This Argentine Christmas Sweet Bread, or Pan Dulce, is a delicious holiday treat. The soft and fluffy texture of the bread combined with the sweet and fragrant flavors of the fruit, nuts and spices make it irresistible. It’s perfect for breakfast or as an after-dinner dessert. Here’s how to make this classic Argentinean dessert.
- 1/2 cup butter, melted
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1 egg
- 1/2 cup warm milk
- 1 teaspoon vanilla extract
- 1/2 cup raisins
- 1/2 cup chopped nuts (almonds, walnuts or pecans)
- 1/4 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
In a large bowl, combine the melted butter, flour, baking powder, salt and sugar. Beat in the egg until well blended. Stir in the warm milk and vanilla extract until just blended. Fold in the raisins, nuts and cinnamon.
Pour batter into prepared pan. Bake for 40 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Let cool for 10 minutes before removing from pan to cool completely on a wire rack.