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Festive Christmas Bread

Festive Christmas Bread

This Festive Christmas Bread is soft, lightly sweet, and studded with colorful dried fruit, nuts, and warm holiday spices. It tastes like Christmas morning in every slice and makes a beautiful centerpiece for brunch or gifting.
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Prep Time 20 minutes
Cook Time 30 minutes
Rise 1 hour
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Bread, Breakfast, Dessert
Cuisine: American, European-inspired
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Bread:
  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 packet 2 1/4 tsp active dry yeast
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 3/4 cup warm milk
  • 1/4 cup unsalted butter melted
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup dried cranberries
  • 1/2 cup golden raisins or chopped dried apricots
  • 1/3 cup chopped nuts pecans, walnuts, or almonds
For the Glaze:
  • 1 cup powdered sugar
  • 1 to 2 tbsp milk
  • 1/2 tsp vanilla extract
  • Holiday sprinkles optional

Equipment

  • Mixing bowl
  • Baking sheet
  • Parchment paper
  • Measuring cups
  • Cooling rack

Method
 

Activate Yeast
  1. Mix warm milk, sugar, and yeast in a bowl. Let sit 5 minutes until foamy.
Make the Dough
  1. In a large bowl, combine flour, salt, cinnamon, and nutmeg. Add yeast mixture, melted butter, egg, and vanilla. Stir, then knead for 5 to 7 minutes until smooth.
Add Mix-Ins
  1. Knead in dried cranberries, raisins/apricots, and nuts until evenly distributed.
First Rise
  1. Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled.
Shape & Bake
  1. Preheat oven to 350°F (175°C). Shape dough into a round loaf and place on a parchment-lined baking sheet. Bake 28 to 32 minutes until golden and cooked through.
Glaze
  1. Whisk powdered sugar, milk, and vanilla into a smooth glaze. Drizzle over cooled bread and garnish with sprinkles.

Notes

• For extra richness, add 1/4 cup candied citrus peel.
• This bread freezes well for up to 2 months.
• Make it ahead: Bake the day before and glaze right before serving.