Sugarplum Spice Bread Recipe

5 1 1
Sugarplum Spice Bread Recipe
Sugarplum Spice Bread Recipe photo by Taste of Home
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Sugarplum Spice Bread Recipe

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5 1 1
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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
MAKES:
40 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 30 min.
MAKES:
40 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 30 min.

Ingredients

  • 3/4 cup butter or margarine, 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 or margarine, softened
  • 2 tablespoons shortening
  • 2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 2 to 3 tablespoons milk

Directions

In a large mixing 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 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 5-3/4-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 mixing bowl, cream butter and shortening. Gradually beat in confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Frost loaves. Yield: 8 mini loaves.
Originally published as Sugarplum Spice Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p51

  • 3/4 cup butter or margarine, 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 or margarine, softened
  • 2 tablespoons shortening
  • 2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 2 to 3 tablespoons milk
  1. In a large mixing 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 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.
  2. Punch dough down. Turn onto a lightly floured surface; divided into eight portions. Shape into loaves. Place in eight greased 5-3/4-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.
  3. For frosting, in a small mixing bowl, cream butter and shortening. Gradually beat in confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Frost loaves. Yield: 8 mini loaves.
Originally published as Sugarplum Spice Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p51

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MEMOMCH User ID: 3403535 39924
Reviewed Dec. 20, 2012

"going to cut this in 1/2 and try in my bread machine----it sounds tooooo good to pass up!!!!!!"

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