Italian Panettone Bread Fruit Cake Recipe
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Italian Panettone is the ultimate festive bread to elevate your holiday celebrations! This tall, soft, and fruit-filled loaf is a classic Christmas and Easter favorite with a rich history dating back to 14th-century Italy. Whether you’re enjoying it as a breakfast treat, dessert, or gifting it to loved ones, this homemade panettone recipe is a showstopper that’s surprisingly easy to make!
This classic Italian Panettone bread tastes amazing! Impress everyone with delicious homemade panettone for Christmas or Easter – this is the only panettone recipe you’ll ever need!
Why You’ll Love Italian Panettone Bread Fruit Cake
- This panettone recipe creates a soft, fluffy, and tall loaf that looks as amazing as it tastes. Its golden crust and fruit-filled center make it a centerpiece-worthy addition to your holiday spread.
- With simple ingredients and clear instructions, even beginners can achieve bakery-quality results. You don’t need special skills to create this traditional favorite.
- Its versatility makes it a must-have during the holidays. Enjoy it plain, turn it into French toast, or pair it with coffee for a delightful morning treat.
- Panettone doubles as a thoughtful homemade gift. A beautifully packaged loaf will impress your friends and family with your baking prowess.
- Unlike store-bought versions, this recipe has no preservatives, allowing you to enjoy fresh, wholesome flavors straight from your kitchen.
Panettone fruit bread is a classic Christmas and Easter recipe that will be a perfect addition to your holiday feast! Panettone is so soft, tall, round and loaded with fruit – this huge towering loaf is everybody’s favorite!
Ingredients for Italian Panettone Bread Fruit Cake
- Active Dry Yeast – The key to the bread’s tall and fluffy texture.
- Lukewarm Water – Activates the yeast, ensuring a good rise.
- White Sugar – Sweetens the dough and balances the tangy yogurt.
- Eggs – Adds richness and structure to the bread.
- Nonfat Plain Yogurt – Keeps the bread moist with a subtle tang.
- Vanilla Extract – Enhances the overall flavor with its warm, sweet notes.
- Grated Lemon and Orange Zest – Provides a fresh, citrusy aroma and taste.
- Salt – Balances the sweetness and boosts flavor.
- Unbleached All-Purpose Flour – The foundation of the dough, giving it structure.
- Dried Currants and Raisins – Adds fruity sweetness and festive charm.
For exact measurements, see the printable recipe card at the bottom of this article.
Here’s a little panettone history – panettone originated in Italy in the 14th century – the oldest reference to panettone dates back to 1470 in Milan. Italian word “panetto” means “small loaf cake”, and the Italian suffix “-one” changes to meaning to “large loaf cake”. And surely large it is!
Kitchen Tools You Need To Make Italian Panettone Bread Fruit Cake
- Measuring Cups and Spoons – Essential for precise ingredient measurements.
- Large Mixing Bowl – For mixing and kneading the dough.
- Wooden Spoon – Helps incorporate the ingredients without overworking the dough.
- Springform Panettone Pan or 8-Inch Round Cake Pan – For shaping the tall loaf.
- Plastic Wrap or Clean Kitchen Towel – Keeps the dough covered while rising.
- Oven – Bakes the panettone to golden perfection.
Is panettone a bread or cake? Because it’s sweet and has dried fruits in it, it’s often called a fruit cake. I say panettone is a sweet bread! Panettone dough is made with yeast and has to rise like a bread dough, so that makes it a bread in my book :)
Because of its hybrid bread/cake nature, you can eat panettone many different ways – as a bread with the main course, as a cake for dessert or in the morning for breakfast!
How To Make Italian Panettone Bread Fruit Cake
- Start by combining lukewarm water, yeast, and sugar in a large bowl. Let it rest for about 10 minutes until it becomes foamy.
- Add yogurt, eggs, vanilla, lemon zest, orange zest, and salt to the yeast mixture. Stir everything until smooth.
- Gradually add flour, mixing as you go, until a soft dough forms.
- Transfer the dough to a floured surface and knead it for about 10 minutes, adding more flour as needed to prevent sticking.
- Place the dough in a greased bowl, cover it with plastic wrap or a towel, and let it rise at room temperature for 1 hour.
- While the dough rises, prepare your pan by greasing it with non-stick spray.
- Once risen, punch down the dough and knead in the dried currants and raisins until evenly distributed.
- Shape the dough into a ball, place it in the prepared pan, and let it rise again for 30 minutes.
- Bake in a preheated 350°F oven for 45 minutes, or until the panettone is golden brown and cooked through.
Panettone makes a perfect Christmas morning breakfast and it also makes the best french toast ever! Check out my baked french toast recipe – making it with panettone slices will be a killer dish for a holiday brunch!
Serving Suggestions
- Serve warm slices of panettone with a dollop of Low Carb Keto Whipped Cream or a dusting of powdered sugar for an elegant dessert.
