Sugarplum Bread

Sugarplum Bread

"What a lovely bread to serve at Christmas time--visions of sugar plums. I make a lot of sweet breads at the holidays and my family enjoys them. Baking is one of my hobbies which I cherish dearly. Slivered almonds can be substituted for pine nuts."
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Ingredients

servings 307 cals
Serving size has been adjusted!
Original recipe yields 20 servings

Nutrition

  • Calories:
  • 307 kcal
  • 15%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 51.5g
  • 17%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 281 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Dissolve 1 teaspoon sugar in 1 cup warm water in large mixer bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
  2. Add 1/2 cup sugar, melted butter or margarine, salt, lemon rind, and 2 cups flour. Beat for 2 minutes at medium speed with electric mixer. Add 2 cups more flour and eggs; beat 3 minutes. Stir in almost all remaining flour, using enough flour to make a soft dough.
  3. Knead dough on floured board until smooth and elastic, about 8 minutes. Place in lightly greased bowl. Cover with greased waxed paper and a tea towel. Let rise in warm place 75 - 85 degrees F (25 - 30 degrees C)until doubled in volume, about 2 hours.
  4. Punch down dough. Turn out onto a lightly floured board, and knead in raisins, candied fruit, and nuts. Shape into two round loaves. Place each in a well greased, 9 inch, round cake pan. Cover with tea towel. Let rise in warm place until doubled, 1 - 1 1/2 hours.
  5. Bake at 350 degrees F ( 175 degrees C) for 45 to 55 minutes. Remove from pans immediately. Cool on wire racks.
  6. Mix together confectioners sugar, 1 1/2 tablespoons water, and 1/2 teaspoon vanilla. Spoon onto loaves. Decorate with cherries or almonds. Alternatively, dust loaves with confectioners sugar.

Reviews

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A nice light recipe, fruity and not too sweet. I used chopped almonds. I took it to work for a pot luck and it went fast.

This was good. Not excellent though. I probably won't make it again -- just wasn't what I was looking for!

I used honey instead of sugar, omitted the candied fruit, and used chopped dried pears to substitute for the raisins and candied fruit, and substituted sunflower seeds for the pine nuts. I made...

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