Christmas Candied Fruit Bread – Festive Holiday Loaf

Because holiday mornings deserve a bread that shines brighter than the tree lights…

Holiday mornings should feel like a celebration, not a scramble. Enter this Glazed Christmas Candied Fruit Bread, a golden celebration bread that practically jingles with joy. Jewel-toned candied fruit peeks through every slice, while a sweet vanilla drizzle adds the finishing touch. It’s the kind of bake that perfumes your kitchen with pure Christmas cheer and makes even coffee feel dressed for the occasion. Whether you’re hosting brunch or sneaking a slice before gift wrap duty, this bread brings all the sparkle — no fruitcake jokes required.

Think of it as the holiday bread recipe that bridges nostalgia with modern ease: soft, lightly sweet, and studded with festive fruit. Beginner-friendly, pantry-staple based, and versatile enough to star alongside your other celebration-ready favorites like my Caramel Pecan Cinnamon Sticky Buns and Warm Autumn Fruit Compote.

Ingredients

• 1 (.25 oz) pkg active dry yeast (equals 2 ¼ teaspoons)
• 3/4 cup warm water (110–115°F)
• 3/4 cup evaporated milk
• 1/3 cup sugar
• 1/3 cup shortening
• 1/3 teaspoon salt
• 2 eggs
• 4 to 4 1/2 cups all-purpose flour, divided
• 1 cup chopped mixed candied fruit
• 1 cup confectioners’ sugar
• 1–2 tablespoons milk
• 1/4 teaspoon vanilla extract
• Additional candied fruit, optional

How to Make Glazed Christmas Bread

Activate the yeast: Stir yeast into warm water until dissolved. Let it rest briefly.

Mix the base dough: Add evaporated milk, sugar, shortening, salt, eggs, and 2 cups flour. Beat until smooth (about 2 minutes).

Add fruit + remaining flour: Fold in candied fruit. Gradually add flour until dough is soft and slightly sticky.

First rise: Place dough in a greased bowl, cover, and let rise until doubled (about 1 hr 15 min).

Deflate + knead: Punch down gently. Knead 3–4 minutes until smooth.

Shape + pan: Pat into a greased 10-inch tube pan (or loaf/Bundt pan).

Second rise: Cover and let rise until nearly doubled (about 45 min).

Bake: Bake at 375°F for 30–35 minutes until golden and hollow-sounding.

Cool + glaze: Cool on a wire rack. Whisk confectioners’ sugar, milk, and vanilla; drizzle over loaf.

Garnish: Top with extra candied fruit if desired. Yield: 1 loaf (10–12 servings).

Expert Tips

• Warm water (110–115°F) ensures active, happy yeast.
• Room-temp eggs improve volume and texture.
• Bundt pans brown faster — begin checking 5 minutes early.
• Let the glaze fully set for cleaner, prettier slices.

Pairs beautifully with Zesty Ginger-Glazed Carrots & Brussels Sprouts for a full holiday brunch spread.

Variations & Creative Twists

• Nutty Version: Add ½ cup chopped pecans or walnuts.
• Citrus Burst: Stir in 1 tsp orange zest.
• Cherry Almond: Use candied cherries + ¼ tsp almond extract.
• Rum-Kissed Glaze: Swap 1 tbsp milk with spiced rum.

Serving Suggestions

Serve warm with butter, honey, or jam. Perfect for Christmas morning alongside Peach Bellini’s or Moist Coffee Cake Muffins.
Leftovers make excellent French toast.

FAQs

How many teaspoons in a .25 oz yeast packet? 2 ¼ teaspoons.

Can I use a different pan? Yes — Bundt, loaf, or springform. Adjust bake time.

How do I store the loaf? Room temp: 3 days. Freeze: up to 2 months.

Can I add more fruit? Yes — up to ½ cup extra.

More Recipes

• Caramel Pecan Cinnamon Sticky Buns
• Warm Autumn Fruit Compote
• Zesty Ginger-Glazed Carrots & Brussels Sprouts
• Homemade Eggnog
• Other holiday breads, slushies, or caramel desserts

Final Thoughts

This Glazed Christmas Bread — Golden Candied Fruit Celebration Bread is everything holiday baking should be: colorful, aromatic, nostalgic, and joyfully simple. It’s beginner-friendly yet impressive enough to be the centerpiece of your table. For more festive inspiration, explore related posts like my Caramel Pecan Cinnamon Sticky Buns and other seasonal favorites in my baking archives.

