Christmas Bread is a soft, buttery, fruit filled holiday loaf that you can bake at home with simple ingredients and cozy flavors. This recipe gives you a tender crumb, a golden crust, and a sweet glaze that catches the light like fresh snow. You will smell orange zest, cinnamon, and vanilla as it bakes, and the first slice will taste like a hug. If you want a festive loaf that feels special without stress, this step by step guide will help you bring Christmas Bread to your table with confidence.
Photo suggestion: Overhead shot of a golden braided loaf on a wooden board, dusted with powdered sugar, garnished with cranberries and orange slices.
Quick Recipe Overview Box
Prep time: 30 minutes active, plus about 90 minutes rising
Cook time: 35 to 40 minutes
Total time: about 3 hours including rising
Servings: 12 to 14 slices
Difficulty: Moderate, beginner friendly with clear steps
Key ingredients: bread flour, milk, eggs, butter, sugar, orange zest, dried fruit, almonds, yeast
Dietary tags: vegetarian, festive loaf, dairy enriched
Result: Buttery, airy crumb with candied citrus and warm spice under a glossy vanilla glaze
Why Make This Recipe
You get a bakery style holiday bread that is surprisingly simple. Enriched dough makes it tender and plush, and the citrus and spice make your kitchen smell like the season. The fruit and nut mix adds texture and color, and the glaze sets with a soft sheen. It is beautiful on the table and even better toasted the next morning.
There is comfort in tradition. I remember shaping this loaf with my mother, hands dusted with flour, while carols played in the background. The dough is a joy to work with. It feels soft and springy under your palm and rises into a crown that makes you proud when you open the oven door.
This recipe is flexible. You can braid it, shape it into a round, or bake it in a loaf pan. You can swap fruits to suit your family, or add a ribbon of cinnamon sugar for a sweeter bite. It also freezes well, so you can bake ahead for a busy week.
How to Make Christmas Bread
You will make a rich yeast dough with milk, sugar, eggs, and butter. Warm milk wakes the yeast, then flour and flavorings build the structure. After a smooth dough forms, let it rise until puffy and light. Gently knead in dried fruit and chopped almonds so they do not tear the gluten.
Shape the dough in a braid or a simple round. Brush with egg wash for shine, then bake until deep golden and fragrant. While the loaf cools slightly, whisk a quick vanilla glaze and let it drizzle over the warm crust. The glaze will set while still allowing the citrus aroma to bloom through the steam.
Photo suggestion: Step by step collage of mixing, kneading, first rise in a bowl, shaping a three strand braid, and glazed loaf on a rack.
Ingredients
For the dough
Warm whole milk, 1 cup, about 240 milliliters, 110 to 115 degrees F
Active dry yeast or instant yeast, 2 and one fourth teaspoons, one packet, Red Star or SAF
Granulated sugar, 6 tablespoons, Domino
Large eggs, 2, room temperature
Unsalted butter, 6 tablespoons, softened, Land O Lakes or Plugra
Finely grated orange zest, 2 teaspoons
Pure vanilla extract, 2 teaspoons, Nielsen Massey
Ground cinnamon, 1 teaspoon
Ground cardamom, 1 half teaspoon, optional but wonderful
Fine sea salt, 1 teaspoon
Bread flour, 4 to 4 and one half cups, start with 4 cups, King Arthur, about 500 to 560 grams
Fruit and nut mix
Golden raisins, 1 half cup
Dried cranberries, 1 half cup
Chopped candied orange peel, 1 third cup, or use extra zest
Sliced almonds, 1 third cup, lightly toasted
For the glaze and finish
Powdered sugar, 1 cup
Milk, 2 to 3 tablespoons
Vanilla extract, 1 half teaspoon
Optional toppings, extra sliced almonds, coarse sugar, candied cherries
Substitution notes
You can use all purpose flour if needed, add 1 to 3 tablespoons extra flour during kneading.
Swap milk with a rich plant milk like full fat oat milk for a dairy free version.
Use chopped pecans or pistachios in place of almonds.
Try dried apricots or cherries instead of raisins.
If you prefer no glaze, brush the warm loaf with a tablespoon of melted butter and dust with powdered sugar.
Directions
Proof the yeast. Warm the milk until it feels like a hot bath, about 110 to 115 degrees F. Stir in the yeast and a pinch of sugar. Let stand until creamy and lightly foamy, about 5 to 10 minutes. If nothing happens, the yeast may be inactive. Start over with fresh yeast.
Mix the wet ingredients. In a large bowl, whisk the sugar, eggs, softened butter, orange zest, vanilla, cinnamon, cardamom, and salt until smooth. The butter can look a bit speckled. That is fine and will blend during kneading.
