Sweet Italian Holiday Bread Recipe
This is authentic ciambellotto, a sweet loaf my great-grandmother used to bake in Italy. I still use her traditional recipe—the only update I made was for modern appliances.—Denise Perrin, Vancouver, Washington
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 20
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 3 eggs
- 1/2 cup olive oil
- 1 cup sugar
- 4 cups all-purpose flour
- 1 egg yolk
- 3 teaspoons baking powder
- 1/2 cup 2% milk
- 2 tablespoons grated orange peel
- 1 tablespoon coarse sugar
- Carbohydrate 21.7824750224522 g
- Cholesterol 12.4489999990059 mg
- Fat 2.25049000181044 g
- Fiber 0.738600015069827 g
- Protein 4.2382100023278 g
- Saturated Fat 0.57475550015038 g
- Serving Size 1 1 serving (72g)
- Sodium 3159.97900839915 mg
- Sugar 21.0438750073823 g
- Trans Fat 0.148107500137333 g
- Calories 126 calories
Directions Preheat oven to 350degrees. In a large bowl, whisk flour, sugar, orange peel and baking powder. In another bowl, whisk eggs, milk and oil until blended. Add to flour mixture; stir just until moistened. Shape into a 6-in. round loaf on a greased baking sheet. Brush top with egg yolk; sprinkle with coarse sugar. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cover top loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove from pan to a wire rack; serve warm. Yield: 1 loaf (20 slices). Originally published as Sweet Italian Holiday Bread in Taste of Home Christmas Annual Annual 2014 Print Add to Recipe Box Email a Friend
