Best Sugarplum Bread Recipes

SUGARPLUM SPICE BREAD

Sugarplum Spice Bread image

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

Provided by Taste of Home

Time 1h

Yield 8 mini loaves (5 slices per loaf).

Number Of Ingredients 19

Ingredients

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
FROSTING:
2 tablespoons butter, softened
2 tablespoons shortening
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons 2% milk

Steps:

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 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., 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., 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 : Calories 174 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 101mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

SUGARPLUM BREAD

Sugarplum Bread image

What a lovely bread to serve at Christmas time--visions of sugar plums. I make a lot of sweet breads at the holidays and my family enjoys them. Baking is one of my hobbies which I cherish dearly. Slivered almonds can be substituted for pine nuts.

Provided by Carol

Categories Bread Yeast Bread Recipes

Yield 20

Number Of Ingredients 16

Ingredients

1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
½ cup white sugar
½ cup butter, melted
2 teaspoons salt
1 teaspoon lemon zest
6 cups all-purpose flour
4 eggs
½ cup candied mixed fruit
1 cup raisins
¾ cup pine nuts
1 cup confectioners' sugar
1 ½ tablespoons water
½ teaspoon vanilla extract
1 cup cherries

Steps:

Dissolve 1 teaspoon sugar in 1 cup warm water in large mixer bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
Add 1/2 cup sugar, melted butter or margarine, salt, lemon rind, and 2 cups flour. Beat for 2 minutes at medium speed with electric mixer. Add 2 cups more flour and eggs; beat 3 minutes. Stir in almost all remaining flour, using enough flour to make a soft dough.
Knead dough on floured board until smooth and elastic, about 8 minutes. Place in lightly greased bowl. Cover with greased waxed paper and a tea towel. Let rise in warm place 75 - 85 degrees F (25 - 30 degrees C)until doubled in volume, about 2 hours.
Punch down dough. Turn out onto a lightly floured board, and knead in raisins, candied fruit, and nuts. Shape into two round loaves. Place each in a well greased, 9 inch, round cake pan. Cover with tea towel. Let rise in warm place until doubled, 1 - 1 1/2 hours.
Bake at 350 degrees F ( 175 degrees C) for 45 to 55 minutes. Remove from pans immediately. Cool on wire racks.
Mix together confectioners sugar, 1 1/2 tablespoons water, and 1/2 teaspoon vanilla. Spoon onto loaves. Decorate with cherries or almonds. Alternatively, dust loaves with confectioners sugar.

Nutrition Facts : Calories 307.4 calories, Carbohydrate 51.5 g, Cholesterol 49.4 mg, Fat 8.7 g, Fiber 1.8 g, Protein 7 g, SaturatedFat 3.7 g, Sodium 281.5 mg, Sugar 16.8 g

SUGARPLUM SPICE BREAD

Sugarplum Spice Bread image

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

Provided by @MakeItYours

Number Of Ingredients 19

Ingredients

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
FROSTING:
2 tablespoons butter, softened
2 tablespoons shortening
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons 2% milk

Steps:

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 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., 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., 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.