Build the dough. Pour the foamy yeast milk into the bowl. Add 3 and one half cups of bread flour and stir with a sturdy spoon until a shaggy dough forms. Add more flour, a few tablespoons at a time, until the dough pulls from the sides and feels soft, slightly tacky, and not wet.
Knead. Turn the dough onto a lightly floured counter and knead for 8 to 10 minutes, adding a dusting of flour only as needed to prevent sticking. You want a smooth, elastic ball. When you press a finger in the dough, it should bounce back slowly.
First rise. Place the dough in a clean, lightly greased bowl and cover with a clean towel. Let rise in a warm spot until doubled, about 60 to 90 minutes. The dough will look puffed and airy.
Prepare fruit and nuts. While the dough rises, place raisins and cranberries in a small bowl and cover with hot water for 5 minutes to plump. Drain well and pat dry. Toss with a tablespoon of flour so they do not sink.
Add mix ins. Gently deflate the risen dough and knead in the fruit, candied peel, and almonds just until evenly distributed. Do not overwork or you may tear the dough.
Shape. For a braid, divide the dough into 3 equal pieces. Roll each piece into a rope about 14 inches long. Pinch the ropes together at one end, then braid, pinching the other end to seal. For a round, shape into a tight ball and tuck the ends under. For a loaf pan, press into a 9 by 5 inch pan.
Second rise. Place the shaped dough on a parchment lined sheet or in the pan. Cover loosely and let rise until puffy and almost doubled, about 30 to 45 minutes. It should spring back slowly when lightly pressed.
Preheat and egg wash. Preheat the oven to 350 degrees F. Brush the surface with a beaten egg mixed with a teaspoon of water for extra shine. Sprinkle with a little coarse sugar or sliced almonds if you like.
Bake. Bake for 30 to 40 minutes until deep golden. If the top browns too quickly, loosely tent with foil in the last 10 minutes. The loaf is done when an instant read thermometer in the center reads about 190 to 195 degrees F, or when it sounds hollow when tapped on the bottom.
Cool and glaze. Cool on a rack for 20 minutes. Whisk the powdered sugar, milk, and vanilla until thick but pourable. Drizzle over the warm loaf. Let set for 15 minutes before slicing.
Slice and enjoy. Cut into generous slices. Serve warm with butter or cool and add a dusting of powdered sugar for a snowy look.
Why This Recipe Works
This enriched dough balances moisture and fat so the gluten network stays strong enough to rise while the crumb stays tender. Milk and sugar feed yeast and promote browning, while butter shortens gluten strands for a soft bite. Mixing fruit after the first rise protects the gluten from tearing, so you get even lift and a neat crumb. According to the USDA, safe handling and proper proofing temperatures help yeast thrive while keeping food safety in mind. Learn more at https://www.usda.gov
How to Serve Christmas Bread
Serve warm slices with soft salted butter and orange marmalade for breakfast or brunch. Add a handful of fresh berries and a dusting of powdered sugar for a snowy effect. For dinner, plate thin slices beside roast and gravy for a sweet savory contrast.
This festive loaf also shines on a cheese board. Try creamy brie, sharp cheddar, or a blue cheese crumble. A cup of coffee, hot cocoa, or spiced tea brings out the citrus and vanilla. For a stunning centerpiece, tuck sprigs of rosemary and sugared cranberries around the loaf.
Photo suggestion: Sliced bread on a platter with butter curls, honey, and a cup of coffee, soft holiday lights in the background.
How to Store Christmas Bread
Room temperature. Keep the loaf wrapped in foil or in a zip top bag at room temperature for up to 3 days for best freshness. Store the glaze set loaf on a cool counter out of direct sun.
Refrigerator. Refrigeration can dry bread, but it helps if your kitchen is very warm. Wrap tightly and store up to 5 days. Warm slices in a low oven or toaster before serving.
Freezer. Wrap the whole loaf or sliced pieces in plastic wrap, then in foil, and freeze for up to 2 months. Thaw wrapped at room temperature, then refresh in a 300 degree oven for 10 minutes.
Food safety. For any glaze that contains dairy, the USDA advises refrigerating perishable frosting within 2 hours. See general guidance at https://www.fsis.usda.gov
Tips to Make Christmas Bread
Warm not hot milk is key. Aim for milk that feels like a warm bath so the yeast wakes up without shock.
Measure flour with care. Start with the lower amount and add only until the dough clears the bowl but still feels soft.
Use room temperature eggs and soft butter so they blend smoothly into the dough.
Plump the fruit. A quick soak keeps the fruit tender and prevents it from wicking moisture from the crumb.
Keep an eye on color. If the top is browning faster than the center cooks, tent with foil during the last minutes.
