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.