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Holiday Panettone

Mixed dried fruit in Holiday Panettone

A holiday favorite in Italy, Holiday Panettone is a light and airy, sweet bread with candied fruit.


2 packages rapid rise yeast
1 cup warm water
1/2 cup sugar
1/2 cup reduced calorie margarine, softened
3/4 cup liquid egg substitute
1 teaspoon salt
1 teaspoon grated lemon peel
1 teaspoon vanilla
5 cups all-purpose flour (divided)
1/2 cup golden raisins
1/2 cup chopped citron (candied lemon, usually found with baking products or dried fruits)
1/2 cup candied fruit
2 tablespoons pine nuts or walnuts


Dissolve yeast in warm water in a large bowl. Stir in sugar, margarine, egg substitute, salt, lemon peel, vanilla and 2-1/2 cups flour. Beat until smooth. Stir in raisins, 1/4 cup citron, 1/4 cup candied fruits and nuts. Gradually add enough flour to make a soft dough. Place dough on a lightly floured surface and gently roll in flour to coat. Knead about 5 minutes or until smooth and elastic. Place dough in a bowl sprayed with nonstick cooking spray and turn to coat both sides. Cover and let rise in a warm place for 1-2 hours or until an indentation remains when touched.

Spray two 8-inch round cake pans with a 1 1/2-inch edge with nonstick spray. Punch down dough and divide in half. Shape each half into a round loaf about 6 inches in diameter. Place each loaf into a cake pan. Cut two strips of heavy brown paper (a paper grocery bag works great) that are 25-inches long and 4-inches wide. Generously spray one side of each piece of paper with nonstick cooking spray. Fit the paper on the inside of the pan (sprayed side in), forming a collar around the dough. Fasten with a paper clip to hold. Repeat with second pan and piece of paper.

Cover and let rise until doubled, about 1 hour. Preheat oven to 350 degrees. Divide the remaining citron and candied fruit in half and place it on top of each loaf. Bake for 35 to 45 minutes or until golden brown. Remove from pan and place on a wire rack. Remove paper collars and allow to cool. Gently slice each loaf into 12 pieces using a serrated knife.

Nutrition Information

Recipe makes 24 servings.
Serving size: 1 slice
Calories: 163; Total Fat: 3g; Saturated Fat: trace; Cholesterol: 3mg; Sodium: 159mg Carbohydrates: 31g; Fiber: 1g; Protein: 4g

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