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Holiday Candied Fruit Bread with Glaze Recipe

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4.2 from 69 reviews

  • Author: Diane
  • 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 (1/4 ounce) active dry yeast
  • 3/4 cup warm water (110° to 115°)

Dough

  • 3/4 cup evaporated milk
  • 1/3 cup sugar
  • 1/3 cup shortening
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 4 to 4-1/2 cups all-purpose flour, divided
  • 1 cup chopped mixed candied fruit

Glaze & Decoration

  • 1 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 1 to 2 tablespoons milk
  • Additional candied fruit, optional

Instructions

  1. 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.
  2. 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 1/2 cup at a time until a soft dough forms without kneading.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://eatwithdiane.com/holiday-candied-fruit-bread-with-glaze-recipe/