- Pair it with your morning Traditional Turkish Coffee or Soothing Honey Lemon Tea for a delightful breakfast treat.
- Use slices to make decadent Perfect French Toast for a holiday brunch spread.
- Toast it lightly and enjoy with butter or cream cheese for a simple yet satisfying snack.
- Wrap the loaf in festive packaging and share it as a thoughtful holiday gift with friends and family.
Panettone also makes a great homemade holiday gift! Homemade Italian panettone bread made by you with love is the best Christmas gift ever! Just let freshly baked panettone fully cool down, then put in a gift plastic bag, tie it with a ribbon and your panettone fruit cake gift is ready to go!
Tips for Success
- Activate Your Yeast Properly: Make sure the water is lukewarm, not hot, to avoid killing the yeast. The yeast mixture should become foamy after 10 minutes; if not, start over with fresh yeast.
- Use Fresh Zest: Grating lemon and orange zest fresh ensures maximum citrus flavor in your panettone. Avoid using pre-packaged zest, as it lacks the same vibrant aroma.
- Don’t Rush the Rise: Allow the dough to rise fully in each stage. This step is critical for achieving the tall, airy texture panettone is known for. Patience pays off!
- Incorporate Fruit Evenly: Knead the dried currants and raisins thoroughly to ensure every bite of your panettone has a touch of sweetness.
- Shape It Right: If you’re not using a traditional panettone pan, ensure you form the dough into a tight ball so it rises evenly in a round cake pan.
- Prevent Sticking: Use non-stick spray generously on your pan to ensure the loaf releases cleanly after baking. This is especially important for taller loaves.
- Check for Doneness: Insert a toothpick or skewer into the center of the panettone. If it comes out clean, it’s done. Cover the top with foil if it’s browning too quickly during baking.
- Let It Cool Fully: Resist the temptation to slice into the panettone while it’s hot. Cooling helps it set properly and ensures clean, neat slices.
- Gift Like a Pro: Once cooled, wrap your panettone in decorative plastic or cellophane bags, and tie with a festive ribbon. Add a handwritten tag for a personal touch!
- Experiment with Flavors: While the classic recipe is fantastic, feel free to add chocolate chips, candied citrus peels, or nuts for a customized version.
To make a super-tall panettone bread like the one on the picture, you need a springform panettone pan (you can get them on Amazon). No pannetone pan? No problem! You can make pannetone in a regular 8-inch round cake pan. If you use a regular round cake pan, the panettone dough will rise above the rim of the pan during the dough rising stage, and then rise even more in the oven, so you will still get a delicious soft and tall loaf of Italian panettone!
Variations and Substitutions
- Swap the Dried Fruit: While raisins and currants are classic, you can substitute them with dried cranberries, cherries, or apricots for a unique flavor. Dice larger dried fruits to ensure they distribute evenly in the dough.
- Add Chocolate Chips: For a sweeter twist, incorporate mini chocolate chips into the dough. Dark or semi-sweet chocolate pairs beautifully with the subtle citrus notes.
- Try Different Zests: Experiment with lime or grapefruit zest instead of lemon and orange for a slightly different citrus profile.
- Use Whole-Wheat Flour: Replace up to half of the all-purpose flour with whole-wheat flour for a nuttier, heartier loaf. Be mindful that the texture may be denser.
- Dairy-Free Option: Swap out the yogurt for a non-dairy alternative like coconut or almond yogurt. Ensure it’s unsweetened to avoid altering the flavor balance.
- Gluten-Free Panettone: Use a gluten-free all-purpose flour blend suitable for yeast baking. Add 1 teaspoon of xanthan gum if it’s not already included in your flour mix.
- Infuse the Fruit: Soak the dried fruits in orange juice, rum, or a mix of both before kneading them into the dough. This adds extra flavor and prevents the fruit from drying out during baking.
- Add Nuts: Toasted slivered almonds, chopped hazelnuts, or pecans can bring a delightful crunch to your panettone. Add about 1/4 cup to the dough along with the fruit.
- Mini Panettone: Divide the dough into smaller portions and bake in muffin tins or small ramekins for individual servings. Adjust the baking time to about 20-25 minutes.
- Custom Flavors: Incorporate spices like cinnamon, nutmeg, or cardamom into the dough for a warming flavor profile. About 1 teaspoon of your chosen spice should suffice.
Storage and Reheating
- Storing: Wrap the panettone tightly in plastic wrap or aluminum foil to keep it fresh. You can store it at room temperature for up to 5 days. For longer storage, place the wrapped panettone in an airtight container or resealable plastic bag.
- Freezing: To freeze, wrap the loaf in plastic wrap and then in a layer of foil. Store it in the freezer for up to 3 months. Thaw at room temperature for several hours before serving.
- Reheating: If you prefer your panettone warm, slice it and toast lightly in a toaster or oven. For larger portions, wrap in foil and warm in a preheated 300°F oven for about 10 minutes.
