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Mulled Wine Fruit Bread with Candied Citrus Recipe

Mulled Wine Fruit Bread with Candied Citrus Recipe

Learn how to make this homemade mulled wine fruit bread with glistening candied citrus - the best festive baking recipe for holiday gatherings! The overnight fruit soaking creates incredibly moist results, while the candied citrus adds a professional finishing touch to this easy yet impressive seasonal treat.
Difficulty:
Advanced
Prep Time:
40 mins (plus overnight soaking)
Cook Time:
65 mins
Serves:
1 loaf (12 slices)
An overhead shot of the deep mahogany-colored loaf with a caramelized, slightly cracked top adorned with jewel-toned candied orange and lemon peels shimmering under soft winter light. The cross-section reveals a moist, dense crumb studded with plump wine-soaked fruits that contrast beautifully against the bread's rich burgundy hue. The loaf rests on a rustic wooden board with scattered star anise, cinnamon sticks, and cloves around it, while a glass of mulled wine sits nearby, creating a cozy holiday scene. Steam rises gently from the freshly cut slice, emphasizing the bread's warmth and inviting aroma of spices and citrus.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the fruit soaking:</li><li class="ingredients-single-item">300ml mulled wine (store-bought or homemade)</li><li class="ingredients-single-item">150g mixed dried fruits (raisins, sultanas, currants, cranberries)</li><li class="ingredients-single-item">75g dried apricots, chopped</li><li class="ingredients-single-item">Zest of 1 orange</li><li class="ingredients-single-item">Zest of 1 lemon</li><li class="ingredients-single-item">2 tbsp honey</li><li class="ingredients-single-item">For the bread dough:</li><li class="ingredients-single-item">450g strong bread flour</li><li class="ingredients-single-item">7g instant yeast</li><li class="ingredients-single-item">75g soft brown sugar</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">1/2 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp ground cloves</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">60g unsalted butter, melted</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">60-100ml lukewarm milk, as needed</li><li class="ingredients-single-item">For the candied citrus:</li><li class="ingredients-single-item">1 orange</li><li class="ingredients-single-item">1 lemon</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">200ml water</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">3 tbsp apricot jam</li><li class="ingredients-single-item">1 tbsp water</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">2 loaf tins (23cm x 13cm/9" x 5")</li><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Large saucepan</li><li class="equipment-single-item">Wire rack</li><li class="equipment-single-item">Digital kitchen thermometer</li><li class="equipment-single-item">Sharp knife or vegetable peeler</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin the night before baking by heating the mulled wine in a saucepan until just simmering (not boiling). Pour it over all the dried fruits in a large bowl, add the orange and lemon zest, and stir in the honey. Cover with cling film and leave to soak overnight at room temperature. The fruits will absorb the wine's flavors and plump up beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the candied citrus, use a sharp knife or vegetable peeler to remove the peel from the orange and lemon in long strips, avoiding the bitter white pith as much as possible. Cut the peel into thin julienne strips. Blanch the strips in boiling water for 2 minutes, then drain. Repeat this process two more times with fresh water each time – this removes bitterness.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a saucepan, combine the sugar and water, stirring over medium heat until the sugar dissolves. Add the blanched citrus strips and simmer gently for 30-35 minutes until the peels become translucent and the syrup thickens. Using a slotted spoon, transfer the candied peels to a wire rack placed over baking paper to catch drips. Separate the pieces to prevent sticking and leave to dry for at least 1 hour.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>When ready to make the bread, grease and line the loaf tin with parchment paper. In a large mixing bowl or the bowl of a stand mixer, combine the flour, yeast, brown sugar, spices, and salt. Creating a well in the center, add the melted butter and eggs. Mix thoroughly, gradually adding just enough lukewarm milk to form a soft, slightly sticky dough. The moisture content from the soaked fruits will affect how much milk you need.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Knead the dough by hand for 8-10 minutes or with a stand mixer for 5-6 minutes until smooth and elastic. The dough should be tacky but not overly sticky – it will be heavier than regular bread dough due to the enrichment. Drain the soaked fruits, reserving any excess liquid for the glaze, and gently fold the fruits into the dough until evenly distributed.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place the dough in an oiled bowl, cover with a damp cloth or plastic wrap, and leave in a warm place to rise for about 1.5-2 hours, or until nearly doubled in size. The high sugar and fruit content will slow the rise, so be patient. Preheat your oven to 180°C (160°C fan/350°F) during the final 20 minutes of proving.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once risen, gently punch down the dough and shape it into a loaf. Place it into the prepared tin, cover loosely, and allow to proof again for about 45 minutes, or until the dough has risen to just below the top of the tin. The dough should spring back slowly when lightly pressed with a finger.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 40-45 minutes, then reduce the temperature to 160°C (140°C fan/320°F) and bake for another 20-25 minutes. If the top browns too quickly, cover loosely with foil. The bread is done when a skewer inserted into the center comes out clean and the internal temperature reaches 90°C (195°F). The loaf should sound hollow when tapped on the bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the bread is still hot, prepare the glaze by warming the apricot jam with water (and 1 tablespoon of the reserved fruit soaking liquid if available) in a small saucepan until melted. Strain if lumpy. Brush the hot glaze over the warm bread, then arrange the candied citrus peel decoratively on top, pressing gently to adhere.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the bread to cool in the tin for 15 minutes before transferring to a wire rack to cool completely. This bread improves with time as the flavors develop – if you can resist, wrap it in parchment paper and a tea towel, and leave for 24 hours before slicing. Store in an airtight container for up to 5 days, or freeze well-wrapped for up to 3 months.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Mulled Wine Fruit Bread with Candied Citrus Recipe?

