Italian Panettone Quick Version

Name: Italian Panettone Quick Version
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 6 oz (170 g) unsalted butter, softened, at room temperature, cut into small pieces; ¾ cup (150 g) granulated sugar; 4 (200 g) large eggs, at room temperature; 1½ tsp (7 ml) vanilla extract; 1 tbsp (6 g) orange zest, finely grated, finely grated from unwaxed orange; ½ tsp (3 g) lemon zest, finely grated, finely grated from unwaxed lemon; 1½ cup (190 g) all-purpose flour; 1½ tsp (7 g) baking powder; ¼ tsp (1½ g) fine sea salt; ¼ tsp (½ g) ground nutmeg; ¾ cup (120 g) candied orange peel, chopped, roughly chopped into ½-inch (1 cm) pieces; ½ cup (80 g) candied citron peel, chopped, roughly chopped into ½-inch (1 cm) pieces; ¾ cup (120 g) golden raisins; ¼ cup (60 ml) dark rum or warm water; ¾ cup (90 g) powdered sugar (optional); 2 tbsp (30 ml) whole milk (optional); ¼ cup (30 g) sliced almonds, toasted, toasted until fragrant, for topping (optional) (optional)

From the MyKitchenBank Kitchen

A streamlined take on Italy's iconic Christmas bread, this quick panettone skips the traditional multi-day fermentation while keeping the hallmark buttery crumb, warm spices, and jewel-like candied fruits. Ready in a single day, it's enriched with eggs and butter for tender moistness, with citrus zest and vanilla adding depth. Perfect for holiday gift-giving or special breakfasts, it stays moist for days.

Prep: 30 min
Cook: 50 min
Wait: 2 hr 30 min
Total: 3 hr 50 min
Makes: 1 loaf (8 slices)

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Ingredients

8 servings

6 oz (170 g) unsalted butter, softened, at room temperature, cut into small pieces
¾ cup (150 g) granulated sugar
4 (200 g) large eggs, at room temperature
1½ tsp (7 ml) vanilla extract
1 tbsp (6 g) orange zest, finely grated, finely grated from unwaxed orange
½ tsp (3 g) lemon zest, finely grated, finely grated from unwaxed lemon
1½ cup (190 g) all-purpose flour
1½ tsp (7 g) baking powder
¼ tsp (1.5 g) fine sea salt
¼ tsp (0.5 g) ground nutmeg
¾ cup (120 g) candied orange peel, chopped, roughly chopped into ½-inch (1 cm) pieces
½ cup (80 g) candied citron peel, chopped, roughly chopped into ½-inch (1 cm) pieces
¾ cup (120 g) golden raisins
¼ cup (60 ml) dark rum or warm water
¾ cup (90 g) powdered sugar (optional)
2 tbsp (30 ml) whole milk (optional)
¼ cup (30 g) sliced almonds, toasted, toasted until fragrant, for topping (optional) (optional)

Equipment (9)

7-inch (18 cm) round panettone mold or 6-inch (15 cm) deep cake pan
Parchment paper
Large mixing bowl
Medium bowl
Whisk
Electric mixer (stand or hand)
Wooden spoon or spatula
Instant-read thermometer
Wire rack

Steps

Before you start

Soften butter and bring eggs to room temperature (1 hour ahead)
Preheat oven to 350°F (175°C) 15 minutes before baking
Line a 7-inch (18 cm) round panettone mold or deep cake pan with parchment paper, leaving an overhang to lift the finished loaf

