas Fruit Bread

These festive fruit-studded loaves are special enough for Christmas morning. Instead of the cherries and mixed peel, you can use a candied fruit mix.

By The Canadian Living Test Kitchen

Source: Holiday Celebrations: 2007

Recipe3 out of 5 based on 8 ratings.
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  • Portion size 2 loaves, 12 slices each


  • Sweet Yeast Dough recipe
  • 1/3 cup 1/3cupchopped candied cherrycandied cherries
  • 1/3 cup 1/3cupmixed peel
  • 1/2 cup 1/2cupcurrantcurrants

Almond Icing:

  • 2/3 cup 2/3cupicing sugar
  • 4 tsp 4tsp10% cream
  • 1/2 tsp 1/2tspalmond extract
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Sweet Yeast Dough recipe

Line two 8- x 4-inch (1.5 L) loaf pans with parchment paper or grease; set aside.

Punch down dough. Turn out onto lightly floured surface. Remove 1 tbsp (15 mL) of the cherries; set aside. Knead remaining cherries, mixed peel and currants into dough. Divide in half; shape each into ball. Cover with plastic wrap; let rest for 15 minutes.

Pat each ball into 11- x 8-inch (28 x 20 cm) rectangle. Starting at narrow end, roll up into cylinder; pinch along bottom to smooth and seal. Fit, seam side down, into prepared pans. Cover and let rise in warm draft-free place until doubled in bulk, about 1 hour.

Bake in centre of 375°F (190°C) oven until golden and loaves sound hollow when tapped on bottom, about 30 minutes. Remove from pans; let cool on racks. (Make-ahead: Wrap in plastic wrap and overwrap in heavy-duty foil; freeze for up to 1 month.)

Almond Icing: In small bowl, stir together sugar, cream and almond extract; spread over top of loaves. Top with reserved cherries.

Nutritional Information Per slice: about

cal 142 pro 3g total fat 3g sat. fat 2g
carb 26g fibre 1g chol 21mg sodium 120mg

% RDI:

calcium 1 iron 9 vit A 3 folate 24
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