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Panettone II

Panettone II

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Sandra Chan

This is an Italian Christmas bread. This recipe is only suitable for the bread machine. I have tried it many times successfully, you will love it.

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 406 mg
  • 16%

Based on a 2,000 calorie diet


  1. Place all of the ingredients except for the mixed fruit into the pan of your bread machine in order directed by manufacturer. Select Sweet or Basic/White bread cycle, and use the Medium or Light crust color. Do not use the delay cycles. Add the fruit 5 to 10 minutes before the last kneading cycle ends, or when the raisin or nut signal starts.
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This my second year making this recipe. My old fashioned Italian parents loved it. It just needs a little tweeking. At my mothers suggestion, I substituted a product called "vanillina" powder for the vanilla extract. This is available in small packets and you will need 3 or 4 of them. This will produce the missing "aroma" that was mentioned in a previous review. It does rise too high in the machine so I always pull off a lump after the second rise ( a bit smaller than a tennis ball) and discard it or bake it in the oven as a small bun. I used dried (or candied) mixed peel as the fruit along with some golden raisins. This is what you often find in store bought panettone


Terrific recipe! I added 1/4 tsp each of lemon extract and almond extract. I used golden and brown raisins and candied lemon peel.


This recipe came out great! I substituted fiori di sicilia (1/2 tsp.) for part of the vanilla for a more authentic flavor. This sure beats paying $10 for every loaf.