Let it cool before slicing. A 20 minute rest helps the crumb set for clean slices.
For extra sparkle on your Christmas Bread, sprinkle the glaze with coarse sugar and a few almond slices.
If this recipe makes your holiday brighter, save it for later or share it with a friend.
Variations and Substitutions
Easy Christmas bread recipe. Skip the braid and bake in a loaf pan, then glaze with a simple sugar drizzle.
Orange cranberry loaf. Replace raisins with more dried cranberries and add an extra teaspoon of zest.
Chocolate chip version. Swap fruit for mini chocolate chips and add a pinch of espresso powder to deepen flavor.
Vegan holiday bread. Use plant milk, vegan butter, and a flax egg made from 1 tablespoon ground flax mixed with 3 tablespoons water.
Gluten friendly approach. Use a quality gluten free flour blend with xanthan gum and shape into rolls for more reliable lift.
Old fashioned Christmas bread with nuts. Fold in chopped pecans and a pinch of nutmeg for a vintage bakery flavor.
Braided Christmas bread with icing. Shape a three strand braid and glaze twice for a glossy finish. This variation highlights the visual beauty of Christmas Bread.
FAQs
WHAT MAKES THIS CHRISTMAS BREAD DIFFERENT FROM STOLLEN OR PANETTONE
Stollen is usually heavier with marzipan and a thick coat of sugar, while panettone has a very airy texture and a tall paper mold. This loaf is softer than stollen and less lofty than panettone, with a tender crumb and bright citrus glaze.
CAN I MAKE THE DOUGH THE NIGHT BEFORE
Yes. After the first rise, punch down the dough, cover tightly, and chill up to 16 hours. Let it sit at room temperature until slightly puffy, shape, rise again, and bake.
HOW DO I KNOW WHEN IT IS KNEADED ENOUGH
The dough should feel smooth and elastic and it should stretch into a thin window without tearing when gently pulled. If it tears easily, knead a few more minutes and rest the dough for 5 minutes if it resists.
WHAT IF I DO NOT HAVE BREAD FLOUR
All purpose flour works. You may need one to three tablespoons more flour. Expect a slightly softer crumb and a bit less chew, but the flavor and tenderness remain lovely.
CAN I USE A STAND MIXER
Yes. Mix with the paddle on low to combine, then switch to the dough hook. Knead on medium low for 6 to 8 minutes until the dough gathers around the hook and pulls from the sides.
HOW DO I KEEP THE FRUIT FROM SINKING OR BURNING ON TOP
Toss the fruit with a little flour before mixing it in. Tuck stray pieces under the surface of the dough before baking so they do not char.
WHAT IS THE BEST WAY TO FREEZE SLICES
Wrap each slice in plastic wrap and place in a freezer bag. Reheat from frozen in a toaster oven for 5 to 7 minutes until warm and slightly crisp at the edges.
CAN I MAKE MINI LOAVES FOR GIFTS
Yes. Divide the dough among mini pans, fill halfway, and bake for 18 to 25 minutes depending on size. Glaze and add a ribbon for a sweet homemade gift.
People Also Ask
How long does Christmas bread last
At room temperature it stays fresh for about 3 days when wrapped well.
Can I bake Christmas bread without nuts
Yes. Simply omit the almonds and add more dried fruit for texture.
Nutritional Information
Approximate per serving for one slice of a 12 slice loaf
Calories: 300
Carbohydrates: 46 grams
Protein: 7 grams
Total fat: 9 grams
Fiber: 2 grams
Sodium: 200 milligrams
These values are estimates based on common ingredients and brands. For more on nutrition and balanced eating, see resources from the USDA and the NIH at https://www.usda.gov and https://www.nih.gov
Why This Recipe Works
Rich doughs need both structure and tenderness. Milk proteins and sugar support browning, while eggs and butter add flavor and softness without smothering the yeast. Gentle kneading builds gluten, and a warm proof lets yeast produce carbon dioxide for lift. This method delivers a festive loaf with even crumb and a glossy crust every time.
How to Serve Christmas Bread
For breakfast, toast a slice and spread with salted butter and orange honey. For brunch, add a dollop of mascarpone and a spoon of cranberry sauce. At dessert, serve warm with a scoop of vanilla ice cream and a dusting of cinnamon. It also makes dreamy french toast the next day.
How to Store Christmas Bread
Keep at room temperature wrapped in foil or in a sealed container for up to 3 days. For longer storage, freeze slices and reheat in a toaster. If your kitchen is warm, a cool pantry is best. If you glaze with dairy, chill after two hours as the USDA advises at https://www.fsis.usda.gov
Tips to Make Christmas Bread
Choose quality flour such as King Arthur for consistent results.
