Fruit-Studded Holiday Bread

Sweet, fruit-studded Easter Bread is perfect for baking in then springtime, but this recipe works year-round. Studded with currants, raisins, dried apricots and cranberries, this yeasted bread makes a wonderful breakfast or afternoon treat — and it’s easy to make and share with the people you love.

2026 Update: This recipe was originally shared in April 2014. The recipe and post include new photos, as well as more tips and tricks. I hope you love this bread!

My mom sent me a recipe last spring with a note: “Part of me… [A neighbor] would make this every Easter. When I would be at home, she would send me bread to bring back to Memphis.”

She attached a New York Times recipe for holiday bread, and I was immediately intrigued. I loved the idea of baking a specific bread for Easter — something with tradition and meaning behind it.

I made the original recipe first, and it was a hit with my husband’s family. (It also makes ridiculously good French toast.)

But because I’m a tinkerer, I started tweaking the spices and playing with the flavors. I baked batches for new neighbors and friends, adjusting as I went, until I landed on this version, my take on that nostalgic Easter bread my mom remembers.

It’s become one of my favorite things to bake for the holiday, and I hope it becomes one of yours, too. (You can also bake these Easter Fruit Buns, which are a twist on this one.)

Why I love this recipe:

While this is not a quick bread to make, there is something incredibly soothing in the process of making a more classic yeasted bread recipe.

It takes time (there’s rising involved), but to me, there’s something incredibly soothing about working with yeasted dough and watching the whole process. Honestly, I am obsessed with the sweetness the dried fruit adds to the bread dough.

I’m also obsessed with the fact that you can transform this bread dough in a variety of shapes. I tend to go for a boule, but my mom has helped me braid it in the past, too. I haven’t tried these in loaf pans, but I bet you could do that, too.

No matter what shape you decide to make this fruit bread recipe into, you’re in for a treat. And to me, it is absolutely worth the time and effort!

What you need to make this recipe:

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• An electric mixer, like a stand mixer
• Liquid measuring cup
• Large mixing bowl
• Measuring cups and spoons and/or a kitchen scale
• Colander
• Whisk
• Rubber spatula
• Nonstick baking mat or parchment paper
• Rimmed sheet pan
• Pastry brush
• Wire rack for cooling

Here is the exhaustive list of simple ingredients that you need to get from the store:

• Milk — whole, skim, even almond works. It needs to be at room temperature to make the sponge.
• Active dry yeast — you need a packet of this. It’s not the same thing as instant yeast, so be sure to read the label.
• All-purpose flour — also known as AP flour, you need this for both the sponge and the bread dough. I do not recommend replacing it with another flour or a gluten-free flour blend.
• Dried fruits — we use a combination of sun-dried raisins, golden raisins, dried apricot and dried cranberries to add color and flavor to this sweet bread dough.
• Spiced rum — we soak the fruit in this to plump them up, then add it to the dough. You can use hot water instead if you do not consume items with alcohol.
• Eggs — we need a combination of whole eggs, as well as egg yolks, for the dough and the egg wash. I use large eggs from the grocery store.
• Unsalted butter — you need 1 ½ sticks for this whole recipe. Don’t skip it or cut it out, as we need the fat in the dough to bring the flavors and textures together.
• Pure vanilla extract — use the best you can afford!
• Granulated sugar — also known as white sugar, this adds some sweetness to our dough. Do not replace it with brown sugar or a sugar substitute.
• Kosher salt — medium grain kosher salt is what I keep in my kitchen for all recipes. (Diamond Crystal is my favorite brand.) You can use a similarly sized sea salt.
• Spices — we add some spice and flavor to the bread dough by adding anise seeds, ground cardamom and ground cinnamon to it. Freshly ground spices will be more potent and flavorful. You could also add a pinch of nutmeg and cloves, if you love those flavors.
• Zest — in addition to the spices, we’re adding some citrus zest from both orange and lemon.
• Blanched slivered almonds — these add a nice little crunch to the dough. If you have an allergy, you can skip them. You could swap these with toasted walnuts or pecans, too.
• Heavy whipping cream — you need a tablespoon of this for the egg wash. It helps the top of the bread brown up beautifukky.
• Raw sugar — also known as turbinado sugar, this adds a little sweet crunch to the top of the bread. It is sprinkled on top of the egg wash.

How to make this Easter Bread recipe:

Make the sponge

What is a sponge? It’s the base of our Easter Fruit bread!

Mix the milk and yeast. Pour the room temperature milk into a large bowl or a liquid measuring cup. Sprinkle in the yeast and let it dissolve.

Add the flour. Sprinkle the flour to the milk/yeast mixture. Cover the bowl with plastic wrap or a tea towel, and let it rise. We want the sponge to double in size and become frothy and bubbly.

Prepare the bread ingredients

Baking bread is always easier if your ingredients are together beforehand. Also, several of them need to be at room temperature, so it’s important to get them out of the fridge beforehand.

First, melt the butter in the microwave. It should be completely melted. When it is, set it aside and let it cool. If it’s too warm when it goes into the sponge, it could kill the yeast.

