Festive Braided Fruit Bread | Recipes

Festive Braided Fruit Bread

(10) Ratings:
Prep Time:
Baking Time:
Makes:1 loaf

This traditional bread is made with one tasty twist! Filled with candied fruit, plump raisins and a hint of lemon, It’s a perfect recipe for a holiday breakfast.



3/4 cup 200 mL milk, room temperature
1 egg, beaten
2 tbsp 30 mL butter
1/2 tsp 2 mL vanilla extract
1/2 tsp 2 mL grated lemon rind
2 1/4 cups 550 mL Robin Hood® Best For Bread Homestyle White Flour
1/4 cup 50 mL sugar
3/4 tsp 3 mL salt
1 1/2 tsp 7 mL bread machine yeast

Fruit Mixture

1/3 cup 75 mL chopped mixed candied fruit
1/3 cup 75 mL raisins
Extra flour for kneading

Icing, sifted (optional)

1 cup 250 mL icing sugar
1 tbsp 15 mL water
1 tsp 5 mL Crisco® Vegetable Oil
1/2 tsp 2 mL almond extract


  1. Dough: Add ingredients for dough to machine according to manufacturer’s directions.
  2. Select dough cycle. Remove dough to lightly floured board; cover with tea towel and let rest for 5 minutes.
  3. Knead candied fruit and raisins into dough, adding extra flour if dough becomes sticky.
  4. Divide dough into 3 sections. Roll each section into 16" (40 cm) long rope. Braid the 3 ropes together. Place on parchment paper lined baking sheet. Leave straight or shape as desired, i.e.: wreath, candy cane etc. Cover with tea towel. Let rise in warm place (75°- 85°F/24°- 29°C) until doubled (30 to 40 minutes).
  5. Preheat oven to 375°F (190°C).
  6. Bake on middle rack 20 to 25 minutes, or until golden. Remove from baking sheet immediately; cool on wire rack.
  7. Icing: Combine all ingredients in a small bowl. If mixture is too dry, add extra water a few drops at a time. If mixture is too wet, add extra icing sugar until desired consistency. Drizzle over cooled bread.

Nutritional Information

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