Panettone

This Italian-type bread is a great gift during the Christmas season.

1 c. mixed dried fruit: cranberries, blueberries, cherries, etc.
½ c. limoncello liqueur
1 c. quick oats
½ c. vanilla yogurt
½ c. oil
¾ c. brown sugar
1 egg
2 tsp. grated fresh orange rind
1 c. flour
¾ tsp. salt
½ tsp. baking soda
1 tsp. baking powder

Preheat oven to 375˚. In a small saucepan, bring dried fruit and liqueur to a simmer. Simmer for 3 minutes. Set aside 10 minutes.

In a medium bowl, mix oats and yogurt. Set aside 5 minutes.

Mix together flour, salt, baking soda and baking powder, set aside.

Add oil, sugar, egg, orange rind to yogurt mixture along with fruit and liqueur. Stir in dry ingredients until just combined—don’t over-mix. Divide mixture between 2-small (about 7 ½ x 3 ½ inch bread pans). Bake 375˚ about 30 minutes, until pick inserted near center comes out clean. Cool in pans 10 minutes. Remove from pans and finish cooling on wire rack.

Blessed are You, Lord our God, King of the universe, who brings forth bread from the earth.—Jewish prayer said before meals.