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Sugarplum Spice Bread

Total Time

Prep: 30 min. + rising Bake: 30 min.


8 mini loaves (5 slices per loaf)

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
Sugarplum Spice Bread Recipe photo by Taste of Home


  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 4 large eggs, room temperature
  • 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 2% milk
  • 1 cup diced dried fruit
  • 1/2 cup raisins
  • 1/2 cup golden raisins
  • 2 tablespoons butter, softened
  • 2 tablespoons shortening
  • 2 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 2 to 3 tablespoons 2% milk


  1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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, 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; divide into 8 portions. Shape into loaves. Place in 8 greased 5x3x2-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 bowl, cream butter and shortening. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired spreading consistency. Frost loaves.

Nutrition Facts

1 slice: 174 calories, 5g fat (3g saturated fat), 29mg cholesterol, 101mg sodium, 29g carbohydrate (15g sugars, 1g fiber), 3g protein.

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