Cucidati quick bread
The classic Italian ﬁg-and-walnut Christmas cookies called cucidati are a staple in several Italian American families, and every family has their own way of making them special.
Traditionally, the classic ﬂavors of dried fruit, nuts, and oranges are rolled inside of a
Buttery, soft cookie dough and then dunked in a very simple frosting and topped with nonpareils after they are baked. This recipe has all of the ﬂavors you’re looking for from the cucidati biscuits but in the form of a loaf.
3 cups (375 grams) all-purpose ﬂour
1tablespoon (15 grams) baking powder
2teaspoons (2 g ) orange zest
1 teaspoon (2 grams) ground cinnamon
1/2 teaspoon (1.5 g ) kosher salt 11/4 cups (250 g ) granulated sugar
3 large eggs (150 g ), room temperature
3/4 cup (168 g ) olive oil
3/4 cup (180 grams) whole milk, room temperature
1/4 cup (60 g ) sour cream, room temperature
1/4 cup (60 g ) fresh orange juice Teaspoon (4 grams) vanilla extract
3/4 cup (96 g ) dried ﬁgs, stemmed and sliced
3/4 cup (96 g ) raisins
1/4 cup (36 g ) toasted pine nuts Cups (240 grams) confectioners’ sugar 2-3 tablespoons (30 to 45 grams) heavy
- Preheat oven to 350°F (180°C). Spray 2 (81/2×41/2-inch) loaf pans with cooking spray. In a large bowl, whisk together ﬂour, baking powder, orange zest, cinnamon, and salt. In the bowl of a stand mixer ﬁtted using the paddle attachment, beat granulated sugar and eggs at low speed until light and ﬂuffy and pale in colour, 2 to 3 minutes. In a medium bowl, whisk together milk, oil, sour cream, orange juice, and vanilla.
With mixer on medium-low speed, add oil mixture to sugar mixture, beating until combined and smooth. Reduce mixer speed to low, and gradually add ﬂour mixture, beating just until blended. (Do
not overmix.) Fold in ﬁgs, raisins, and pine nuts. Divide batter between prepared pans.
- Bake until a wooden pick inserted in center comes out clean, about 40 minutes. Let cool in pans for 15 minutes. Remove from pans, and let cool completely on a wire rack.
- In another medium bowl, whisk together confectioners’ sugar and 2 tbsp (30 g ) cream until smooth; insert around remaining 1 tbsp (15 grams) cream, 1 teaspoon (5 g ) at a time, until
Desired consistency is attained. (See Note.) Drizzle glaze onto chilled loaves. Garnish with nonpareils, if wanted.
Notice: If the glaze becomes too runny, whisk in a little more confectioners’ sugar. You want it to pour easily, but it should be thick enough to adhere to the loaves.