Place the raisins, candied cherries, and mixed candied fruit in a bowl. If the raisins seem especially dry, soak them in warm water for approximately 10 minutes, then drain and pat them completely dry.

In a separate small bowl, combine the warm milk, a teaspoon of the measured sugar, and the active dry yeast. Stir gently and let the mixture stand for approximately 5–10 minutes, until foamy.

The milk should be warm rather than hot. Excessive heat can damage the yeast and prevent the bread from rising properly.

Step 2: Mix the Dough

In a large mixing bowl, combine the flour, remaining sugar, salt, cinnamon, and nutmeg.

Add the eggs, softened butter, vanilla extract, orange zest, and activated yeast mixture.

Mix until a shaggy dough forms. If using a stand mixer, knead with a dough hook on low speed before increasing to medium-low speed. If mixing by hand, bring the ingredients together with a wooden spoon before transferring the dough to a lightly floured surface.

The dough should be soft and slightly tacky. Add extra flour a tablespoon at a time only if the dough is excessively sticky.

Step 3: Knead Until Smooth

Knead the dough for approximately 8–10 minutes by hand, or 5–7 minutes in a stand mixer.

As you knead, the dough should gradually become smoother, more elastic, and easier to handle.

Proper kneading helps develop the gluten structure that gives homemade Christmas fruit bread its soft, tender texture.

Avoid adding too much flour. A dough that is slightly tacky generally produces a softer loaf than a dry, stiff dough.

Step 4: Add the Fruit and Nuts

Flatten the dough gently and distribute the prepared raisins, candied cherries, mixed candied fruit, and chopped pecans or walnuts over the surface.

Fold the dough over the filling and knead gently until the fruit and nuts are evenly distributed.

Some pieces may fall out while mixing; simply press them back into the dough.

Try not to crush the fruit or overwork the dough at this stage.

Step 5: Let the Dough Rise

Place the dough in a lightly greased bowl and turn it once so the surface is lightly coated.

Cover the bowl with a clean kitchen towel or plastic wrap.

Let the dough rise in a warm, draft-free place for approximately 1–1½ hours, or until it has roughly doubled in size.

The exact rising time depends on the temperature of your kitchen. A cooler room may require more time.

Step 6: Shape the Loaf

Gently press down on the risen dough to release excess air.

Turn it onto a lightly floured surface and shape it into a loaf.

Place the dough into a greased 9×5-inch loaf pan, seam-side down.

If you prefer a more rustic appearance, you can shape the dough into a rounded oval and bake it on a parchment-lined baking sheet instead.

Step 7: Allow the Second Rise

Cover the shaped loaf loosely and let it rise for another 30–45 minutes, or until noticeably puffy.

Meanwhile, preheat the oven to 350°F (175°C).

Avoid allowing the dough to rise too much, as an overproofed loaf may collapse or develop a weaker structure during baking.

Step 8: Brush with Egg Wash

Whisk the egg and milk together in a small bowl.

Gently brush the mixture over the top of the loaf. This helps create a shiny, golden-brown crust.

If desired, arrange a few extra pieces of candied fruit or chopped nuts on top, pressing them lightly into the surface so they adhere.

Step 9: Bake the Christmas Fruit Bread

Bake for approximately 35–45 minutes, depending on the shape of the loaf and your oven.

The bread should develop a golden-brown crust and feel set when gently tapped.

If the top begins browning too quickly, cover it loosely with aluminum foil during the final portion of baking.

For a reliable doneness check, the center of the loaf should reach approximately 190°F (88°C) on an instant-read thermometer.

Step 10: Cool the Bread

Remove the loaf from the oven and let it rest in the pan for approximately 10 minutes.

Carefully transfer it to a wire rack and allow it to cool completely before slicing.

Cooling helps the crumb finish setting and prevents the slices from becoming gummy or compressed.

Step 11: Add the Optional Glaze

If you want a sweeter, bakery-style finish, whisk the powdered sugar, milk or orange juice, and vanilla extract together until smooth.

Drizzle the glaze over the completely cooled loaf.

Allow the glaze to set before slicing or wrapping the bread.

For a simpler presentation, skip the glaze and serve the bread plain or with a light dusting of powdered sugar.