- Maintaining Moisture: Add a slice of apple or a sugar cube to your storage container to help keep the panettone moist. Replace as needed if storing for several days.
- Leftover Ideas: Use leftover slices to make French toast, bread pudding, or even trifle. These dishes are perfect for giving new life to your panettone.
Frequently Asked Questions
What makes panettone different from other breads?
Panettone stands out because it’s a hybrid of bread and cake. It’s made with yeast, like traditional bread, but enriched with eggs, sugar, and butter, giving it a soft, slightly sweet texture. The addition of dried fruits and citrus zest further elevates its festive appeal.
Do I need a special pan to make panettone?
While a traditional springform panettone pan gives the classic tall and round shape, you can use a regular 8-inch round cake pan. Just note that the dough will rise above the edges of a standard cake pan, creating a dome-shaped loaf.
Can I make panettone ahead of time?
Yes, panettone can be made a day or two in advance. Store it in an airtight container or wrap it tightly in plastic wrap to maintain freshness. You can also freeze it for up to 3 months and thaw when ready to use.
Why didn’t my dough rise properly?
If your dough didn’t rise, check the freshness of your yeast. Ensure the water you used was lukewarm, as hot water can kill yeast. Also, allow the dough to rise in a warm, draft-free environment to help the yeast work effectively.
Can I customize the fillings in panettone?
Absolutely! Feel free to replace the dried currants and raisins with other dried fruits like cranberries, cherries, or apricots. Nuts, chocolate chips, or candied citrus peels can also be added for variety.
How should I serve panettone?
Panettone is versatile and can be served plain, toasted with butter, or paired with coffee or tea. It also makes a delightful base for French toast, bread pudding, or even trifle.
What’s the best way to gift homemade panettone?
Allow the loaf to cool completely, then wrap it in decorative plastic or cellophane. Tie it with a festive ribbon and add a gift tag. This thoughtful presentation makes it a wonderful homemade holiday gift.
Is panettone difficult to make?
Not at all! While it requires time for rising, the steps are straightforward and beginner-friendly. With a bit of patience, you’ll achieve a soft, airy loaf that rivals bakery versions.
If you like Italian panettone bread, you will also love these recipes:
Bread Machine Dinner Rolls – these are so soft and delicious! If you don’t own a bread machine, you can just knead the dough by hand :)
Cranberry Orange Christmas Bread – another great holiday loaf recipe that is really easy to make!
Candied Lemon or Orange Slices – they are so addictive, that’s a must for all citrus lovers!
Christmas Pinwheel Cookies – these cookies are so festive with beatiful red, green and white spiral swirls!
Christmas Fruit Salad – everyone loves fruit salad, and this one is all about the colors red, white and green!
Irish Soda Bread – another beautiful classic bread, save this one to your Easter recipe collection!
Italian Panettone Bread (Christmas Fruit Cake)
Ingredients
- 1 .25 ounce package active dry yeast
- 1 cup lukewarm water
- 1/2 cup white sugar
- 2 eggs
- 1/2 cup nonfat plain yogurt
- 2 tsp vanilla extract
- 1 tbsp grated lemon zest
- 1 tbsp grated orange zest
- 1/4 teaspoon salt
- 4 1/2 cups unbleached all-purpose flour plus more if needed
- 1/3 cup dried currants
- 1/3 cup raisins
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
- Large mixing bowl
- Springform panettone pan or 8-inch round cake pan
- Wooden spoon
- Plastic wrap or clean kitchen towel
Instructions
- Pour lukewarm water in a large bowl and add yeast and sugar. Let stand for 10 minutes, or until foamy. (The foam shows that the yeast is working)
- Add the yogurt, eggs, vanilla extract, lemon zest, orange zest and salt and mix until combined.
- Add the flour 1/2 cup at a time and mix, until all the flour is incorporated.
- Put the dough onto a lightly floured surface and knead for 10 minutes, until the dough is soft and pliable. If the dough is sticky, add more flour 1 tbsp at a time, until no longer sticky.
- Spray a new large bowl with cooking spray, put the panettone dough in the bowl, cover and let rise at room temperature for 1 hour.
- Preheat the oven to 350F. Spray a pannetone pan or a round 8-inch cake pan with non-stick cooking spray.
- Punch down the dough in a bowl, move the dough to floured surface, add the dried currants and raisins and knead until the dried fruit is incorporated.
- Form the panettone dough into a ball, put in a cake pan, cover loosely with a towel, and let rise for 30 minutes. (If you are using a regular round cake pan, the dough will rise above the pan sides).
- Put the panettone in the oven and bake for 45 minutes.
More Baked Recipes
- Air Fryer Banana Oatmeal Muffin Cups
- Low Carb Keto Cinnamon Donuts (Gluten-Free)
- Gluten-Free Almond Blueberry Cake Recipe
the perfect way to impress everyone with a homemade treat. Thanks for sharing such a fantastic recipe, Melanie!
It’s such a thoughtful and delicious way to share my love to my family