Next, toast the almonds. This can be done in a skillet over high heat or in the oven. However you do it, ensure that the nuts are sufficiently golden brown and do not burn. 

Measure the dried fruit into a bowl, and cover with hot water. Let them sit for 10 minutes, as this water is going to make the fruits plump and juicy. Drain the fruit in a colander, and return it to its bowl, then pour rum onto the fruit mix. Set aside.

In another bowl, crack the whole eggs. Separate the other two egg yolks from the whites. Add those yolks to the other eggs, and transfer the egg whites to a mason jar or another food storage container. (I pop ’em in the fridge and use them to make an egg white omelet the following morning.)

Use a fork to beat the eggs, then set them aside.

Make the Bread Dough

Add the beaten eggs, butter and vanilla to the sponge after it has doubled in size. Give it a good stir.

Measure in the rum-soaked fruit. Fold it into the mixture with a rubber spatula, then set it aside.

Combine the dry ingredients. Measure the all-purpose flour, sugar, salt, anise seeds, cardamom, cinnamon, orange and lemon zests, as well as the toasted slivered almonds, into the bowl of a stand mixer. Whisk to combine.

Add the sponge mixture to the dry mixture. Fit the mixer with the dough hook, and start it on a low speed. Turn it up once the loose flour begins incorporating into the dough.

Knead the dough. Once the dough comes together, let the stand mixer knead the dough for a few minutes before turning off the appliance and transferring the dough to a greased large bowl. You can also knead the dough by hand if you would prefer or if you don’t have a stand mixer.

Let it rise. Cover the bowl with plastic wrap or a damp towel. Let the dough rise in a warm place until it has doubled in size.

This should take around 45 minutes, though the time is dependent on the temperature of your home.

Shape the loaves. Once the dough has doubled in size, punch it down and knead it gently on a lightly floured surface before cutting it in half and forming two loaves in whatever form you would like. (Round loaves are pretty straightforward and simple, but braided loafs are beautiful, too! I have done both with this recipe.)

Let the loaves rise. Place the loaves side by side on a large parchment paper-lined baking sheet. Leave at least 4″ between the two, and cover with plastic wrap or a damp towel. Let them rise until doubled.

This rise should take around 30 minutes, but remember, it is all dependent on the temperature of your house.

Bake the Bread

Preheat the oven. Do this after the loaves have doubled in size.

Make the egg wash. Use the remaining egg yolk, and combine it with heavy whipping cream in a small bowl. Beat the ingredients together with a fork.

Add the egg wash and sugar sprinkle. Brush the loaves generously with the egg wash, then sprinkle with the raw sugar.

Bake. Transfer to the preheated oven. Bake for 45 minutes or until the loaves are a dark, glossy brown.

Cool. Remove from the oven, and transfer to a cooling rack and allow them to cool completely before slicing and enjoying.

Frequently Asked Questions

Quick tips and tricks to the best yeasted bread:

• Give it time. Depending on the temeperature of your home, this bread might take longer to rise. (It could also take less time if your home is warmer than mine.) Go by look, not by the clock.
• Make it into different shapes. We’ve made these into boules. We’ve also braided them. Do whatever feels best!
• Share it! The beauty of this bead recipe is it makes two large loaves. As you’ve probably seen in these photos, I made three loaves — two smaller ones to share and a larger one for my family to enjoy. Do what works and brings you joy!

Here’s how you can make your own…

Fruit-Studded Holiday Bread

Servings: 2 loaves

Erin Parker, The Speckled Palate

4.80 from 5 votes

Sweet, fruit-studded Easter Bread is perfect for baking in then springtime, but this recipe works year-round. Studded with currants, raisins, dried apricots and cranberries, this yeasted bread makes a wonderful breakfast or afternoon treat — and it's easy to make and share with the people you love.

Cook ModePrevent your screen from going dark

Prep Time 2 hours hrs 30 minutes mins

Cook Time 45 minutes mins

Total Time 3 hours hrs 15 minutes mins

Print Recipe Pin Recipe

EQUIPMENT

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• Stand mixer
• Wire whisk
• Rubber spatula
• Large mixing bowl
• Rimmed sheet pan
• Nonstick baking mat

Ingredients

 

US CustomaryMetric

Sponge

• 1 cup milk whole, skim, even almond works, at room temperature
• 2 ¼ teaspoons active dry yeast
• 1 cup all-purpose flour 120g

Bread Dough

• ½ cup sun-dried raisins 80g
• ½ cup golden raisins 80g
• ¼ cup chopped dried apricots 45g
• 1 cup dried cranberries 125g
• 2 tablespoons dark spiced rum
• 2 whole eggs
• 2 egg yolks
• 12 tablespoons unsalted butter 1 ½ sticks
• 2 teaspoons pure vanilla extract
• 4 cups all-purpose flour 480g
• ½ cup granulated sugar 120g
• 1 teaspoon kosher salt
• 1 ½ teaspoons anise seeds 4g
• 1 teaspoon ground cardamom 3g
• 1 teaspoon ground cinnamon 4g
• 1 teaspoon orange zest
• 1 ½ teaspoons lemon zest
• ¾ cup blanched slivered almonds 100g

