Christmas Batter Bread Recipe

4 1 1
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Christmas Batter Bread Recipe

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4 1 1
Publisher Photo
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.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 40 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 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 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 9x5-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 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).
Originally published as Christmas Batter Bread in Country Woman Christmas Annual 2005, p39

Nutritional Facts

1 piece: 195 calories, 4g fat (1g saturated fat), 5mg cholesterol, 223mg sodium, 37g carbohydrate (13g sugars, 2g fiber), 4g protein.

  • 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 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
  1. 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.
  2. Stir dough down. Transfer to two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 40 minutes.
  3. Bake at 375° for 40-45 minutes or until golden brown. Remove from 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).
Originally published as Christmas Batter Bread in Country Woman Christmas Annual 2005, p39

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HeatherB5 User ID: 7521085 66748
Reviewed Dec. 5, 2013

"While most of my grandmother's recipes need no modification, her Stollen recipe has always been a little dry and missing something. I used this recipe to try and improve it. Seems to work. I added loads more fruit than this calls for (and will add even more next time, probably 2 cups chopped fruit, 1 cup raisins, 1 cup nuts. I also omitted the spices except for the cinnamon (Grandma's recipe doesn't have the spices). Love the ease of the batter bread as kneading a batch with all of that fruit is one of the hardest parts."

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