If you are dreaming of a festive treat that fills your kitchen with the warm scents of the season, look no further than this irresistibly delicious Holiday Candied Fruit Bread with Glaze Recipe. This beloved bread combines soft, fluffy dough with bursts of colorful, sweet candied fruit pieces and finishes with a shiny, sweet glaze that ties it all together. Whether you’re serving it at a holiday brunch or sharing with family by the fireside, this bread feels like a hug in edible form. It’s straightforward to make yet impressively festive, promising to become a treasured tradition for years to come.
Ingredients You'll Need
Gathering the ingredients for this recipe is delightfully simple, yet each one plays a crucial role in delivering the perfect texture, flavor, and festive appearance. From the rich evaporated milk that adds creaminess to the vibrant candied fruit pieces that lend color and sweetness, every component is essential.
- Active dry yeast (1 package, ¼ ounce): The magical leavening agent that makes the bread wonderfully rise and fluffy.
- Warm water (¾ cup, 110° to 115°): Activates the yeast, so be sure it’s just right—not too hot, not too cold.
- Evaporated milk (¾ cup): Adds richness and tenderness to the dough for a soft crumb.
- Sugar (⅓ cup): Provides a touch of sweetness that enhances the festive flavor.
- Shortening (⅓ cup): Keeps the bread moist and soft, creating that perfect tender texture.
- Salt (½ teaspoon): Balances the sweetness and enhances all the other flavors.
- Eggs (2 large, room temperature): Help bind the dough and add richness and structure.
- All-purpose flour (4 to 4-½ cups, divided): The backbone of the bread, providing structure and chewiness.
- Chopped mixed candied fruit (1 cup): Brings bursts of colorful, sweet holiday cheer to every bite.
- Confectioners' sugar (1 cup): For the glaze that gives the bread its beautiful, sweet finish.
- Vanilla extract (¼ teaspoon): Adds warmth and depth to the glaze.
- Milk (1 to 2 tablespoons): Adjusts the glaze’s consistency perfectly for drizzling.
- Additional candied fruit (optional): For extra festive decoration on top.
How to Make Holiday Candied Fruit Bread with Glaze Recipe
Step 1: Activate the yeast
Start by dissolving the active dry yeast in warm water between 110° and 115°. This step is crucial – wait for the yeast to become foamy, which tells you it’s alive and ready to work its magic in your dough. If it doesn’t foam, don’t hesitate to start over because the yeast’s activity is what makes your bread rise to heavenly heights.
Step 2: Make the dough
Into the yeast mixture, add evaporated milk, sugar, shortening, salt, eggs, and 2 cups of the flour. Beat everything together until smooth using a hand or stand mixer. Then gently fold in the chopped candied fruit and gradually add the remaining flour, just enough to form a soft dough that’s manageable but not stiff. Remember, no kneading just yet! Adding the flour little by little helps you achieve the perfect dough consistency for light bread.
Step 3: Let the dough rise
Place the dough in a greased bowl, turning it once to coat the top with oil. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm spot until doubled in size, about 1 hour and 30 minutes to 2 hours. This patient waiting is where the dough develops its fluffy texture and rich flavor.
Step 4: Knead and let it rise again
Punch down the dough using your knuckles to release air gently. Turn it out onto a floured surface and knead lightly for 3 to 4 minutes. Then pat the dough evenly into a greased 10-inch tube pan. Cover and let it rise once more until nearly doubled, about 45 minutes. This second rise ensures your bread will be moist, soft, and beautifully structured.
Step 5: Bake the bread
Preheat your oven to 350°F during the last 15 minutes of the rise. Remove the cover from the dough and place the pan in the oven. Bake for 30 to 35 minutes or until golden brown, tenting with foil if the top darkens too quickly. Once done, transfer the bread onto a wire rack and allow it to cool completely to room temperature—this helps set the crumb and prevents a gummy texture.
Step 6: Decorate with glaze
Whisk together confectioners' sugar, vanilla extract, and enough milk to create a smooth glaze that’s easy to drizzle. Pour the glaze artistically over the bread, letting it cascade down the sides. If desired, add extra candied fruits to the top for a festive and colorful finishing touch that makes it truly holiday-worthy.
How to Serve Holiday Candied Fruit Bread with Glaze Recipe
Garnishes
The glaze and candied fruit toppings are just the beginning. Consider sprinkling a little finely chopped nuts on top for a delightful crunch or a dusting of cinnamon for extra warmth. Fresh herbs like a few sprigs of rosemary can add a surprising yet elegant flair, making your presentation pop during holiday gatherings.
Side Dishes
This bread shines as a centerpiece on its own but pairs delightfully with smooth cream cheese or butter for a richer bite. Serve alongside a pot of hot cocoa or mulled wine to complement the candy fruit’s sweetness and the glaze’s soft vanilla notes. It’s also a lovely partner for fresh fruit salads, adding a lovely contrast of textures and flavors.
Creative Ways to Present
Slice the bread thick or thin depending on your crowd and consider serving it on a festive platter accompanied by holiday-themed napkins or a sprinkle of powdered sugar “snow.” For a brunch, make mini sandwiches filled with mascarpone and berry jam from leftover slices to delight everyone’s taste buds with a clever twist on this classic treat.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Holiday Candied Fruit Bread with Glaze Recipe tightly in plastic wrap or keep it in an airtight container. It stores beautifully at room temperature for 2 to 3 days, retaining its softness and flavor. Avoid refrigerating unless your kitchen is very warm, as colder temperatures can dry out the bread.
