Panettone Quick Bread

quick bread
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 16 servings
  • Prep: 15 mins
  • Cook: 25 mins

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

Nutritional Info *per serving

  • Calories 300
  • Glycemic Load 11
  • Fat 10g
  • Saturated Fat 5g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 3g
  • Cholesterol 50mg
  • Sodium 200mg
  • Potassium 90mg
  • Carbohydrate 49g
  • Fiber 1g
  • Sugars 31g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 2%
  • Calcium 6%
  • Iron 8%