Continue to Content

Yield: 10-12 slices

Glazed Christmas Bread | Glazed Candied Fruit Celebration Bread

This Glazed Christmas Bread is a soft, lightly sweet holiday loaf filled with jewel-toned candied fruit and finished with a vanilla drizzle. It’s beginner-friendly, smells like pure Christmas cheer, and pairs beautifully with seasonal favorites like my Caramel Pecan Cinnamon Sticky Buns or a spoonful of Warm Autumn Fruit Compote for a festive brunch.

Print

Ingredients

• 1 (.25 oz) pkg active dry yeast (equals 2 ¼ teaspoons)
• 3/4 cup warm water (110–115°F)
• 3/4 cup evaporated milk
• 1/3 cup sugar
• 1/3 cup shortening
• 1/3 teaspoon salt
• 2 eggs
• 4 to 4 1/2 cups all-purpose flour, divided
• 1 cup chopped mixed candied fruit
• 1 cup confectioners’ sugar
• 1–2 tablespoons milk
• 1/4 teaspoon vanilla extract
• Additional candied fruit, optional

Instructions

1. Activate the yeast: In a large mixing bowl, stir the active dry yeast into the warm water until dissolved. Let it sit briefly while preparing the other ingredients.
2. Mix the base dough: Add the evaporated milk, sugar, shortening, salt, eggs, and 2 cups of the flour. Beat the mixture until the batter becomes smooth and cohesive — about 2 minutes with an electric mixer.
3. Add fruit and remaining flour: Fold in the chopped mixed candied fruit. Gradually add enough of the remaining flour to create a soft, slightly sticky dough. (Do not knead at this stage.) What a soft dough should look like: **Soft dough should look:** tacky to the touch but not wet; it should hold its shape loosely, pull away from the sides of the bowl, and feel pillowy rather than firm.
4. First rise: Transfer dough to a greased bowl, cover it, and let it rise in a warm, draft-free area until it doubles in size — about 1 hour 15 minutes.
5. Deflate + brief knead: Punch the dough down gently. Turn it onto a lightly floured surface and knead for 3–4 minutes to smooth it out.
6. Shape + pan: Pat the dough evenly into a greased 10-inch tube pan. (Yes — this recipe can also be baked in a loaf pan or Bundt pan, though rise time and bake time may vary slightly.)
7. Second rise: Cover the pan and let the dough rise again until nearly doubled — about 45 minutes.
8. Bake: Preheat oven to 375°F. Bake for 30–35 minutes, or until the loaf is golden brown and sounds hollow when tapped.
9. Cool + glaze: Remove bread from the pan and cool on a wire rack. Whisk together confectioners’ sugar, milk, and vanilla until smooth. Drizzle over the cooled loaf.
10. Garnish: Top with extra candied fruit if desired. Makes 1 loaf (about 10–12 servings).

Notes

NOTES

• Warm water between 110–115°F helps the yeast activate properly and gives you a better rise.
• Use room-temperature eggs for a smoother dough and improved texture.
• If you’re using a Bundt pan, keep an eye on the loaf—it tends to brown faster, so check it a few minutes early.
• Let the glaze fully set before slicing to keep the edges neat and picture-perfect.
• This festive bread makes a beautiful addition to a holiday brunch alongside my Zesty Ginger-Glazed Carrots & Brussels Sprouts or for dessert after savoring a warm bowl of Warm Autumn Fruit Compote.

VARIATIONS

Nutty Version: Add ½ cup chopped pecans or walnuts for crunch. Citrus Burst: Mix in 1 teaspoon fresh orange zest for brightness. Cherry Almond: Swap in candied cherries and add ¼ teaspoon almond extract. Rum-Kissed Glaze: Replace 1 tablespoon of milk with spiced rum for a holiday twist.

SERVING SUGGESTIONS

Serve this bread warm with butter, honey, or jam for a cozy Christmas morning treat. It pairs beautifully with a festive Peach Bellini’s (https://mommysmemorandum.com/powell-mahoney-peach-bellini/) or as part of a larger holiday spread that includes Moist Coffee Cake Muffins (https://mommysmemorandum.com/moist-coffee-cake-muffin-recipe/). Leftovers make amazing French toast the next day.

FAQ SECTION

How many teaspoons of yeast are in a .25 oz packet? A .25 oz packet contains 2 ¼ teaspoons of active dry yeast.

Can I use a different pan? Yes. A Bundt pan, loaf pan, or springform pan will work. Baking time may vary slightly.

How do I store the bread? Store at room temperature for up to 3 days, or freeze for up to 2 months.

Can I add extra candied fruit? Yes—up to ½ cup more without affecting dough structure.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 437Total Fat: 9gSaturated Fat: 4gUnsaturated Fat: 6gCholesterol: 39mgSodium: 91mgCarbohydrates: 82gFiber: 1gSugar: 46gProtein: 7g

The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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