Holidays & Special Occasions
Chilean Christmas Fruit Bread
Ingredients
- - 3 cups (375 g) all-purpose flour
- - 1 cup (200 g) brown sugar
- - 115 g (1/2 cup) butter, softened
- - 3 large eggs
- - 1 cup (250 ml) milk
- - 1 tbsp baking powder
- - 1 tsp mixed spice or a blend of cinnamon, cloves and nutmeg
- - 1 cup (150 g) mixed dried and candied fruit (raisins, candied orange peel, glacé cherries)
- - 1/2 cup (60 g) chopped walnuts
- - 2 tbsp rum or brandy, plus extra for soaking fruit (optional)
Method
- If time allows, soak the dried fruit in the rum or brandy for a few hours or overnight.
- Preheat the oven to 170°C (340°F) and grease and line the tin.
- Cream the butter and sugar together until light and fluffy.
- Beat in the eggs one at a time, then mix in the milk.
- Sift in the flour, baking powder and spice, folding gently until just combined.
- Fold in the soaked fruit and walnuts.
- Pour the batter into the prepared tin and bake for 55-65 minutes, until a skewer inserted in the center comes out clean.
- Let cool in the tin for 15 minutes before turning out onto a rack. Wrap and rest for at least a day before slicing for the best flavor.
Introduction: Pan de Pascua is Chile's answer to fruitcake, a spiced, candied-fruit-studded bread eaten throughout December, with roots in German immigrant baking traditions and now a fixture of Chilean Christmas tables alongside cola de mono.
Cultural Background: Pan de Pascua is Chile's answer to fruitcake, a spiced, candied-fruit-studded bread eaten throughout December, with roots in German immigrant baking traditions and now a fixture of Chilean Christmas tables alongside cola de mono.
Tips: Letting the baked bread rest, wrapped, for a day or two before slicing allows the flavors and moisture to settle.
Variations: Some versions add candied ginger or a splash of orange liqueur; a lighter version omits the alcohol soak entirely. Vegetarian as written; a vegan version would require substituting eggs, butter and milk.
Holidays & Special Occasions
Storage: Wrap tightly in plastic wrap and store at room temperature for up to 1 week, or refrigerate for up to 3 weeks.
Reheating: Best served at room temperature or lightly warmed; toast individual slices for 1-2 minutes if desired. Nutrition (approx., per serving) Approx. 340 kcal, 6g protein, 48g carbohydrate, 13g fat, 2g fiber per serving.
FAQs
Q: Is pan de pascua the same as panettone?
A: It's a distinct Chilean tradition with its own texture and spice profile, though both share roots in European immigrant Christmas baking.
Q: What is cola de mono?
A: A traditional Chilean Christmas drink made with coffee, milk, aguardiente and spices, classically served alongside pan de pascua.