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Rich Fruit Bread

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

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Review & Comments

Debbie Hovelson | Reply

5 stars
This is very much like stollen a German sweet bread.
No need for glaze just toast it butter it yum.

Yvette | Reply

Can buttermilk be substituted for milk in this recipe?

Red Star Yeast | Reply

Hi Yvette – Yes!
Happy baking!

Maria | Reply

Can I use low fat milk

Red Star Yeast |

Hi Maria,

Yes, you can use low fat milk to make this recipe.

Happy Baking!

Carolyn Madge | Reply

5 stars
The loaves will be in the oven very soon. Love how the dough handled with the initial mixing. Was a little concerned that it was so sticky. We added maybe a 1/4 cup of flour during the kneading process and all is well. Cannot wait to try this. Have been looking for a recipe like this for years after losing my Mom’s. I’ll bet the same thing won’t happen this time around! Thanks!!

Arnice | Reply

5 stars
Rich Fruit Bread is great fresh and toasted- made it without the glaze and changed the fruit mix. Great bread and easy to make. Used half bread flour and half all purpose. It’s going to be a regular in our house from now on!

Corrine | Reply

5 stars
I’ve just got myself a Breville bread machine. I love fruit bread. So, a great fruit bread recipe is something that I really love to try. Your recipe looks simple enough for me try. I’m going to put my new bread machine to work now. Thanks!

Elaine Bennett | Reply

5 stars
I agree. Mine is in the pans- waiting for the 2nd rise. My grandmother used to make this years ago. Just smelling the candied fruit brought back so many memories. So glad I found this recipe.

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