Christmas Fruit Bread Christmas Fruit Bread

Author: Canadian Living

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.

  • Portion size 12 servings
  • Credits : Holiday Celebrations: 2007


Almond Icing:


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 facts Per slice: about

  • Sodium 120 mg
  • Protein 3 g
  • Calories 142.0
  • Total fat 3 g
  • Cholesterol 21 mg
  • Saturated fat 2 g
  • Total carbohydrate 26 g


  • Iron 9.0
  • Folate 24.0
  • Calcium 1.0
  • Vitamin A 3.0
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Christmas Fruit Bread