A Sweet Story to Start
Hello, my dear. Come sit. Let’s talk about holiday bread. This one is special. It is full of chocolate and bright orange bits.
I think of my friend Maria when I make it. She gave me this recipe years ago. We would share a slice with strong coffee. I still laugh at how we always fought over the corner piece.
Why This Bread Feels Like a Hug
This is not just food. It is a tradition. The long rising time makes it light and fluffy. That matters. Good things take patience.
Mixing the chocolate and orange is magic. The sweet and the citrus sing together. Doesn’t that smell amazing? It fills your whole kitchen with joy. That is the second reason this matters. Food should make your heart happy.
A Little Kitchen Magic Trick
Let me tell you a secret. The corn syrup is the trick. It keeps the bread soft for days. Fun fact: real Italian panettone often uses honey or sugar for the same job!
My first time, I forgot to check the milk temperature. The yeast was sleepy! Now I always use my thermometer. It makes all the difference for a good rise.
Shaping Your Sweet Masterpiece
Do not worry about the shaping steps. It sounds fancy, but it is fun. You fold the edges in to make a square. Then you flip it and roll it into a ball.
Your hands are the best tools here. You are tucking all that flavor into a neat package. It is very satisfying. What is your favorite part of baking? Is it the mixing, the shaping, or the eating?
The Best Part: Sharing
Waiting for it to cool is hard. But it is worth it. The flavors settle and become friends. Then you slice it. You see all the chocolate chips and orange sparkles inside.
This bread is made for sharing. Wrap a loaf for a neighbor. Bring it to your family table. It starts conversations. Tell me, what food always says “holidays” to you? Is it a cookie, a pie, or a special bread?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Warm milk | ¾ cup | 110 degrees F |
| Large eggs plus large yolks | 2 eggs + 2 yolks | Divided use (1 egg reserved for glaze) |
| Light corn syrup | 3 tablespoons | |
| Vanilla extract | 1 teaspoon | |
| Almond extract | ½ teaspoon | |
| All-purpose flour | 2 ¾ cups (13 ¾ oz / 390g) | |
| Instant or rapid-rise yeast | 2 ¼ teaspoons | |
| Salt | 1 teaspoon | |
| Unsalted butter | 8 tablespoons | Cut into 8 pieces, softened |
| Mini chocolate chips | 1 cup (6 oz / 170g) | |
| Finely chopped candied orange peel | 3 oz (85g) |
My Holiday Chocolate Chip Bread
Hello, my dear. Come sit. The oven is warm. I want to tell you about my favorite holiday bread. It is like a hug from the kitchen. It is soft, sweet, and full of little chocolate treasures. I add candied orange peel, just like my Nonna did. Doesn’t that smell amazing? It makes the whole house feel like a celebration. I still laugh at the year my cat tried to steal a piece. Let’s make some together.
Step 1
First, we wake up the yeast. Whisk the warm milk, one egg, yolks, corn syrup, and extracts. It will look like a sunny, sweet soup. In your mixer bowl, mix the flour, yeast, and salt. Now, with the mixer on, slowly pour in your milk mixture. Let it knead until it becomes a shaggy ball. (A hard-learned tip: if your milk is too hot, it will hurt the yeast. Just warm to your finger, like bathwater.)
Step 2
Now for the magic. With the mixer running, add the soft butter, one piece at a time. Be patient. It will look messy, then wonderful. Turn the speed up and let it knead for ten minutes. The dough will become smooth and pull from the sides. Finally, mix in the chocolate chips and orange peel. Do you think the orange peel is a good idea? Share below!
Step 3
Turn the dough onto a floured counter. Give it a few gentle kneads by hand. Feel how soft it is? Form it into a tight, neat ball. Place it in a greased bowl. Cover it with plastic wrap. Let it take a long nap. It needs to double in size. This takes about two hours. I use this time to wrap presents.
Step 4
Grease an 8-inch cake pan. Pat the dough into a big disk. Fold the edges to the center to make a rough square. Flip it over. Now, cup it with your hands. Move in small circles to form a perfect, taut ball. Place it in the pan, seam-side down. Cover it again. Let it rise once more until it peeks over the pan’s edge. This is the exciting part!
Step 5
Heat your oven. Beat the last egg and brush it over the dough. This gives it a beautiful golden shine. Bake it until it’s just starting to brown. Then, carefully rotate the pan. Tent it with foil so the top doesn’t get too dark. Bake it until a thermometer reads 190 degrees in the center. Your kitchen will smell like heaven.
Step 6
The hardest step! Let it cool in the pan for 15 minutes. Then, turn it out onto a wire rack. Let it cool completely. This takes about three hours. I know it’s tempting to cut it warm. But waiting makes the texture perfect. Slice it thick for breakfast. It is worth the wait.
Cook Time: About 1 hour
Total Time: 7–8 hours (includes rising & cooling)
Yield: 1 large loaf
Category: Baking, Holiday
Three Fun Twists to Try
This recipe is like a good friend. It loves to play dress-up. Here are some fun ways to change its outfit. You can make it new every time.
