Inspired by classic Italian panettone but simplified for home bakers, this version is rich, buttery, and perfumed with the unmistakable almond-kissed flavor of Amaretto liqueur.
Studded with dried fruits or chocolate—your choice—this festive loaf makes any Christmas morning breakfast, brunch, or dessert table feel extra special.
Whether you’re making it for holiday entertaining, gift-giving, or simply to enjoy with a cozy cup of coffee, this Amaretto twist gives traditional panettone a beautiful gourmet upgrade without extra work.
This dough is light in weight and yeast-risen with the addition of both golden raisins and dark raisins that are also soaked in Amaretto.
This is a yearly traditional bread we make in our home, along with the original Panettone and Pandoro which is an Italian Golden Cake made in Italy for the Christmas celebration.
Usually, if we get any store-bought Panettone loaves, we use them for baked french toast and baked egg breakfast casseroles.
Scroll down to my printable recipe card to print this off for this easy recipe. Everyone will enjoy this homemade bread as a treat on Christmas morning.
Why You'll Love This Recipe for Amaretto Panettone Bread
- Easy, approachable recipe: No special skills required; perfect for beginners wanting a bakery-quality bread.
- Delicious almond flavor: Amaretto adds a rich, nutty warmth that pairs beautifully with citrus zest and dried fruits.
- Beautiful for gifting: The tall, golden loaf looks stunning wrapped in cellophane or tucked into a holiday tin.
- Holiday aroma :Your kitchen will smell like an Italian bakery—sweet, buttery, and heavenly.
- Customizable mix-ins: Add chocolate chips, raisins, cranberries, candied orange peel, or nuts to suit your taste.
Leftover Ideas
- Panettone Bread Pudding – One of the best ways to use leftover slices!
- Panettone French Toast – Perfect for holiday mornings.
- Panettone Trifle – Layer with pudding or whipped cream.
- Sweet Breakfast Strata – Add eggs, cream, and bake into a custard.
- Freeze for later – Panettone freezes wonderfully for up to 2–3 months.
Baking Pan Suggestions
- Loaf pans
- Star-shaped pans
- Heavy, greased, empty tomato cans (6-pound size)
- Specialty pans found online for panettone
- Tortilla pans are used to make tortilla bowls
- Cast-iron Dutch oven pan
- Traditional panettone paper molds (5"–7" tall)
- Panettone baking tins (metal, reusable)
- High-sided springform pan
- Dutch oven lined with parchment for a rustic look
- Large muffin tins for mini panettones
- Coffee cans (classic old-fashioned method!
Serving Panettone
- Warm slices with butter, honey, or orange marmalade
- Toasted and served with espresso, cappuccino, or hot cocoa
- Turn into a festive French toast or French toast casserole
- Serve alongside fresh berries, whipped cream, or mascarpone
- Use as a dessert base with a drizzle of Amaretto glaze
- When this comes out of the oven hot, we slather it with butter and are lucky to have any left; it is so delicious.
- The panettone tastes amazing warm, toasted, or just plain.
- Great in the morning with coffee or tea.
Here are some delicious mix-in ideas to help you create a loaf that fits your taste and your holiday table
- From classic citrus to indulgent chocolate or boozy fruit, these flavor combinations turn a traditional Italian Christmas bread into something uniquely yours:
- Classic Citrus & Raisin – Orange/lime zest + raisins or candied citrus.
- Chocolate Chip – Mini chips or dark chocolate chunks for a kid-friendly version.
- Cranberry Orange – Bright, tart, and perfect for December brunch.
- Cherry Almond – Pairs beautifully with Amaretto.
- Pistachio White Chocolate – Elegant and bakery-style.
- Limoncello – Light, zesty, and refreshing.
- Fig & Walnut – Deep, earthy flavors ideal with coffee.
- Rum Raisin – Soaked raisins and warm spice.
- Apricot Ginger – Sweet with a warm zing.
