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Sugarplum Spice Bread

 Sugarplum Spice Bread
I make Christmas Eve magical with hot cocoa and toasted slices of this fragrant, fruit-studded bread. My son and I combined several recipes to come up with this winner. —Jackie Brown, Tully, New York
40 ServingsPrep: 30 min. + rising Bake: 30 min.

Ingredients

  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 4 eggs
  • 5-1/2 to 6 cups all-purpose flour
  • 2 packages (1/4 ounce each) quick-rise yeast
  • 1-1/2 teaspoons ground cardamom
  • 1 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1-1/2 cups milk
  • 1 cup diced dried fruit
  • 1/2 cup raisins
  • 1/2 cup golden raisins
  • FROSTING:
  • 2 tablespoons butter, softened
  • 2 tablespoons shortening
  • 2 cups confectioners' sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 2 to 3 tablespoons milk

Directions

  • In a large bowl, cream butter and sugar. Add eggs, one at a time,
  • beating well after each addition. Add 4 cups flour, yeast, cardamom,
  • salt, cinnamon and nutmeg. Heat milk to 120°-130°; add to

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Sugarplum Spice Bread (continued)

Directions (continued)

  • creamed mixture and beat until moistened. Stir in enough remaining
  • flour to form a firm dough. Turn onto a heavily floured surface.
  • Sprinkle with fruit and raisins; knead until smooth and elastic,
  • about 6-8 minutes. Cover and let rise in a warm place until doubled,
  • about 40 minutes.
  • Punch dough down. Turn onto a lightly floured surface; divided into
  • eight portions. Shape into loaves. Place in eight greased 5-in. x
  • 3-in. x 2-in. loaf pans. Cover and let rise until doubled, about 30
  • minutes. Bake at 350° for 30-35 minutes or until golden brown.
  • Remove from pans to wire racks to cool.
  • For frosting, in a small bowl, cream butter and shortening. Gradually
  • beat in confectioners' sugar, vanilla and enough milk to achieve
  • spreading consistency. Frost loaves. Yield: 8 mini loaves.