This festive bread requires mulled wine, mixed dried fruits, apricots, citrus zest, honey, bread flour, yeast, brown sugar, spices (cinnamon, nutmeg, cloves), butter, eggs, milk, fresh oranges and lemons for candied peel, and apricot jam for the glaze.

How to cook Mulled Wine Fruit Bread with Candied Citrus Recipe at home?

Learn how to cook Mulled Wine Fruit Bread with Candied Citrus by soaking dried fruits in mulled wine overnight, preparing homemade candied citrus peel, making an enriched spiced dough, and baking at 180°C for 40-45 minutes before reducing to 160°C for another 20-25 minutes until the internal temperature reaches 90°C.

Can I use store-bought candied peel instead of making my own for this festive fruit bread?

Yes, you can substitute store-bought candied peel to save time, though homemade offers fresher flavour and texture. If using pre-made peel, select high-quality versions without artificial colours and arrange decoratively on top after glazing the bread for an equally impressive finish.

How long does this mulled wine bread stay fresh, and can it be frozen?

This spiced fruit bread actually improves with flavour over 24 hours and stays fresh for up to 5 days when stored in an airtight container. It freezes exceptionally well for up to 3 months - simply wrap tightly in parchment paper followed by foil or freezer bags.

What can I substitute for mulled wine if making this bread alcohol-free?

For an alcohol-free version, use grape juice infused with mulling spices (cinnamon sticks, star anise, cloves, orange peel) heated gently for 15-20 minutes. Add 1 tablespoon of balsamic vinegar for complexity and depth similar to wine without the alcohol content.

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Using a slotted spoon, transfer the candied peels to a wire rack placed over baking paper to catch drips. Separate the pieces to prevent sticking and leave to dry for at least 1 hour." }, { "@type": "HowToStep", "name": "Make Dough", "text": "When ready to make the bread, grease and line the loaf tin with parchment paper. In a large mixing bowl or the bowl of a stand mixer, combine the flour, yeast, brown sugar, spices, and salt. Creating a well in the center, add the melted butter and eggs. Mix thoroughly, gradually adding just enough lukewarm milk to form a soft, slightly sticky dough. The moisture content from the soaked fruits will affect how much milk you need." }, { "@type": "HowToStep", "name": "Knead Dough", "text": "Knead the dough by hand for 8-10 minutes or with a stand mixer for 5-6 minutes until smooth and elastic. The dough should be tacky but not overly sticky – it will be heavier than regular bread dough due to the enrichment. Drain the soaked fruits, reserving any excess liquid for the glaze, and gently fold the fruits into the dough until evenly distributed." }, { "@type": "HowToStep", "name": "First Rise", "text": "Place the dough in an oiled bowl, cover with a damp cloth or plastic wrap, and leave in a warm place to rise for about 1.5-2 hours, or until nearly doubled in size. The high sugar and fruit content will slow the rise, so be patient. Preheat your oven to 180°C (160°C fan/350°F) during the final 20 minutes of proving." }, { "@type": "HowToStep", "name": "Second Rise", "text": "Once risen, gently punch down the dough and shape it into a loaf. Place it into the prepared tin, cover loosely, and allow to proof again for about 45 minutes, or until the dough has risen to just below the top of the tin. 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Worth the effort!", "name": "New Holiday Tradition", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-04-05", "reviewBody": "I made this as gifts for neighbors and everyone requested the recipe! The mulled wine gives it such a unique flavor compared to traditional fruit breads. The candied citrus makes it look like it came from a bakery!", "name": "Impressive Homemade Gift", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Moretti", "datePublished": "2024-04-10", "reviewBody": "Definitely worth soaking the fruit overnight! Our house smelled divine while this was baking. The texture is perfect - not too dry like fruitcake can sometimes be. Will be making this every holiday season from now on!", "name": "Better Than Traditional Fruitcake", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amara Okafor", "datePublished": "2024-04-15", "reviewBody": "The leftover slices made the most excellent French toast the next day! I loved how the candied citrus added just the right amount of sweetness. The detailed instructions made it easy to follow despite being an intermediate recipe.", "name": "Versatile Holiday Treat", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Magnus Lindberg", "datePublished": "2024-04-18", "reviewBody": "Freezes beautifully for later enjoyment! I made several loaves in December and defrosted one for a family gathering in February. Everyone was amazed at the rich flavor and moist texture. The candied citrus stayed perfect too!", "name": "Perfect Make-Ahead Recipe", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/mulled-wine-fruit-bread-with-candied-citrus-recipe" }
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