Festive Christmas Bread: Best Cozy Holiday Loaf for Gifting

There’s a certain hush to December mornings in Asheville—frost on the mailbox, cinnamon in the air, and the quiet thrill of baking something that makes your whole house smell like a holiday hug. This Festive Christmas Bread is the loaf I pull from the oven when I want to wrap love in parchment and share it with neighbors, teachers, and friends. It’s an easy, tender sweet bread perfumed with orange zest, warm cinnamon, and studded with jewel-toned dried fruit.

A quick glaze drips down the golden crust like icicles, and thinly sliced almonds add a merry crunch. Whether you’re planning Christmas bread gifts, a cozy brunch, or looking for December baking ideas that travel well, this loaf checks every box.

For years, I sold small holiday loaves at winter markets. People would come back the next week asking for “that fruity one with the glittery top.” This is it—simple to make, beautifully sliceable, and irresistibly festive.

Why You’ll Love Festive Christmas Bread

• Soft, sliceable crumb: A tender, enriched base means neat slices for gifting and breakfast boards.
• Bright holiday flavor: Orange zest and vanilla pair with cinnamon and nutmeg for that “Christmas morning” aroma.
• Fruit-forward but balanced: Dried cranberries, golden raisins, and candied orange peel in every bite—never cloying.
• Make-ahead friendly: Stays moist for days and freezes like a dream, perfect for Christmas bread gifts.
• Decorates easily: A simple vanilla-orange glaze and a sprinkle of sparkling sugar turn it into a centerpiece.
• Flexible pantry recipe: Swap fruits, add nuts, or fold in chocolate—see the “Variations” section for ideas.
• Beginner-friendly method: No stand mixer required; clear steps and timing windows keep things stress-free.

Ingredients

Dry Ingredients

• 2 3/4 cups (330 g) all-purpose flour
• 1 tablespoon cornstarch (for extra tenderness)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg

Wet Ingredients

• 1/2 cup (113 g) unsalted butter, melted and cooled
• 3/4 cup (150 g) granulated sugar
• 1/3 cup (70 g) light brown sugar, packed
• 2 large eggs, room temperature
• 1 cup (240 ml) whole milk, room temperature (or buttermilk for tang)
• 1/3 cup (80 ml) sour cream or plain Greek yogurt
• 1 tablespoon pure vanilla extract
• Zest of 1 large orange (about 1 tablespoon)
• 1 tablespoon fresh orange juice

Fruit & Mix-ins

• 1 cup mixed dried fruit (e.g., 1/2 cup dried cranberries + 1/2 cup golden raisins)
• 1/4 cup finely chopped candied orange peel (optional but highly recommended)
• 1/2 cup sliced almonds (divided; 1/4 cup for batter, 1/4 cup for topping)
• 1 tablespoon flour (to toss with dried fruit so it disperses evenly)

Glaze & Finish

• 1 cup (120 g) powdered sugar
• 2–3 tablespoons orange juice (to thin)
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1–2 tablespoons white sparkling or sanding sugar (for snowy effect)

Step-by-Step Instructions

1. Prep: Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with a parchment sling for easy removal.
2. Whisk dry: In a medium bowl, whisk flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Whisk wet: In a large bowl, whisk melted butter, granulated sugar, and brown sugar until glossy. Add eggs one at a time, whisking well. Whisk in milk, sour cream, vanilla, orange zest, and orange juice until smooth.
4. Combine: Add dry ingredients to wet and fold gently with a spatula until just combined (a few small lumps are fine).
5. Fruit prep: Toss dried fruit and candied orange peel with 1 tablespoon flour. Fold into batter with 1/4 cup sliced almonds.
6. Pan & top: Scrape batter into pan, smoothing the top. Sprinkle remaining 1/4 cup sliced almonds over the surface.
7. Bake: Bake 50–60 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. If browning too quickly, tent loosely with foil during the last 15 minutes.
8. Cool: Cool in the pan 15 minutes, then lift out to a rack to cool completely (this helps the crumb set).
9. Glaze: Whisk powdered sugar, orange juice (add gradually), vanilla, and a pinch of salt until pourable but opaque. Drizzle over cooled loaf. Sprinkle with sparkling sugar for a winter wonderland finish.
10. Slice & serve: Let glaze set 20–30 minutes before slicing.

