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Christmas Batter Bread

 Christmas Batter Bread
With or without the frosting, slices of this fruit-filled bread add a holiday flair to ordinary breakfasts. I like to wrap gift loaves in cellophane topped with curly ribbons.
24 ServingsPrep: 20 min. + rising Bake: 40 min.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 2-1/2 cups warm water (110° to 115°)
  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 5-3/4 to 6-1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup chopped candied fruit
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts or pecans
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1 to 2 tablespoons milk

Directions

  • In a large bowl, dissolve yeast in warm water. Add the butter, sugar,
  • salt, cinnamon, nutmeg, cloves and 3 cups flour. Beat on medium
  • speed for 2 minutes. Add enough remaining flour to form a firm
  • batter. Stir in candied fruit, raisins and nuts. Do not knead. Cover
  • and let rise in a warm place until doubled, about 30 minutes.
  • Stir dough down. Transfer to two greased 9-in. x 5-in. loaf pans.
  • Cover and let rise until doubled, about 40 minutes.
  • Bake at 375° for 40-45 minutes or until golden brown. Remove from

2 of 2

Christmas Batter Bread (continued)

Directions (continued)

  • pans to wire racks to cool. Combine confectioners' sugar and enough
  • milk to achieve desired consistence; drizzle over bread. Yield: 2
  • loaves (12 slices each).
Nutritional Facts: 1 serving (1 piece) equals 195 calories, 4 g fat (1 g saturated fat), 5 mg cholesterol, 223 mg sodium, 37 g carbohydrate, 2 g fiber, 4 g protein.