Delicious Christmas Bread Recipe: A Holiday Miracle in Every Bite

The Christmas Bread Recipe fills your home with the very essence of the holidays. Imagine pulling a golden, braided loaf from the oven, its surface glistening with a sweet glaze and dotted with jewel-like candied fruit.

This isn’t just bread; it’s a warm, edible hug, destined to become the centerpiece of your Christmas morning table and the recipe your family requests year after year. Best of all, this spectacular creation is surprisingly simple, proving you don’t need to be a professional baker to create a festive masterpiece.

WHY THIS CHRISTMAS BREAD IS ABSOLUTELY MAGICAL

You are going to fall in love with this Christmas Bread recipe, and I say that with complete confidence.

• First of all, this bread is incredibly forgiving and designed for the home baker. Unlike finicky pastries, this dough is resilient and rewards you with impressive results every single time.
• Furthermore, the active hands-on time is minimal; most of the recipe is waiting for the dough to rise, which gives you the perfect window to wrap presents or sip on some cocoa.
• Moreover, the flavor is a perfect symphony of festive spices and rich, buttery dough. Each slice is soft and tender, with pockets of bright, chewy fruit and the subtle warmth of cinnamon and nutmeg.
• Ultimately, this loaf is more than just a treat; it’s a creation. The act of braiding the dough is a meditative, joyful process that fills you with a genuine sense of accomplishment.

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GATHERING YOUR INGREDIENTS FOR A FESTIVE MASTERPIECE

Let’s gather our cast of characters. Using quality ingredients truly makes a difference in this delicious Christmas bread recipe.

For the Dough:

• All-Purpose Flour: The foundation of our bread. I recommend unbleached for the best texture.
• Granulated Sugar: For a touch of sweetness and to feed the yeast.
• Instant Yeast: This is our leavening hero. Instant yeast doesn’t require proofing and makes the process quicker.
• Whole Milk: Creates a richer, softer crumb than water.
• Unsalted Butter: For incredible flavor and a tender texture. We’ll use it melted in the dough and for brushing later.
• Egg: One large egg adds richness and helps with structure.
• Salt: Crucial for balancing the sweetness and enhancing all the flavors.

For the Filling & Add-Ins:

• Dried Fruits: A classic mix of candied cherries (red and green!), candied orange peel, and golden raisins is traditional. Feel free to use what you love!
• Warm Spices: Ground cinnamon and a pinch of nutmeg provide that quintessential Christmas aroma.
• Brown Sugar: For a deep, molasses-like sweetness in the swirl.
• Toasted Nuts (optional): Chopped pecans or walnuts add a wonderful crunch.

For the Glaze:

• Powdered Sugar: Creates a smooth, sweet glaze.
• Milk or Orange Juice: Just a tablespoon or two to thin the glaze to a drizzling consistency.

THE ESSENTIAL TOOLS FOR BAKING SUCCESS

You likely have everything you need already!

• Stand Mixer with Dough Hook: This makes kneading effortless, but a large bowl and your own two hands work perfectly too.
• Large Mixing Bowl: For the dough to rise in.
• Measuring Cups and Spoons: For accuracy.
• Rolling Pin: To roll out our dough.
• Bench Scraper: Incredibly helpful for dividing and handling the dough.
• Parchment Paper: To line our baking sheet for easy cleanup and no sticking.
• Pastry Brush: For buttering the dough.

STEP-BY-STEP: CRAFTING YOUR CHRISTMAS BREAD

Now for the fun part. Let’s bring this beautiful loaf to life, step by step.

Activate the Yeast and Make the Dough

Begin by warming the milk until it’s just lukewarm to the touch, not hot. Then, in the bowl of your stand mixer, combine the warm milk, a tablespoon of the sugar, and the yeast. Let it sit for about 5 minutes until it becomes foamy. This is how you know your yeast is alive and ready. Meanwhile, whisk together the flour and salt in a separate bowl.

Knead to Smooth Perfection

Next, add the melted butter, egg, and the remaining sugar to the yeast mixture. Using the dough hook attachment, start on low speed and gradually add the flour mixture. Once the dough comes together, increase the speed to medium and knead for 5-7 minutes. The dough should be soft, slightly tacky, but smooth and elastic. If you’re kneading by hand, turn the dough onto a floured surface and knead for 8-10 minutes until you achieve the same smooth, elastic feel.

The First Rise

Place the kneaded dough into a lightly greased bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Afterwards, find a warm, draft-free spot in your kitchen and let the dough rise until it has doubled in size. This usually takes about 1 hour.

THE ART OF SHAPING AND THE FINAL PROOF

Once the dough has doubled, punch it down gently to release the air. Turn it out onto a lightly floured surface. Using your rolling pin, roll the dough into a large rectangle, about 12×18 inches. Then, brush the entire surface with melted butter, leaving a small border around the edges.

