Step into the festive spirit with this Christmas Fruit Bread recipe, a cherished tradition from Newfoundland’s culinary heritage. Adapted from my collection of local cookbooks spanning decades, this recipe brings the warmth and joy of the holiday season to your kitchen. Christmas Fruit Bread is a local favorite, beloved for its rich, fruity flavors and delightful aroma that fills the home with holiday cheer.
This recipe combines a variety of dried fruits, nuts, and warm spices, creating a bread that’s both flavorful and festive. Each bite offers a burst of sweetness and a comforting texture that pairs perfectly with a hot cup of tea or coffee. The preparation of Christmas Fruit Bread is a labor of love, reflecting the island’s tradition of baking and sharing during the holiday season.
Making this bread is not just about baking; it’s about creating memories and honoring Newfoundland’s rich culinary traditions. Whether you’re a long-time fan of Newfoundland recipes or discovering them for the first time, this Christmas Fruit Bread is sure to become a highlight of your holiday celebrations. Enjoy the process, savor the flavors, and share the joy with family and friends.
Christmas Fruit Bread Recipe:
- 3-1/2 cups boiling water.
- 1/2 cup margarine
- 1/2 cup sugar
- 2 tsp. salt
- 2 tsp. cinnamon
- 2 cups mixed fruit
- 1 cup golden raisins
- 9-10 cups all-purpose flour
- 16-gram traditional yeast
- 1 tsp. sugar
- 1/2 cup lukewarm water
Pour boiling water into a large bow! Add margarine, sugar, cinnamon and salt.
Stir to melt margarine.
Let this mixture cool too lukewarm.
Meanwhile dissolve 1 tsp. sugar in 1/2 cup lukewarm water.
Sprinkle yeast over top.
Let stand about 10 minutes.
To lukewarm mixture, add mixed fruit and raisins.
Add softened yeast, Stir.
Beat in 4 cups of flour, gradually add the remaining flour (1/2 cup at a time) until, the dough is no longer sticky.
Turn dough onto a floured surface and knead for 8 to 10 minutes, Shape into a smooth ball and place in a greased bowl, cover with a tea towel and let rise for 1-1/2 to 2 hours.
Punch down and shape into loaves and place in greased loaf pans, Cover and let rise again for about 1 hour.
Bake at 350 degrees F for 45 minutes.
This recipe yields 2 or 3 loaves depending on the size of loaf pans used.
