Go Back Email Link

Rich Fruit Bread

Fill your home with the cinnamon-rich aroma of this festive holiday bread.
Rich Fruit Bread
Yield 2 loaves


  • 1/4 cup melted butter
  • 1 3/4 cups milk
  • 1/4 cup granulated sugar
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 teaspoon table salt
  • 4 cups bread flour, divided
  • 1 teaspoon ground cinnamon
  • 2/3 cup mixed candied fruit
  • 1/4 cup currants
  • 1/4 cup raisins


  • 1/2 cup confectioners' sugar
  • 1-2 tablespoons hot milk


  • In a saucepan over medium melt butter. Add the milk and heat just until 110°-115°F.
  • In a large bowl add the milk mixture, sugar, salt and yeast; whisk together. Add 2 cups of flour, cinnamon, candied fruit, currants and raisins. Using a dough whisk or wooden spoon, beat until smooth. Sprinkle one more cup of flour over top, work in until all absorbed.
  • Gradually add the last cup of flour by hand, pressing flour into dough and turning dough over, until all worked in. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Punch dough down and place on a floured surface. With fingers press out to a square about 1-inch thick. Cut in half.
  • Oil two 9x5x2-inch loaf pans. Roll up one half of dough and pinch seams together. Do the same with the second half. Place seam side down in loaf pans. (See Note for braiding option.) Cover and let rise until indentation remains after touching.
  • Preheat oven to 375°F.
  • Bake for 25 - 30 minutes. Remove from pans and cool on racks.
  • Make glaze (optional): Mix sugar and 1 tablespoon milk. Add additional milk, if needed, to achieve desired consistency. Drizzle over top of loaves.


For a braided loaf: After the first rise, divide the dough for one loaf into three equal portions. Form the portions into long thin rolls or ropes, each about 15 inches long. Lay the three ropes on a parchment paper covered cookie sheet, all in a row, side by side, touching. Pinch the three ropes together at one end and tuck the pinched edge under to secure. Braid the ropes, then pinch the ends together and tuck under the loaf. Cover and let rise a second time. Brush with an egg wash before baking to give it a warm sheen: whisk one egg with 2 teaspoons of water until completely combined. Brush loaf lightly with egg mixture right before baking. Bake 25-30 minutes at 375°F.
Photo by Yesterfood.