Measure with a scale if possible to prevent a heavy crumb, about 500 to 560 grams flour.
Let the dough rest if it fights you during shaping. A 5 minute rest relaxes gluten for smoother braids.
Use citrus zest generously. Orange and lemon brighten the whole loaf without making it sour.
Glaze while warm so it sets with a soft sheen and clings to the crust.
If baking on a dark pan, check early. Dark metal browns faster.
Share your finished Christmas Bread on social and tag a friend who loves to bake.
Variations and Substitutions
Sugar pearl topping. Sprinkle with pearl sugar after egg wash for a crisp sweet bite.
Cinnamon swirl. Roll the dough into a rectangle, spread with soft butter and cinnamon sugar, roll up, and bake in a loaf pan.
Citrus almond wreath. Shape a ring and score shallow cuts around the edges for a starburst look.
Maple glazed breakfast bread. Swap vanilla in the glaze for maple syrup and a pinch of cinnamon.
Overnight Christmas bread. Let the shaped loaf rise in the fridge and bake straight from cold, adding a few minutes to the time.
Christmas bread with candied fruit. Use a colorful mix of candied peel, dried apricots, cherries, and citron for a classic old fashioned look.
Internal links to explore festive pairings
Try creamy sides with your holiday bread at slash creamypotatoes
Pair with a main dish like roast turkey at slash roastturkey
Round out brunch with a cozy drink such as homemade cocoa at slash hotcocoa
External resources for deeper reading
USDA food and nutrition resources https colon slash slash www.usda.gov
NIH health and nutrition information https colon slash slash www.nih.gov
Conclusion
Christmas Bread brings the aroma of citrus and spice, the pleasure of a tender crumb, and the sparkle of a simple glaze to your holiday table. It is flexible, forgiving, and full of cheer, from an old fashioned Christmas bread to a braided Christmas bread with icing that looks like a centerpiece. With clear steps and make ahead options, you can bake this festive loaf with calm and joy.
If this recipe inspires you, leave a comment, share it with a friend, or save it for your next winter morning. I hope your kitchen feels warm, your loaf rises tall, and your first slice of Christmas Bread tastes like pure holiday magic.
Christmas Bread
Ingredients
For the dough
- 1 cup Warm whole milk About 240 milliliters, 110 to 115 degrees F
- 2.25 teaspoons Active dry yeast or instant yeast One packet, Red Star or SAF
- 6 tablespoons Granulated sugar Domino
- 2 large Eggs Room temperature
- 6 tablespoons Unsalted butter Softened, Land O Lakes or Plugra
- 2 teaspoons Finely grated orange zest
- 2 teaspoons Pure vanilla extract Nielsen Massey
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cardamom Optional but wonderful
- 1 teaspoon Fine sea salt
- 4 to 4.5 cups Bread flour Start with 4 cups, King Arthur, about 500 to 560 grams
For the fruit and nut mix
- 0.5 cup Golden raisins
- 0.5 cup Dried cranberries
- 0.33 cup Chopped candied orange peel Or use extra zest
- 0.33 cup Sliced almonds Lightly toasted
For the glaze and finish
- 1 cup Powdered sugar
- 2 to 3 tablespoons Milk
- 0.5 teaspoon Vanilla extract
Instructions
Preparation
- Proof the yeast by warming the milk until it feels like a hot bath. Stir in yeast and a pinch of sugar. Let stand until creamy and lightly foamy, about 5 to 10 minutes.
- In a large bowl, whisk together sugar, eggs, softened butter, orange zest, vanilla, cinnamon, cardamom, and salt until smooth.
- Pour the foamy yeast milk into the bowl and add 3.5 cups of bread flour. Stir until a shaggy dough forms, adding more flour as needed.
- Turn the dough onto a lightly floured counter and knead for 8 to 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a towel, and let rise in a warm spot until doubled, about 60 to 90 minutes.
- While the dough rises, soak raisins and cranberries in hot water for 5 minutes to plump, then drain and dry, tossing with a tablespoon of flour to prevent sinking.
- Gently deflate the risen dough and knead in fruit, candied peel, and almonds until evenly distributed.
- Shape the dough into a braid or round. Cover and let rise again until puffy, about 30 to 45 minutes.
- Preheat the oven to 350°F. Brush the surface with an egg wash and sprinkle with coarse sugar or sliced almonds.
- Bake for 30 to 40 minutes until deep golden, tenting with foil if browning too quickly.
- Cool on a rack for 20 minutes. Whisk together powdered sugar, milk, and vanilla for the glaze and drizzle over the warm loaf.
- Let the glaze set for 15 minutes before slicing and serving.