This panettone without yeast is a quick bread-style version of the classic Italian holiday loaf. Using baking powder instead of yeast, it delivers the same tender crumb, candied fruit, and citrus aroma in a fraction of the time—no proofing, no waiting, just mix and bake. It’s a reliable recipe for when you want that festive flavor without the long fermentation.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (115 g) unsalted butter, softened
- 3 large eggs, at room temperature
- 1/2 cup (120 ml) whole milk, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest (from about 1 orange)
- 1 teaspoon lemon zest (from about 1 lemon)
- 1/2 cup (85 g) candied orange peel, chopped
- 1/2 cup (85 g) golden raisins
- 1/4 cup (30 g) sliced almonds (optional, for top)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 6-cup (1.5-liter) panettone mold or a deep round cake pan (about 8 inches / 20 cm in diameter) and line the bottom with parchment paper.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 1 minute. Add the eggs one at a time, beating well after each addition. Mix in the milk, vanilla, orange zest, and lemon zest until combined.
- Add the dry ingredients to the wet mixture and stir with a spatula just until no streaks of flour remain. Do not overmix—the batter should be thick but scoopable.
- Fold in the candied orange peel and golden raisins until evenly distributed.
- Scrape the batter into the prepared mold and smooth the top. Sprinkle with sliced almonds if using.
- Bake for 50–60 minutes, until a toothpick inserted into the center comes out clean and the top is deep golden brown. If the top browns too quickly, loosely cover with foil after 30 minutes.
- Let the panettone cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely before slicing.
Tips
- Room-temperature ingredients: Cold butter, eggs, or milk can make the batter lumpy and affect the rise. Take them out of the fridge 30 minutes before starting.
- Don’t overmix: Stir just until the flour disappears. Overmixing develops gluten, which can make the bread dense and tough instead of light.
- Substitute the fruit: No candied orange peel? Use equal amounts of dried cranberries, chopped dried apricots, or chocolate chips. If using dried fruit that’s very dry, soak it in warm water or orange juice for 10 minutes, then pat dry before folding in.
- Check for doneness: Ovens vary; start checking at 50 minutes. The toothpick should come out with only a few moist crumbs, not wet batter.
Serving Suggestions
Serve this panettone sliced thickly with a cup of espresso or a glass of sweet wine like Moscato d’Asti. It’s also lovely toasted and spread with butter or mascarpone. For a dessert, layer slices with vanilla custard and fresh berries for a quick trifle.
Variations
- Chocolate chip: Replace the candied fruit and raisins with 1 cup (175 g) semisweet chocolate chips.
- Almond: Add 1/2 teaspoon almond extract along with the vanilla, and fold in 1/2 cup (60 g) chopped toasted almonds.
- Citrus glaze: Whisk 1 cup (120 g) powdered sugar with 2 tablespoons fresh orange juice and drizzle over the cooled loaf.
- Gluten-free: Use a 1:1 gluten-free all-purpose flour blend; the texture will be slightly more crumbly.
Storage and Reheating
Store the panettone in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. To keep it longer, wrap tightly and freeze for up to 2 months; thaw overnight in the refrigerator. To reheat, place slices in a toaster or under a broiler for 1–2 minutes until warm and crisp on the edges.
Frequently Asked Questions
Can I use self-rising flour instead of all-purpose flour and baking powder? Yes, substitute the all-purpose flour and baking powder with 2 cups (250 g) self-rising flour, and omit the salt. The texture will be similar.
Why did my panettone sink in the middle? This usually happens if the batter is overmixed or the oven door is opened too early. Mix gently and wait until at least 30 minutes of baking before checking.
Can I make this without a panettone mold? Absolutely. Use a deep round cake pan (8 inches / 20 cm) or even a loaf pan (9×5 inches / 23×13 cm). Adjust baking time: a loaf pan may need 5–10 minutes longer.
Is this truly yeast-free? Yes, it uses baking powder as the leavening agent, so it’s safe for those avoiding yeast. The texture is more like a dense quick bread than a traditional airy panettone.
Can I add more fruit? You can increase the total fruit to 1 cup (170 g), but don’t exceed that or the batter may become too heavy and not rise properly.
How do I know it’s fully baked? Use a toothpick inserted into the center; it should come out clean, and the internal temperature should read about 200°F (93°C) on an instant-read thermometer.
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