Total Time
2hrs 50mins
Prep 2 hrs
Cook 50 mins

Based on a bread machine recipe from the AllRecipes site. Bake it in a standard loaf pan. Allow it to rise fully; it will come up above the pan quite a bit. You may substitute some bread flour if desired. For the fruit, I like dried fruit, but traditional recipes call for candied fruit. I make it at least 1 week before Christmas to have on hand for tea-time snacks or breakfast. We love to use it for French toast on Christmas morning, dipped in eggnog, fried in butter, and served with maple syrup and bacon.

Ingredients Nutrition

Directions

  1. Combine warm water, milk, sugar and yeast in bowl of stand mixer. Let stand until yeast begins to bubble, about 5 minutes.
  2. Add 1 ½ cup flour, salt, butter, oil and vanilla. Beat with paddle attachment until smooth.
  3. Add eggs and remaining flour, beat until smooth.
  4. Add fruit, beat until combined. Dough will be quite soft. Beat with paddle attachment until dough is smooth and elastic - about 5 minutes.
  5. Remove paddle and bowl from mixer. Leave paddle in bowl and spray top of dough with vegetable oil spray; cover with plastic wrap. Allow to rise in a warm place until double in bulk, about 45 minutes.
  6. Meanwhile, prepare baking pan by greasing with butter or spray, and line with buttered parchment paper. Allow paper to make a 2” collar above edge of pan.
  7. When dough has risen, place bowl and paddle back onto mixer. Beat with mixer for 1 minute to punch down and redistribute yeast. Using a silicone spatula sprayed with non-stick spray, turn dough into prepared pan. Smooth top with wet spatula.
  8. Cover loosely with oiled plastic wrap. Allow to rise for about an hour in a warm place until doubled, and the dough retains the imprint of your fingertip when lightly pressed.
  9. One half hour after setting loaf to rise, preheat oven to 375 degrees F.
  10. Bake fully risen loaf in center of oven for 30 to 50 minutes, until dark golden brown and temperature in center of loaf is 200 degrees F when checked with an instant-read probe thermometer.
  11. Turn out of pan right away, and cool on a rack. Remove paper while loaf is still quite warm so it will come off smoothly.
  12. Can be sliced and served as-is, toasted for breakfast, or used in bread pudding or French toast.