Pandolce Genovese is a typical holiday bread from the Liguria region of Italy. It is filled with sweet raisins and pine nuts. Really easy to put together and delicious on Christmas morning.
Christmas time is my favorite time of the year! Its not about the presents for me, its about the baking! Not only do we bake all different kinds of cookies, we also bake special breads, like this Pandolce Genovese.
Pandolce GenoveseI’ve been lucky enough to be in
This slightly sweet fruit-and-nut-studded bread is a dense bread and in my opinion, much better than a fruitcake. I made two loaves instead of one very big one. It is not as buttery and it is also not as wonderfully fluffy as panettone or pandoro. When you use yeast for this recipe it is called pandolce alto. If you use baking powder instead of yeast, it is called pandolce basso. I find this bread to remind me of an Irish soda bread in consistency (even though its made with yeast).
The scent that fills your house while it is baking is lovely and festive. In this version I added currants and dried cranberries. I didnt have pinoli on hand and chopped up some almonds instead. You could add dried plums or dried apricots. I have also seen a version with chocolate and hazelnuts. That is what I will try next!! I actually will make my own lievito madre (natural leaven)to make this next bread. My mother-in-law always makes her Calabrian bread with her own lievito madre.
PANDOLCE GENOVESE SENZA LIEVITAZIONE
FAQ
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