Ingredients

• 2 tablespoons melted unsalted butter
• 1/2 cup whole almonds
• 1/2 cup store-bought or homemade candied orange peel
• 1/2 cup dried apricots
• 1/2 cup dried plums
• 2 cups honey
• 1 1/4 cups whole milk
• 2 teaspoons kosher salt
• 6 (3") cinnamon sticks
• 3 star anise pods
• 3 cups all-purpose flour
• 1 tablespoon plus 1 teaspoon baking powder
• 1 tablespoon plus 1 teaspoon Reims N.39 spice mix
• 2 teaspoons baking soda
• 2 large eggs
• 2 (9x5") loaf pans

Instructions

1. Preheat oven to 325°F. Grease loaf pans with melted butter.
2. Toast almonds on a rimmed baking sheet, tossing once or twice, until golden brown and fragrant, 6–8 minutes. Coarsely chop zest, apricots, plums, and toasted almonds. Transfer to a small bowl.
3. Bring honey, milk, salt, cinnamon, and star anise to a boil in a medium saucepan over medium heat. Meanwhile, whisk flour, baking powder, spice mix, and baking soda in a large bowl.
4. Strain honey mixture through a fine-mesh sieve into dry ingredients and whisk to combine. Add eggs and whisk until incorporated. Using a spatula, quickly fold in zest mixture.
5. Divide dough between prepared pans, filling each about three-quarters full. Bake bread until tops are golden brown and a toothpick inserted into the centers comes out clean, 35–40 minutes.
6. Let bread cool 10 minutes in pan, then carefully remove from pan and transfer to a wire rack.
7. Do Ahead Bread can be made 5 days ahead. Tightly wrap and store at room temperature, or freeze up to 1 month.
8. Bread can be made 5 days ahead. Tightly wrap and store at room temperature, or freeze up to 1 month.