Egg Wash + Bread Topping

• 1 egg yolk
• 1 tablespoon heavy whipping cream
• 2 tablespoons raw sugar

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Instructions

 

Make the sponge

• Pour 1 cup milk into a large bowl. Add 2 ¼ teaspoons active dry yeast, and then let it dissolve. (This will depend on the heat of the milk. Too hot will kill the yeast, but if the milk is cool to touch, it will take a while for the yeast to bloom.)
• Whisk in 1 cup all-purpose flour, then cover the bowl with plastic wrap or a kitchen towel.
• Leave in a warm place until it has doubled in size and is very frothy. This should take about 30 minutes, though it has taken upwards of an hour for me, depending on the weather and how warm my house is.

Prep the ingredients for the bread

• In the microwave, melt 12 tablespoons unsalted butter. When completely melted, set aside and let cool slightly.
• Toast ¾ cup blanched slivered almonds in a nonstick skillet over high heat or in the oven. When sufficiently browned, but not burned, remove from the heat, and cool. You can use almond slivers, which I recommend, but you can also do this with whole almonds and chop them when cool.
• Measure the ½ cup sun-dried raisins (or dried currants), ½ cup golden raisins, ¼ cup chopped dried apricots and 1 cup dried cranberries into a bowl.
• Cover the dried fruit with hot water, and let stand for 10 minutes.
• Drain the fruit in a colander, then return to its original bowl.
• Pour 2 tablespoons dark spiced rum over the fruit, and set aside.
• In another bowl, crack the 2 whole eggs. Separate the other two eggs, and add the 2 egg yolks, as well. (Save those egg whites for a scramble tomorrow morning or a meringue!)
• Use a fork and beat the eggs, then set aside.

Make the Bread Dough and Let Rise

• When the sponge has doubled in size, pour the melted butter, beaten eggs and 2 teaspoons pure vanilla extract into the sponge mixture. Stir together.
• Fold in the rum-soaked fruit with a rubber spatula, then set the sponge and fruit mixture aside.
• In the large bowl of a stand mixer, measure 4 cups all-purpose flour, ½ cup granulated sugar, 1 teaspoon kosher salt, 1 ½ teaspoons anise seeds, 1 teaspoon ground cardamom, 1 teaspoon ground cinnamon, 1 teaspoon orange zest and 1 ½ teaspoons lemon zest, as well as the toasted slivered almonds. Whisk until combined.
• Pour the sponge mixture over the flour mixture. Start the mixer fitted with a dough hook on a low speed, turning it up once the loose flour begins incorporating into the dough.
• When the dough comes together, allow the stand mixer to knead the dough for a few minutes before turning off the appliance and transferring the dough to a greased large bowl. (You can also knead the dough by hand if you would prefer or if you don't have a stand mixer.)
• Cover the bowl containing the dough with plastic wrap or a damp towel. Let the dough rise in a warm place until it has doubled in size. This should take around 45 minutes. (However, please note that the rise time will depend on how warm or cool your house is. The warmer your home, the faster the dough will rise.)
• Once the dough has doubled in size, punch the dough down and knead it lightly before cutting it in half and forming two loaves in whatever form you would like. (Round loaves are pretty straightforward and simple, but braided loafs, as pictured here, are beautiful, too!)
• Place the loaves side by side on a large parchment paper-lined baking sheet. Leave at least 4" between the two for the second rise.
• Cover the loaves with plastic wrap or with a damp kitchen towel, and let rise until doubled. This rise should take around 30 minutes, but remember, it is all dependent on the temperature of your house.

Bake the Bread

• When the loaves have doubled in size, preheat the oven to 350°F.
• While the oven preheats, make the egg wash with the remaining 1 egg yolk and 1 tablespoon heavy whipping cream. In a small bowl, beat the ingredients together with a fork.
• Brush the loaves generously with the egg wash, then sprinkle with 2 tablespoons raw sugar.
• Transfer the leaves to the oven. Bake for 45 minutes or until the loaves are a dark, glossy brown.
• Once cooked through, transfer the loaves to a cooling rack and allow them to cool completely before enjoying.

Notes

Adapted from this recipe from The New York Times.

Can I half this recipe? Yes, you should be able to half it, though I haven’t ever done it so I cannot confirm that it will 100% work.

Can I use different dried fruit or different ratios of it? Absolutely. So long as your dried fruit totals 2 ¼ cups. Make sure that they’re all around the same size, so if you’re using a dried fig or apricot, you should chop them up.

I don’t eat nuts. Can I leave them out? Yes, you can leave the nuts out if that’s not your jam. You can also use a different tree nut that you have on hand if you don’t like almonds.

Nutrition

Serving: 1gCalories: 390kcalCarbohydrates: 57gProtein: 8gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 7gCholesterol: 83mgSodium: 133mgFiber: 3gSugar: 23g

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