Stained-Glass Sweet Bread from Goldy’s Kitchen Cookbook

Today’s recipe for Stained-Glass Sweet Bread from Goldy’s Kitchen Cookbook by Diane Mott Davidson is delectable and perfectly sweet. Put it on your table this holiday season!

Diane Mott Davidson is the author of seventeen bestselling mysteries featuring caterer/sleuth Goldy Schulz, a woman who “took the lemon that life had given her and made not just lemonade but Lemon Chicken, Lemon Bars, Lemon Cookies and Lemon Meringue Pie.” Each Goldy novel includes recipes for scrumptious dishes from the adored character’s kitchen. Now, Davidson has collected these treasured recipes and some brand-new dishes in one volume for the first time. Full of irresistible food, Goldy’s Kitchen Cookbook is a must-have book for Davidson fans, food lovers, and cooks everywhere. Purchase your copy from your favorite retailer.

Stained-Glass Sweet Bread

(makes 2 loaves)

9780062194046This is our family’s favorite sweet bread. How it came about was a happy accident. Jim, tired of hunting for peanuts through all the packages of dried fruits on our pantry shelf, vowed he was going to throw them all out. Horrors! I promised to put something together that would use them. This recipe was the result. Now I end up having to quadruple the recipe, just so I have enough of the bread for the holidays.

  • 1½ cups dried tart cherries
  • ½ cup chopped dried pineapple
  • 4 cups spring water
  • 4 tablespoons (½ stick) unsalted butter, at room temperature
  • 1½ cups sugar
  • 2 large eggs
  • 4 cups all-purpose flour (high altitude: add 2 tablespoons)
  • 4 teaspoons baking powder (high altitude: 1 tablespoon)
  • ½ teaspoon baking soda
  • 2 teaspoons salt
  • 1½ cups orange juice

1. Place the cherries and chopped pineapple in a large bowl. Bring the spring water to a boil and pour it over the fruit. Let stand 15 minutes, then drain (discard the water). Pat the fruit dry with paper towels. Set aside.
2. Butter and flour two 8½ x 4½-inch loaf pans.
3. In a bowl, with an electric mixer, cream the butter with the sugar until well blended. (The mixture will look like wet sand.) Add the eggs and beat well. Sift the dry ingredients together twice. Alternating with the orange juice, add the flour mixture to the creamed mixture, beginning and ending with the flour mixture. Stir in the fruits, blending well. Divide the batter evenly between the pans. Allow to stand for 20 minutes. Meanwhile, preheat the oven to 350˚F.
4. Bake the breads for 45 to 55 minutes, or until toothpicks inserted in the loaves come out clean. Cool in the pans for 10 minutes, then transfer to racks to cool completely.

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