This Christmas bread is everything you want in a holiday treat: soft, slightly sweet, and delightfully spiced. The aroma while it bakes is enough to put you in the festive spirit. It’s perfect for gift-giving, holiday brunches, or simply to enjoy with your loved ones by the fire. Plus, it’s customizable with your favorite dried fruits or nuts and keeps well for days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Granulated sugar
Active dry yeast
Warm milk
Unsalted butter
Eggs
Salt
Ground cinnamon
Ground nutmeg
Vanilla extract
Orange zest
Chopped nuts (such as walnuts or pecans)
Dried fruits (like raisins, cranberries, or currants)
Powdered sugar (optional for glaze)
Milk or cream (for glaze, optional)
Directions
In a small bowl, activate the yeast by combining it with warm milk and a pinch of sugar. Let it sit until foamy, about 5–10 minutes.
In a large mixing bowl, combine flour, sugar, salt, cinnamon, and nutmeg.
Add in the eggs, softened butter, vanilla extract, and orange zest. Mix until a soft dough forms.
Stir in the yeast mixture and knead the dough until smooth and elastic, about 8–10 minutes.
Fold in the chopped nuts and dried fruits evenly throughout the dough.
Place the dough in a greased bowl, cover, and let it rise in a warm spot until doubled in size, about 1 to 1½ hours.
Punch down the dough and shape it into a loaf or braid, then transfer it to a prepared baking pan or baking sheet.
Cover and let rise again for 30–45 minutes.
Preheat the oven to 350°F (175°C).
Bake for 30–40 minutes or until golden brown and the loaf sounds hollow when tapped.
Let cool before drizzling with an optional powdered sugar glaze.
Servings and timing
This recipe makes 1 large loaf or 2 smaller loaves, serving approximately 10 to 12 people. Prep time: 25 minutes Rise time: 1 hour 45 minutes Bake time: 35 minutes Total time: About 2 hours 45 minutes
Variations
Add chocolate chips: Swap out some of the dried fruit for semi-sweet chocolate chips.
Spiced glaze: Add cinnamon or nutmeg to your glaze for extra holiday flavor.
Different nuts: Try pistachios, almonds, or hazelnuts for a unique twist.
Citrus twist: Add lemon zest along with orange for a brighter flavor.
Mini loaves: Divide the dough into smaller portions to make mini gift loaves.
Storage/Reheating
Store the cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 2 months. To reheat, warm slices in a toaster oven or microwave for a few seconds until just soft and warm. If frozen, thaw at room temperature before serving.
FAQs
What kind of dried fruits work best for Christmas bread?
Raisins, currants, dried cranberries, chopped dates, or golden raisins are all great choices. You can use a single type or a mix.
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast in equal amounts. You can mix it directly with the dry ingredients without proofing first.
How do I know when the dough has risen enough?
The dough should double in size and spring back slowly when pressed with a finger. If it springs back quickly, it needs more time.
Can I make this bread ahead of time?
Yes, you can prepare the dough a day ahead and refrigerate it overnight before the final rise and bake.
What’s the best way to serve Christmas bread?
It’s delicious served warm, plain, or with butter. It also pairs well with cream cheese or a dusting of powdered sugar.
Can I make this gluten-free?
Yes, but use a gluten-free flour blend designed for yeasted breads. Results may vary slightly in texture.
Should I soak the dried fruits first?
Soaking the fruits in warm water or juice makes them plumper and prevents them from drying out the bread.
How do I prevent the bread from becoming too dense?
Be sure to knead the dough thoroughly and allow it to rise fully before baking. Avoid overloading it with fruits and nuts.
What can I do if my glaze is too thick or thin?
Add a bit more milk or powdered sugar to adjust the consistency to your liking.
Can I add a spice mix instead of individual spices?
Yes, a teaspoon of pumpkin pie spice or apple pie spice can be used for convenience.
Conclusion
Holiday Favorite Christmas Bread is a nostalgic and heartwarming bake that brings tradition and comfort to any festive table. With its tender crumb, bursts of fruit and spice, and versatility, it’s sure to become a staple in your holiday baking lineup. Whether you gift it, share it, or keep it all to yourself, this bread is a true taste of the season.
A festive and flavorful Christmas bread enriched with dried fruits, nuts, warm spices, and citrus zest. Perfect for holiday breakfasts or gift-giving, this comforting loaf brings the spirit of the season to your table.
Author:Catherine
Prep Time:25 minutes
Cook Time:35 minutes
Total Time:2 hours 45 minutes
Yield:1 large loaf or 2 small loaves (10–12 servings)
Category:Bread
Method:Baking
Cuisine:European
Diet:Vegetarian
Ingredients
4 cups all-purpose flour
1/2 cup granulated sugar
2 1/4 tsp active dry yeast (1 packet)
3/4 cup warm milk
1/2 cup unsalted butter, softened
2 large eggs
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp vanilla extract
1 tbsp orange zest
1/2 cup chopped nuts (such as walnuts or pecans)
3/4 cup dried fruits (raisins, cranberries, or currants)
1/2 cup powdered sugar (optional, for glaze)
1–2 tbsp milk or cream (for glaze, optional)
Instructions
In a small bowl, combine the warm milk, active dry yeast, and a pinch of sugar. Let sit for 5–10 minutes until foamy.
In a large mixing bowl, whisk together the flour, sugar, salt, cinnamon, and nutmeg.
Add the eggs, softened butter, vanilla extract, and orange zest. Mix until a soft dough forms.
Stir in the yeast mixture and knead the dough for 8–10 minutes until smooth and elastic.
Fold in the chopped nuts and dried fruits evenly throughout the dough.
Place the dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1½ hours until doubled in size.
Punch down the dough and shape it into a loaf or braid. Place on a prepared baking pan or sheet.
Cover and let rise again for 30–45 minutes.
Preheat the oven to 350°F (175°C).
Bake for 30–40 minutes until golden brown and the loaf sounds hollow when tapped.
Let cool completely before drizzling with optional glaze made from powdered sugar and milk or cream.
Notes
Soak dried fruits in warm water or juice for plumper texture.Customize with chocolate chips, different nuts, or extra citrus zest.Divide dough into smaller portions for mini gift loaves.Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.Reheat slices in a toaster oven or microwave before serving.
