This Panettone Genovese, also known as Pandolce, is a traditional Italian bread from Genoa served at Christmas. This no rise bread is dense, sweet and a delicious treat for the holidays!

Panettone Genovese on a black wire rack.

In Italy, Panettone is a treasured Italian Christmas dessert and this version of pandolce Genovese is from Genoa in the region of Liguria. It was introduced to me by a friend and has become a favorite!

Christmas panettone Genovese is a no-yeast, no rise version of the popular Italian sweet bread and although you can find it in most Italian pastry shops it is so easy to bake at home!

Pandolce, translated means “sweet bread’ and true to its name it is studded with candied fruit, raisins and pine nuts almost like Panforte Italian fruitcake but better. I love to serve it for a holiday breakfast with a cup of coffee or tea!

Why I Love This Recipe

A no rise Italian Panettone: Italian Pandolce basso requires no rising time because it is not made with yeast and uses baking powder instead. I love how easy it is to assemble, shape and bake this quick sweet bread!
Flavor and texture: Panettone Genovese is slightly less sweet and buttery than its friendly cousines Panettone and Pandoro but is so full of texture from dried fruits and nuts plus will fill your kitchen with a heavenly aroma while it bakes!

Ingredient Notes

All-purpose flour: Cake flour can also be used in this recipe.
Sugar: Granulated sugar adds sweet taste.
Butter: Butter that is cubed and brought to room temperature. Unsalted butter or salted butter can be used.
Egg: One room temperature eggs helps bind the quick sweet bread together.
Milk: 2% or whole milk will add the best rich taste to the bread.
Baking powder: This leavening agent adds lift and rise to the bread since there is no yeast.
Salt: Just a pinch of salt enhances the flavor of this bread.
Vanilla: I used vanilla extract but the seeds of a vanilla bean can also be used.
Candied fruit: A candied fruitcake blend is preferred but you can also use a candied orange peel blend.
Pine nuts: Pignoli are a classic nut used in this recipe.
Raisins: I love to soak my raisins in water (or rum or orange juice) first then drain and pat dry before using them in this recipe. It helps plump them up so they don’t draw moisture from the bread during the baking process.

How to Make Pandolce (Christmas Panettone Genovese)

In the bowl of stand mixer add the butter, sugar, vanilla, flour, baking powder, milk, egg and salt. Cream together until the dough is almost combined.

Combining the ingredients to form the dough in the stand mixing bowl.

Make a well in the middle and add the candied fruit, pine nuts and raisins then mix until blended.

Adding the raisins and pine nuts to the dough.

Move the dough to a lightly floured flat surface and form into a round shape.

The dough formed into a round dough ball.

Place dough in the prepared cake pan, with a sharp knife cut a cross or X in the dough, bake until a toothpick comes out clean. Cool in the pan, then move to a wire rack to cool completely. Dust with powdered sugar before serving.

The panettone before and after baked in the pan.

Recipe Tips and Variations

Aim for a slightly tacky dough: The type of flour you use may cause a slight difference in the dough and you will need to rely on how the dough feels! For dry dough, add some water. If the dough is too wet add more flour. Pandolce dough should feel smooth yet slightly tacky.
Orange blossom water: A traditional Genoese Pandolce recipe uses orange blossom water which is difficult to find. If you love the citrus flavor, I suggest adding some orange zest.
Anise or fennel seeds: You can add up to a ¼ teaspoon of fennel seeds or anise seeds. Some versions of pandolce recipes call for it although my preference is without the seeds.
Fruit and nuts: If dried fruit is not to your liking you can omit it! While pine nuts are traditional, you can use other nuts like walnuts, pistachios or pecans.
Tent with foil: If the Panettone Genovese is browning too much while baking then place a piece of foil over it, similar to tenting a cake.
Pandolce Alto: This version of the bread is made with a yeasted dough although I prefer to make this easier version that uses baking powder!

Storage

Store: Leftover panettone genovese can be stored at room temperature in an airtight container for up to 3 days. For longer storage, it can be stored in the refrigerator for up to a week.
Freeze: Freeze pandolce whole or sliced in the freezer for up to one month. I like to wrap it in plastic wrap then foil to prevent freezer burn then thaw at room temperature.

More Italian Christmas Recipes

If you love Italian traditions at Christmas time then I hope you enjoy this Panettone Genovese! Enjoy!