Candied Fruit Bread

Candied Fruit Bread

Print Recipe

Yield

2 loaves 2 loaves

Prep Time

0:30 0:30

Bake Time

20 to 25 minutes 20 to 25 minutes

Rise Time

1 hour 1 hour

Right arrow icon

Ingredients

4 to 4-1/2 cups all-purpose flour
1/4 cup sugar
2 (4-1/2 tsp.) envelopes Fleischmann’s^® RapidRise^® Instant Yeast
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup milk
1/2 cup water
1/4 cup butter OR margarine
2/3 cup mixed candied fruit
1/4 cup currants
1/4 cup raisins
Powdered Sugar Glaze:
1/2 cup powdered sugar
1 tablespoon milk

Directions

Combine 1-1/2 cups flour, sugar, undissolved yeast, cinnamon and salt in a large bowl. Heat milk, water and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add mixed fruit, currants, raisins and enough flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half; roll each to 12 x 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in 2 greased 8-1/2 x 4-1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 375°F for 20 to 25 minutes or until done. Remove from pans; cool on wire racks.
For Powdered Sugar Glaze, combine powdered sugar and milk. Stir until smooth. Drizzle over cooled loaves.

TRIED THIS RECIPE? Share with our community.

#FLEISCHMANNSYEAST @FLEISCHMANNSYEAST

Yeast 101

Tips & Tricks

Techniques & How‑Tos

you may also like

Sweet Braided Almond Bread

Slavic Holiday Walnut Bread

Finnish Spring Bread