- Nutella Swirl – A fun twist kids love.
- Mixed Berry – A colorful, fruity loaf.
- You can find the original recipe here, which is a little different than this one.
Tips for Freezing This Panettone
I usually make over 12 loaves during the holiday season and give many away.
The bread freezes well and one tip is to cool the bread completely, freeze it uncovered, then wrap it in wax paper and place it in a freezer bag.
You don't want flat deflated bread, so be sure if you are freezing this delicate yeast-risen bread, you freeze it on a cookie sheet uncovered until hard before wrapping it.
You can actually purchase fancy bottom wraps for the round coffee can-style bread,
They can be found online that go around the panettone and are pretty like the panettone you buy in the store.
I usually don't elaborate on the fancy collars for my panettone, it doesn't last long enough to dress but perfect for the finishing touch for gift-giving.
Amaretto Panettone Recipe Pin for later
Amaretto Panettone
Yield: 6
prep time: 20 Mcook time: 45 Mtotal time: 65 M
Panettone with Amaretto Bread is a sweet yeast-risen dough made at Christmas and served toasted or plain. Panettone is known worldwide as a delicious homemade sweet bread Holiday tradition and sold everywhere.
ingredients:
- 1 stick butter softened
- 1/2 cup milk warmed
- zest of 2 oranges
- 1/2 cup sugar
- 1/2 cup mixed raisins golden and dark
- 1/2 cup or more Amaretto to soak the raisins in for at least 1 hour ( soak either in Amaretto or any other brandy, liqueurs of choice) 1/4 cup needs to be reserved to use in this recipe plus 1 tablespoon for the egg wash, you can discard the rest.
- 4 cups flour or more
- 3 egg yolks + 1 whole egg
- 1/2 teaspoon salt
- 1 teaspoon vanilla or almond extract
- 2 packages yeast dissolved in 1/4 cup warm water
- 1 egg yolk beaten with 2 tablespoons water to brush the top
- 1/4 cup Amaretto or use 1 tablespoon almond extract
- Optional: 1/2 teaspoon allspice ( I like this in the dough) and 1 tablespoon orange zest
- Note: I have readers that put chocolate chunks in the dough which is optional addition at the end
- Panettone pan or use a metal coffee should be lined with parchment paper or any style pan you prefer or have to use. I even used Tortilla Taco pans any kind of shapes or sizes can be used however the original Panettone pan is large and tall.
instructions:
How to cook Amaretto Panettone
- Heat oven to 350 degrees.
- Prepare Panettone pan, greased or using parchment paper-lined pan.
- Soak the raisins in the Amaretto or other flavored liqueur you prefer for 1 hour. Drain reserving 1/4 cup for the recipe and 1 tablespoon for egg wash.
- Add the yeast to a larger mixer bowl with 1/4 cup warm water to dissolve.
- In another large bowl using an electric beater cream the butter and sugar together then add the milk.
- Add the buttered mixture, the egg yolks, zest, whole egg, salt vanilla, and liqueur you're using into the yeast and water blending well.
- Add the flour a little at a time until a soft dough forms around 4 minutes with the flat beater. Kneading around 10 minutes by hand adding the raisins.
- Place in a draft-free area and let rise 1 hour.
- Punch down and put it into the panettone pan.
- Let rise again.
- Brush with egg yolk adding the reserved Amaretto to the egg wash. Bake on 350 until golden brown.
- Makes 1 large or 6 small in using taco tins. Using small coffee tins will make 3.
Calories
225
225
Fat (grams)
11
11
Sat. Fat (grams)
4
4
Carbs (grams)
20
20
Net carbs
16
16
Amaretto Panettone Recipe Pin for later
Try Our Other Favorite Recipes
Pandoro (Golden Cake)
My Best Italian Christmas Roundup
Disclosure: This recipe was originally shared in 2015. It was edited and re-published in 2019.
