Lots of Fruit Bread

This lots-of-fruit bread is a yeasted holiday loaf in the European tradition, somewhere between German stollen and Italian panettone, packed shoulder-to-shoulder with prunes, figs, dates, raisins, currants, candied citron, and lemon and orange peels. The almonds give crunch and the warm cinnamon-clove perfume signals Christmas morning.

The trick is the soak. Prunes and figs sit in water for an hour to plump up before joining the dates for a gentle 20-minute simmer. That fruit-flavored cooking liquid then becomes the bread’s hydrating water, carrying every drop of dried-fruit sweetness into the dough itself.

The sponge stage with just yeast, fruit liquid, and the first 2 cups of flour is critical. That bubbly, light pre-ferment builds enough yeast activity to lift a heavy fruit-laden dough that would otherwise crush its own structure flat.

Pro Tips

• Reduce the fruit-soaking liquid to exactly three-quarters cup as called for, this concentration is what gives the bread its rich color and natural sweetness.
• Toss the chopped fruit and nuts in a tablespoon of flour before adding to the dough, this stops them from sinking to the bottom of the loaf.
• Knead the dough until truly smooth and elastic, the heavy fruit load needs strong gluten to hold together properly.
• Let the dough rise in a warm draft-free spot, the long-game enrichments slow the yeast down considerably.

Variations

• Add a tablespoon of grated orange zest to the dough for brighter citrus aroma.
• Soak the prunes and figs in dark rum or brandy instead of water for an adult holiday version.
• Drizzle a powdered sugar glaze over the cooled loaves and top with halved candied cherries for a more dressed-up presentation.