Christmas is just around the corner and this month’s episode of Cuochi d’artificio I was asked to bake a recipe for bread that could be baked in a pot. There are plenty of iron cast pot bread recipes out there and I myself have already developed a few recipes. This time around I thought about using the Winter festive time as a pretext to devise a sweet bread recipe, a kind of bread that personally I have never seen on the web. For the spice blend I was inspired by two loaves of German culinary tradition, the Breslau Stollen and the Hutzelbrot. I took some ingredients from each recipe and came up with this soft loaf, which looks a little like a very primitive panettone but is enriched with cinnamon, cardamom, almonds, plums, figs and dates instead of raisins and candied fruit as in the traditional version of panettone.