Lemon and Cinnamon Fruit Bread

This bread can be made and frozen two to three weeks before Christmas and then served as the most perfect bread for Christmas Day breakfast. I like to serve it warm, but the icing tends to dissolve into the bread – this really doesn’t matter though, because it tastes so good! All European countries have a traditional yeast fruity bread at Christmas time – Stollen in Germany, panettone in Italy – and I thought we should follow their good example.