Sprinkle the brown sugar, cinnamon, and your mixed dried fruits and nuts evenly over the buttered surface. Now, starting from one long side, tightly roll the dough into a log, pinching the seam to seal it. Place the log seam-side down on your work surface.

Using a sharp knife or bench scraper, carefully cut the log in half lengthwise, exposing all the beautiful layers of filling. Then, with the cut sides facing up, twist the two halves around each other, pinching the ends together to form a lovely, braided loaf. Transfer this to a parchment-lined baking sheet.

Finally, cover the shaped loaf lightly and let it proof for its second rise. It should become puffy, which takes about 30-45 minutes. Towards the end of the rise, preheat your oven to 350°F (175°C).

BAKING TO GOLDEN, FRAGRANT PERFECTION

Bake the risen loaf for 25-35 minutes. You’ll know it’s done when the top is a deep golden brown and the internal temperature registers 190°F (88°C) on an instant-read thermometer. If the top is browning too quickly, you can tent it loosely with foil for the last 10 minutes of baking.

THE GLAZE THAT MAKES IT GLISTEN

As soon as the bread comes out of the oven, you can brush the top with a little more melted butter for an extra-soft crust. Let the bread cool on the pan for at least 20 minutes before glazing.

To make the simple glaze, whisk the powdered sugar with a tablespoon of milk or orange juice until smooth. Add more liquid a few drops at a time until it reaches a thick but drizzle-able consistency. Drizzle it artfully over the cooled loaf.

EXPERT TIPS FOR THE MOST SPECTACULAR LOAF

• Flour Your Fruits: Tossing the dried fruits in a tablespoon of the recipe’s flour before adding them to the dough helps prevent them from sinking to the bottom.
• Patience is Key: Do not add the glaze while the bread is hot, or it will just melt into a sticky mess and make slicing difficult.
• The Sharpest Cut: For the cleanest slices, use a serrated bread knife and use a gentle sawing motion.
• Temperature Matters: Ensure your milk is warm, not hot, to avoid killing the yeast. Similarly, your egg should be at room temperature to incorporate smoothly into the dough.

FESTIVE VARIATIONS TO MAKE IT YOUR OWN

This delicious Christmas bread recipe is a wonderful canvas for your creativity.

• Almond Joy: Swap the fruit for a cup of shredded coconut and a half-cup of dark chocolate chips. Add a drop of almond extract to the dough.
• Orange-Cranberry Bliss: Use dried cranberries and orange zest in the filling. Use fresh orange juice for the glaze.
• Panettone-Style: Add the zest of one lemon and one orange to the dough for a classic Italian flavor.

STORING YOUR BREAD FOR MAXIMUM FRESHNESS

Store the completely cooled Christmas Bread, well-wrapped in plastic wrap, at room temperature for up to 3 days. For longer storage, you can freeze the unglazed loaf for up to 3 months. Simply wrap it tightly in plastic wrap and then foil. Thaw at room temperature and warm gently in the oven before glazing and serving.

TROUBLESHOOTING YOUR BAKING QUESTIONS

My dough didn’t rise. What happened?
The most common culprit is expired yeast or milk that was too hot, which killed the yeast. Always check the expiration date on your yeast and ensure liquids are just warm.

My bread is browning too fast on top.
This is easily fixed! Simply tent the loaf with aluminum foil for the remainder of the baking time. This will slow down the browning while allowing the inside to finish cooking.

The fruit on top burned.
You can chop the fruit a bit finer next time, or add it only to the inner swirl. Tenting with foil partway through baking also helps protect the top.

THE PERFECT WAY TO SERVE AND SAVOR

This Christmas Bread is sublime served slightly warm, with a generous pat of good butter. It makes for an unforgettable Christmas morning breakfast alongside a cup of coffee or tea. Furthermore, it’s a stunning dessert served with a scoop of vanilla ice cream. Honestly, it’s perfect any time of day.

A NOTE ON INGREDIENTS AND SUBSTITUTIONS

This is an indulgent holiday treat, and using full-fat milk and real butter gives it the best flavor and texture. However, you can use 2% milk if that’s what you have. For a dairy-free version, non-dairy milk and plant-based butter will work well, though the flavor will be slightly different.

A SWEET MEMORY THAT STARTED IT ALL

I first baked this Christmas Bread years ago for a neighbor who had just moved in during a bleak December. I wanted to welcome them with something that felt like home. When I handed over the warm, fragrant loaf, their faces lit up.

It wasn’t just about the bread; it was about the connection, the shared warmth in the cold. Now, I bake it every year, and that simple act of giving is what the Christmas spirit is all about for me.

YOUR FINAL BAKING CHECKLIST

Before you start, do a quick scan:

• Yeast is fresh and milk is lukewarm.
• Butter is melted and slightly cooled.
• Egg is at room temperature.
• Dried fruits are chopped and ready.
• Oven is preheated.
• Baking sheet is lined with parchment.

CHRISTMAS BREAD FAQS