Panettone Quick Bread

Kitchen Tested
  • Yield 16 servings
  • Prep 15 mins
  • Cook 25 mins

An easier version of an Italian favorite bread.

quick bread
Mark Boughton Photography / styling by Teresa Blackburn

Panettone (pan-uh-TOH-nee) is a sweet bread with roots in Milan, Italy. Traditionally baked as a cupola-shaped loaf, it's served with hot beverages or a sweet wine or liqueur. We've simplified matters considerably for an American panettone. Keeping the traditional yellow raisins, pine nuts and anise, we've created a buttery quick bread with an optional anise glaze. Richer and less fluffy in texture than the traditional, this loaf is made in no time at all. If you can't find anise extract, double or triple the amount of anise seeds called for.


cooking spray
1 egg
2 egg yolks
1 cup granulated sugar
1/2 cup butter (1 stick), melted and cooled to room temperature
1 teaspoon anise extract
3 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% reduced-fat milk
1/2 cup pine nuts, lightly toasted
1/2 cup golden raisins
2 teaspoons finely grated lemon rind
1 teaspoon anise seeds
2 to 3 tablespoons lemon juice, water or anisette liqueur
2 cups powdered sugar, sifted
1 teaspoon anise extract


  1. Preheat oven to 350F. Coat two 9 x 5-inch loaf pans with cooking spray.
  2. To prepare bread, combine egg, yolks and granulated sugar in a large mixing bowl. Beat with a mixer at medium speed until thick and pale yellow. Beat in melted butter and anise extract.
  3. Sift together flour, baking powder and salt. Using a wooden spoon, stir half the flour mixture into butter mixture. Stir in half the milk, then the remaining flour, then the remaining milk. Stir in pine nuts, raisins, lemon rind and anise seeds. Use as a few strokes as possible to blend ingredients.
  4. Divide batter evenly between pans. Bake 25 to 30 minutes, until golden brown and fragrant. Cool in pans on a wire rack about 10 minutes. Remove from pans and place on rack to cool completely.
  5. To prepare glaze, gradually stir lemon juice into powdered sugar, mixing until smooth. Add anise extract. When panettones are cool, pour or spoon glaze over tops, allowing it to drip down the sides.

Recipe by Crescent Dragonwagon.



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