Freezing
If you want to save some for later, freeze the bread after it has completely cooled. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. When properly stored, it will keep well up to 3 months, allowing you to enjoy a festive slice anytime you like.
Reheating
To revive frozen or leftover slices, warm them in a toaster oven or regular oven at 300°F for 10 to 15 minutes. This brings back that soft, fresh-baked texture and enhances the glaze’s flavor. Avoid microwaving as it can make the bread chewy or rubbery.
FAQs
Can I substitute the candied fruit with fresh fruit?
Fresh fruit adds moisture that could alter the dough’s texture, so it is best to stick with candied fruit which provides sweetness and color without excess moisture. If you want fresh flavors, serving a fresh fruit compote alongside the bread works beautifully.
What if my yeast doesn’t foam during activation?
Yeast needs the right temperature to activate; if it doesn’t foam within 10 minutes, discard and start over with fresh yeast and water carefully checked to be between 110° and 115°F. This step is crucial for the bread to rise properly.
Is shortening necessary, or can I use butter?
Shortening helps keep the bread softer for longer, but you can substitute butter for a richer flavor. Just make sure to use melted and cooled butter so it integrates well with the other ingredients.
Can I use whole wheat flour for this recipe?
Swapping with whole wheat flour will change the texture and density of the bread, often making it heavier. You can try replacing half of the all-purpose flour with whole wheat for a slightly nuttier taste without sacrificing too much softness.
How long will the glaze keep on the bread?
The glaze is best eaten within a day or two as it can dry out or absorb moisture from the bread. If you prefer, wait to glaze the bread until right before serving for the most appealing look and taste.
Final Thoughts
The Holiday Candied Fruit Bread with Glaze Recipe brings together festive flavors, comforting textures, and that touch of sweetness that makes holiday gatherings so special. Whether you’re a baking pro or a joyful beginner, this recipe invites you to create and share a beautiful slice of the season’s joy. Give it a try—and prepare to fall in love with your new favorite holiday tradition!
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Holiday Candied Fruit Bread with Glaze Recipe
- Total Time: 1 hour 55 minutes
- Yield: 1 loaf (1 piece)
Description
This Holiday Bread recipe is a festive and delicious yeast bread enriched with evaporated milk, eggs, and sweetened with sugar and mixed candied fruit. The dough is enriched, lightly kneaded, and baked to a golden brown loaf, then finished with a sweet vanilla glaze and additional candied fruit for a perfect holiday treat.
Ingredients
Yeast Mixture
- 1 package (¼ ounce) active dry yeast
- ¾ cup warm water (110° to 115°)
Dough
- ¾ cup evaporated milk
- ⅓ cup sugar
- ⅓ cup shortening
- ½ teaspoon salt
- 2 large eggs, room temperature
- 4 to 4-½ cups all-purpose flour, divided
- 1 cup chopped mixed candied fruit
Glaze & Decoration
- 1 cup confectioners' sugar
- ¼ teaspoon vanilla extract
- 1 to 2 tablespoons milk
- Additional candied fruit, optional
Instructions
- Activate the yeast. In a large bowl, dissolve the active dry yeast in the warm water. Allow it to sit for 5 to 10 minutes until it becomes nice and foamy, indicating the yeast is properly activated. If it does not foam, discard the mixture and start over with temperature-checked water.
- Make the dough. To the yeast mixture, add evaporated milk, sugar, shortening, salt, eggs, and 2 cups of flour. Beat together using a hand mixer or stand mixer until smooth. Mix in the chopped candied fruit, then gradually add remaining flour ½ cup at a time until a soft dough forms without kneading.
- Let the dough rise. Place the dough in a greased bowl, turning it once to grease the top. Cover with plastic wrap or a clean towel and let it rise in a warm place until doubled in size, approximately 1 hour and 30 minutes to 2 hours.
- Knead and let rise again. Punch down the dough gently using knuckles to release air. Turn out onto a floured surface and knead gently for 3 to 4 minutes. Pat dough evenly into a greased 10-inch tube pan. Cover and let rise in a warm place until nearly doubled, about 45 minutes. Preheat the oven to 350°F during the last 15 minutes of rising.
- Bake the bread. Remove cover from the dough and place the tube pan in the preheated oven. Bake for 30 to 35 minutes until the loaf is golden brown. If the top darkens too quickly, tent it loosely with foil. After baking, remove the bread from the pan and cool completely on a wire rack.
- Decorate the bread. In a medium bowl, whisk together confectioners' sugar, vanilla extract, and enough milk to achieve a smooth glaze. Drizzle the glaze over the cooled bread and garnish with additional candied fruit if desired.
Notes
- Ensure yeast is properly activated by checking for foam before proceeding.
- Add flour gradually to avoid a dry dough; the dough should be soft but manageable.
- The dough is not kneaded heavily in the initial mixing stage, preserving a tender crumb.
- Use a greased tube pan to achieve a nicely shaped loaf.
- Tent the bread with foil during baking if browning too fast to prevent burning.
- Allow bread to cool completely before glazing to prevent glaze from melting or soaking in.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
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