1
Soak the fruit
- In a small bowl, combine the chopped candied orange peel, candied citron peel, and golden raisins.
- Pour the warm rum or water over them, stir gently, and let sit for 30 minutes to plump and soften.
- (If using water, this helps them absorb flavor; rum adds deeper richness.)
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Ready when: Dried fruit plump and glistening
Tip: Don't skip this step—soaked fruit stays moist throughout baking, preventing a dry crumb.
2
Cream butter and sugar
- In a large bowl, using an electric mixer on medium speed, beat the softened butter and granulated sugar together for 3–4 minutes until pale, fluffy, and noticeably increased in volume.
- Scrape down the bowl halfway through.
- This incorporates air and creates a tender crumb.
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Ready when: Mixture is pale and fluffy, nearly doubled in volume
Tip: Use room-temperature butter; cold butter won't incorporate air properly and will take twice as long.
3
Incorporate eggs and zest
- Add the room-temperature eggs one at a time, beating on medium speed for 20–30 seconds after each addition until fully blended before adding the next.
- Pour in the vanilla extract, orange zest, and lemon zest, beating just until combined.
- The mixture should look smooth and emulsified.
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Ready when: Mixture is smooth, pale, and fully blended
Tip: Add eggs slowly; cold eggs can cause the batter to break or curdle. If it looks split, beat longer—it will come back together.
4
Mix dry ingredients
- In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground nutmeg until evenly distributed.
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Ready when: Dry ingredients are well mixed with no clumps
Tip: Whisk the dry goods even though there's baking powder—this ensures even rise throughout the loaf.
5
Fold in dry ingredients
- Add the dry ingredients to the wet mixture in two additions, folding gently with a spatula or wooden spoon until just combined after each addition.
- Do not overmix; a few streaks of flour are fine.
- Overmixing develops gluten and makes the crumb tough.
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Ready when: Dry ingredients are mostly incorporated with minimal streaks
Tip: Switch to folding (gentle motion) to avoid overworking the batter. A few lumps are better than a dense, tough loaf.
6
Add fruit and fold
- Drain the soaked fruit gently, reserving any remaining liquid (which you can drizzle on top before baking if desired for extra moisture).
- Fold the fruit gently into the batter along with any reserved liquid, using as few strokes as possible.
- Distribute the fruit evenly without breaking pieces.
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Ready when: Fruit is evenly scattered throughout the batter
Tip: Fold gently to avoid crushing the delicate candied fruit; you want distinct pieces in the finished loaf for visual appeal and texture.
7
Prepare the pan and transfer batter
- Pour the batter into your prepared 7-inch (18 cm) panettone mold or 6-inch (15 cm) deep cake pan lined with parchment.
- Smooth the top gently with a spatula, but don't press down hard.
- The batter should reach about three-quarters of the way up the sides.
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Ready when: Batter fills pan to about three-quarters full, top is level
Tip: Use parchment overhang so you can easily lift the finished loaf out without breaking it. Don't grease—parchment prevents sticking better and is easier to remove.
8
Bake the panettoneOven 350°F / 175°C
- Place the pan in the preheated 350°F (175°C) oven on the middle rack.
- Bake for 45–50 minutes until a skewer or instant-read thermometer inserted into the center reads 200–205°F (93–96°C) and the top is deep golden brown but not blackened.
- The loaf should spring back when gently pressed and smell richly buttery and citrusy.
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Ready when: Internal temperature 200–205°F (93–96°C), top is deep golden, skewer comes out clean or with a few moist crumbs
Tip: Don't open the oven door in the first 40 minutes. If the top browns too quickly, loosely tent with foil in the last 10 minutes to prevent burning.
9
Cool in pan and turn out
- Remove the panettone from the oven and let it cool in the pan for 10 minutes.
- Then carefully lift it out using the parchment overhang, unwrap, and place on a wire rack to cool completely, at least 1 hour, before slicing.
- This allows the crumb to set and become easier to slice cleanly.
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Ready when: Loaf is cool to the touch, no longer steaming
Tip: Resist slicing while warm—the crumb needs time to firm up or it will crumble. If you slice too soon, the structure hasn't set.
10
Make the glaze (optional)
- If desired, whisk together the powdered sugar and whole milk in a small bowl until smooth and pourable.
- Drizzle over the cooled panettone, letting it run down the sides for a light coating.
- Top with toasted sliced almonds while the glaze is still wet, if using.
- Let the glaze set for 15 minutes before serving.
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Ready when: Glaze is opaque and slightly firm to the touch
Tip: The glaze is optional—the panettone is delicious plain. If glazing, keep it thin; a heavy glaze masks the tender crumb.

Good to know

Tips

This quick version uses baking powder instead of yeast and skips long fermentation, cutting the total time from 3 days to 4 hours while preserving the buttery, tender crumb and jewel-toned fruit character.
For a more traditional look and taste, you can add 1 tablespoon of honey to the fruit-soaking liquid; it mimics the glossy richness of naturally fermented panettone.
If your candied fruits are very thick or chunky, chop them slightly smaller (about ½ inch or 1 cm) so they distribute evenly and don't sink to the bottom.
This loaf is excellent toasted and buttered for breakfast or served as an after-dinner sweet. It pairs beautifully with espresso, hot chocolate, or sweet wine like moscato d'asti.

Storage & reheating

Store at room temperature in an airtight container for up to 4 days. The loaf continues to mellow and become even moister. For longer storage, wrap tightly in plastic and freeze for up to 3 months; thaw at room temperature 2–3 hours before serving. You can also slice and freeze individual portions to reheat gently in a 300°F (150°C) oven for 8–10 minutes.

Substitutions

candied orange peel, chopped → Candied ginger, chopped finely. Use the same amount. Ginger adds warmth and spice instead of citrus brightness; reduce the orange zest to 1 tsp to avoid overwhelming citrus flavor.
candied citron peel, chopped → Candied lemon peel or mixed peel. Use the same amount. Lemon peel brings sharper citrus; mixed peel (if available) is closest to traditional panettone.
golden raisins → Dried currants or chopped dried apricots. Use the same amount. Currants are smaller and absorb liquid differently (soak 45 minutes instead); apricots add tartness and chewy texture.
dark rum or warm water → Orange juice, brandy, or additional warm water. Use the same amount. Orange juice brightens the citrus notes; brandy mimics traditional soaking; water is alcohol-free and equally effective.