Don’t miss our nostalgic nutty favorite for gift baskets: Banana Nut Bread

How to Serve Festive Christmas Bread

This loaf was built for sharing. For brunch, I love to cut thick slices and warm them lightly in a low oven (300°F for about 5–7 minutes). The glaze softens, the citrus perfumes the kitchen, and the crumb turns velvety again. Serve with salted butter, orange marmalade, or a quick cinnamon-honey butter (2 tablespoons softened butter + 1 tablespoon honey + 1/8 teaspoon cinnamon). For an elegant holiday board, arrange slices with fresh clementines, aged cheddar, soft brie, roasted nuts, and a tiny bowl of cranberry jam. The sweet-spiced bread bridges savory cheeses and tart fruit like a pro.

Gifting? Cut the loaf once it’s fully cooled and the glaze has set so the slices stay tidy. You can wrap the whole loaf tightly in parchment, tie it with baker’s twine, and tuck a sprig of rosemary under the knot. Add a handwritten tag with serving ideas and storage tips. For bite size Christmas treats, slice and cube the bread into 1-inch pieces, then skewer with a cranberry and a cube of white cheddar for an unexpectedly delicious party nibble.

Hosting kids? Toast slices and top with a spoonful of vanilla yogurt and a few pomegranate arils—suddenly it’s a holiday dessert for gifts and breakfast in one. And for a cozy nightcap, pan-toast leftover slices in a little butter until golden, then dust with cinnamon sugar. It’s the December cousin of French toast, and it will make you the hero of any winter bread recipes roundup.

How to Store Festive Christmas Bread

A well-wrapped sweet loaf keeps beautifully, which is why it’s ideal for Christmas bread gifts and holiday loaf recipes that travel.

• Room Temperature (Best for 3–4 Days): Wrap the fully cooled loaf snugly in parchment or plastic wrap, then place in an airtight container. The glaze acts like a moisture shield; keep the loaf whole until serving to retain freshness.
• Refrigerator (Up to 1 Week): If your kitchen runs warm, chill the loaf in an airtight container. Bring slices to room temperature or warm in a low oven before serving for the best texture.
• Freeze Whole (Up to 3 Months): Wrap the cooled, unglazed loaf in plastic wrap, then foil. Thaw overnight in the refrigerator. Add glaze the day you plan to serve.
• Freeze Slices (Up to 3 Months): Slice, then separate layers with parchment, and store in a freezer bag. Rewarm straight from frozen at 300°F for 8–10 minutes, or toast lightly.
• Make-Ahead Tip: Bake loaves two weeks before the holidays and freeze. The day before gifting, thaw, glaze, and add sparkling sugar for that just-baked look.

If you’ve added nuts or chocolate, the same storage rules apply. Avoid humid environments once glazed; condensation can melt the sparkly topping. For shipping care packages, skip the glaze and include a small jar of powdered sugar with instructions to dust before serving.

Tips to Make Festive Christmas Bread

1. Room-Temp Dairy & Eggs: Cold ingredients can cause curdling and tunneling. Room temperature promotes a fine, even crumb.
2. Measure Flour Accurately: Spoon and level flour (or use a scale) to avoid dense loaves.
3. Don’t Overmix: Fold just until combined after adding dry ingredients; overmixing toughens the bread.
4. Toss the Fruit in Flour: This keeps fruit from sinking and ensures even distribution.
5. Check Early: Start testing at 48–50 minutes; ovens vary and a moist fruit loaf can go from perfect to overbaked quickly.
6. Tent with Foil: If the top is browning fast, tent to protect color while the center finishes.
7. Flavor Boosters: Orange zest is magic; add 1/2 teaspoon almond extract for marzipan vibes or swap cinnamon for chai spice.
8. Glaze Consistency: Aim for thick yet pourable. If it disappears into the loaf, whisk in more powdered sugar; if it sits too stiff, add drops of juice.
9. Make It Gift-Ready: Mini loaves (three 5×3-inch pans) bake in 28–34 minutes—perfect for Christmas bread gifts.
10. Texture Tweaks: For ultra-moist slices, use buttermilk; for a richer crumb, replace 2 tablespoons milk with heavy cream.