- Berry Bright: Swap the orange peel for dried cranberries. It looks so festive and tastes tart and sweet.
- Nutty Buddy: Replace half the chocolate chips with chopped toasted pecans. It adds a wonderful, cozy crunch.
- Citrus Sunshine: Use lemon extract instead of almond. Add chopped candied lemon peel. It is so fresh and cheerful.
Which one would you try first? Comment below!
Serving It With Style
This bread is a star all on its own. But a little extra love makes it a feast. For breakfast, toast a slice and spread it with mascarpone cheese. For dessert, serve it warm with a scoop of vanilla ice cream. You could even cube it for a fancy holiday bread pudding. My heart is happy just thinking about it.
What to drink? A glass of cold milk is always perfect. For the grown-ups, a small glass of sweet Marsala wine is a classic Italian pairing. The flavors dance together. Which would you choose tonight?
Keeping Your Holiday Bread Fresh and Festive
This bread is a special treat. You will want it to last. Let it cool completely first. This stops soggy spots from forming.
For the fridge, wrap it tightly in plastic. It will stay good for about five days. I once wrapped a loaf while it was still warm. The steam made the crust soft. I learned my lesson!
For the freezer, wrap it in plastic, then foil. It keeps for three months. Thaw it on the counter overnight. To reheat, a warm oven for ten minutes works best.
You can make the dough ahead. Let it rise once, then put it in the fridge. Bake it the next day. This spreads out the fun. Have you ever tried storing it this way? Share below!
Bread Troubles? Here Are My Simple Fixes
First, the dough won’t rise. Your milk might be too hot. It should feel warm, not hot, on your wrist. This protects the little yeast. They are like tiny living things.
Second, the bread is too dense. You might have added the butter too fast. Add it one piece at a time. I remember when I rushed this step. My bread was heavy as a brick!
Third, the top burns before the inside cooks. That’s why we tent it with foil. This lets it bake evenly without burning. Getting this right means a perfect, golden loaf every time. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Try a 1-to-1 gluten-free flour blend. The texture will be a bit different, but still tasty.
Q: Can I make it ahead? A: Yes! Follow the make-ahead note in the first section. It’s a great time-saver.
Q: I don’t like orange peel. What can I use? A: Use dried cranberries or more chocolate chips instead. Make it your own!
Q: Can I double the recipe? A: Yes, but mix it in two separate batches. Your mixer will thank you.
Q: Any optional tips? A: A sprinkle of sugar on top before baking adds a sweet crunch. *Fun fact: The traditional Italian version uses raisins, not chocolate!* Which tip will you try first?
From My Kitchen to Yours
I hope you love making this bread. The smell in your kitchen will be wonderful. It is a bread full of happy memories.
I would love to hear about your baking adventure. Tell me how it turned out for you. Have you tried this recipe? Share your experience in the comments!
Sharing food is how we share love. Now, go make something delicious.
Happy cooking!
—Grace Ellington.
Chocolate Chip Holiday Bread
Description
A festive and rich Chocolate Chip Panettone, a classic holiday bread studded with mini chocolate chips and candied orange peel.
Ingredients
Instructions
- Whisk milk, 1 egg and yolks, corn syrup, vanilla, and almond extract in 2-cup liquid measuring cup until combined. Using stand mixer fitted with dough hook, mix flour, yeast, and salt on medium-low speed until combined, about 5 seconds. With mixer running, slowly add milk mixture and knead until cohesive dough forms and no dry flour remains, 3 to 5 minutes, scraping down bowl and dough hook as needed.
- With mixer running, add butter 1 piece at a time until incorporated. Increase speed to medium-high and knead until dough pulls away from sides of bowl but still sticks to bottom, about 10 minutes. Reduce speed to low, add chocolate chips and orange peel, and knead until fully incorporated, about 2 minutes.
- Turn out dough onto lightly floured counter and knead until smooth, about 1 minute. Form dough into tight ball and transfer to greased large bowl. Cover with plastic wrap and let rise at room temperature (about 70 degrees) until doubled in size, about 2 hours.
- Grease 8-inch cake pan. Pat dough into 12-inch disk on lightly floured counter. Working around circumference of dough, fold edges of dough toward center to form rough square. Flip dough over and, applying gentle pressure, move your hands in small circular motions to form dough into smooth, taut ball. Transfer ball, seam side down, to prepared pan. Cover loosely with greased plastic and let rise at room temperature until center is about 2 inches above lip of pan, 2 to 2 1/2 hours.
- Adjust oven rack to middle position and heat oven to 350 degrees. Lightly beat remaining egg and brush over dough. Bake until golden brown, 15 to 20 minutes.
- Rotate pan, tent with aluminum foil, and continue to bake until center of loaf registers 190 degrees, 30 to 40 minutes longer. Transfer pan to wire rack and let cool for 15 minutes. Remove loaf from pan and let cool completely on wire rack, about 3 hours. Serve.
Notes
- Use an instant-read thermometer to make sure the milk is the correct temperature. If using a traditional 6 by 4-inch paper panettone mold, which you can find online or at kitchen supply stores, extend the baking time in step 6 by 10 minutes.