The invention relates to a fruit bread having a decorated top, a method for producing said fruit bread as well as a masking cream for use in said method. The known fruit breads suffer from the drawback that their top layers often become unsightly after some time during to moisture absorption or due the fact that the coating is fallen from the top. A known solution for this problem is dipping the bread into creamery butter and thereupon dredging the same with sugar. This method is however not compatible with the production on large scale. The use of other fats is not compatible with the soften textured Dutch kinds of bread. This problem has been solved according to the invention by the use of a new type of masking cream comprising of 40 to 50 % by wt of fats, 30 to 45 % by wt of sugar, 1 to 20 % by wt of milk powder and 8 - 20 % by wt of milk derivatives, 0 to 2 % by wt of flavour material and binder. Said masking cream is applied onto the top of the bread and the decorating material is strewed thereon.
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