Variations of Festive Christmas Bread

• Christmas Fruit Bread (Classic): Increase dried fruit to 1 1/2 cups and add 1/2 cup chopped toasted pecans. Finish with a rum-vanilla glaze (swap orange juice for 1 tablespoon dark rum + 1 tablespoon milk).
• Chocolate-Orange Noel: Fold in 3/4 cup mini dark chocolate chips and 1/2 teaspoon espresso powder. Glaze with orange juice and top with micro-planed zest.
• Gingerbread Spice: Add 2 tablespoons molasses, 1 teaspoon ground ginger, and a pinch of cloves. Swap vanilla for 1/2 teaspoon orange extract.
• Cranberry Almond: Use all dried cranberries, add 1 teaspoon almond extract, and top with extra sliced almonds.
• Eggnog Glaze: Keep the base loaf, but glaze with 2–3 tablespoons eggnog + a whisper of nutmeg.
• Cinnamon Swirl: Reserve 1/2 cup batter. Mix it with 2 tablespoons brown sugar + 1 teaspoon cinnamon; layer and swirl into the pan.
• Citrus Poppy: Add 1 tablespoon poppy seeds and zest of 1 lemon plus 1 orange. Glaze with lemon-orange mix.
• Mini Gift Loaves: Divide batter among three 5×3-inch pans, reduce bake time, wrap in parchment, and tie with ribbon for Christmas bread gifts.

FAQs

Final Thoughts

Holiday baking should feel like a warm hug, not a test. This Festive Christmas Bread brings sparkle to brunch, sweetness to snack time, and generosity to your gift list. Wrap it up, pass it on, and watch the smiles. If your December is full, bake ahead—future you will thank you when the doorbell rings and you already have a beautiful loaf ready to share.

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Festive Christmas Bread

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• Author: Rosie
• Total Time: 1 hour 15 minutes
• Yield: 1 (9×5-inch) loaf 1x
• Diet: Vegetarian

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Description

A tender, citrus-spiced Christmas loaf studded with dried fruit and almonds, finished with an orange-vanilla glaze and sparkling sugar—perfect for gifting and winter brunch.

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Ingredients

Scale 1x2x3x

• 2 3/4 cups (330 g) all-purpose flour
• 1 tbsp cornstarch
• 2 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp fine sea salt
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup (113 g) unsalted butter, melted and cooled
• 3/4 cup (150 g) granulated sugar
• 1/3 cup (70 g) light brown sugar, packed
• 2 large eggs, room temp
• 1 cup (240 ml) whole milk (or buttermilk)
• 1/3 cup (80 ml) sour cream or plain Greek yogurt
• 1 tbsp pure vanilla extract
• Zest of 1 large orange (about 1 tbsp)
• 1 tbsp fresh orange juice
• 1 cup mixed dried fruit (cranberries + golden raisins)
• 1/4 cup finely chopped candied orange peel (optional)
• 1/2 cup sliced almonds, divided
• 1 cup (120 g) powdered sugar
• 2–3 tbsp orange juice (for glaze)
• 1/2 tsp vanilla extract (for glaze)
• Pinch of salt
• 1–2 tbsp white sparkling sugar (for topping)

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment.

2. Whisk flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. In a large bowl whisk melted butter, granulated sugar, and brown sugar. Whisk in eggs.

4. Whisk in milk, sour cream, vanilla, orange zest, and orange juice until smooth.

5. Toss dried fruit and candied peel with 1 tbsp flour; fold into batter with 1/4 cup almonds.

6. Spread batter in pan, top with remaining 1/4 cup almonds.

7. Bake 50–60 minutes, tenting with foil if browning too quickly. Toothpick should come out with a few moist crumbs.

8. Cool 15 minutes in pan, then transfer to a rack to cool completely.

9. Whisk powdered sugar, orange juice, vanilla, and a pinch of salt to make a pourable glaze.

10. Drizzle glaze over cooled loaf and finish with sparkling sugar. Let set 20–30 minutes before slicing.

Notes

Mini loaves (5×3-inch) bake in 28–34 minutes; perfect for gifts.

For extra moisture, swap milk for buttermilk.

Add 1/2 tsp almond extract for a marzipan note or 3/4 cup mini chocolate chips for a dessert-style loaf.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/12 loaf)
• Calories: 260
• Sugar: 21g
• Sodium: 230mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 45mg