Sweet Italian Holiday Bread

This is authentic ciambellotto, a sweet loaf my great-grandmother used to bake in Italy. I still use her traditional recipe—the only update I made was for using modern appliances. —Denise Perrin, Vancouver, Washington


  • 4 cups all-purpose flour
  • 1 cup sugar
  • 2 tablespoons grated orange zest
  • 3 teaspoons baking powder
  • 3 large eggs room temperature
  • 1/2 cup 2% milk
  • 1/2 cup olive oil
  • 1 large egg yolk lightly beaten
  • 1 tablespoon coarse sugar


  • Preheat oven to 350°.
  • In a large bowl, whisk flour, sugar, orange zest and baking powder.
  • In another bowl, whisk eggs, milk and oil until blended.
  • Add to flour mixture; stir just until moistened.
  • Shape into a 6-in. round loaf on a greased baking sheet. Brush top with egg yolk; sprinkle with coarse sugar.
  • Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cover top loosely with foil during the last 10 minutes if needed to prevent overbrowning.
  • Remove from pan to a wire rack; serve warm.