Low Sugar Panettone (Christmas Bread)
My family has had a love affair with Italy since I was little. I say that, but perhaps saying my parents have had a love affair with Italy would be more accurate. It took my sister and I a little longer to warm up to the country.
Instead of appreciating the gift of a holiday abroad every year my parents would give us, I tended to get frustrated with the 10-12 hour drive to “Italy again” while some of my wealthier friends boarded long-haul flights to what I saw as more exciting places.
But Christmas can be magical as a child wherever you are, and I will forever associate the smell and taste of panettone with Christmastime. Sweet, fruity, orange-and-raisin-scented, and ever so soft, it is the ultimate brioche, and makes for a decadent Christmas Day breakfast, one you can keep snacking on to the New Year, since it is traditionally enjoyed throughout the 12-day Christmas season until January 6th (so if you can’t squeeze making this in by Christmas – it’s not too late!).
This low sugar, wholegrain version is just as soft and sweet, and contains all of the traditional flavours of the Italian treat, but is a healthier version that your body will thank you for. Topped with a little dusting of icing sugar or coconut flour, it looks every inch the decadent Christmas bread that I’ve come to expect, but helps ease the sugar dump that will inevitably happen throughout the day at Christmas at least a little bit.
A deliciously light and fluffy Christmas bread filled with Yuletide flavours and fruit, made wholegrain and super low in sugar but still packed with flavour. This is panettone at its very best. Adapted from this recipe.
- 125 ml (1/2 cup) milk (dairy or unsweetened non-dairy), warm to the touch
- 1 tablespoon active dry yeast
- 3 eggs + 1 for the glaze
- 3 tablespoons xylitol
- 60 g (4 tablespoons) unsalted butter or coconut oil, melted
- zest of 1/2 an orange
- 2 teaspoons sugar free orange extract**
- pinch of sea salt
- 1 tablespoon mixed spice (or pumpkin spice)
- 425-450 g (about 3 1/2 cups) wholewheat or wholegrain spelt flour (you may need a little more/less depending on how the dough is looking - see method)
- 2 tablespoons finely chopped orange or clementine peel
- 100 g (1/2 cup) raisins or sugar free mincemeat*
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Mix the warm milk and yeast and allow to bloom for 5 minutes. Whisk together the eggs, xylitol, melted butter, orange zest and orange extract, then stir in the milk-yeast mixture. Use a wooden spoon or stand mixer fitted with a dough hook to mix in the salt, spice and flour until it makes a smooth dough (add more flour if needed, or a little more milk if it is very dry). Knead the dough for 3-4 minutes, then knead in the orange peel and mincemeat (or raisins - for the mincemeat, you might want to start with half and add more in as you go to ensure it doesn't get insanely sticky; if it starts to become hard to manage, add some more flour and stop adding mincemeat). If the dough gets very sticky at this point, then add some more flour - it should be soft but not super sticky.
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Place in a lightly oiled bowl, cover with cling film or a tea towel and leave to rise for 1-1 1/2 hours. After this time, knead the dough a couple of times and shape into a ball. Place in a lightly greased and well-lined 18cm (7in) deep cake tin (6in and 8in tins work too with more or less dramatic rise, but the "deep" is important!) and leave to rise for another 30 minutes-1 hour. Meanwhile, preheat the oven to 180C/350F/gas 4.
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When the dough has risen and oven is hot, brush the loaf with the extra egg beaten with a splash of water or milk, and bake in the oven for 35-45 minutes, until risen, golden and firm. Allow to cool completely before removing from the tin, then dust with coconut flour or icing sugar, if you like, before serving. Perfect for Christmas Day breakfast and/or for enjoy throughout the 12 days of the Christmas season afterwards!
*you can find my sugar free mincemeat recipe here - for a sugar free panettone. It does make the dough quite moist though, so make sure to add a little more flour.
**I like to make my own by steeping the peel of 1 (organic) orange in a small bottle of vodka for 8+ weeks
How is best to store once baked ?
What can I use as an alternative to xylitol please ?x
Hi Helen, erythritol or “Swerve” (US) can work subbed one-for-one for xylitol I believe. Or you could use Natvia (erythritol-stevia blend), but halve the amount used as it’s very sweet. Alternatively, just use sugar if you are happy using some, as it still contains so little as to not be much in the overall bread!