Festive Christmas Bread is 3-step, easy, soft, delicious.

Festive Christmas Bread is my holiday anchor.

It’s a three-step loaf I can pull off on busy mornings.

I’m a chef who loves a plan that fits a packed schedule.

This soft bread suits my rhythm: easy to mix, a gentle rise, and a bake.

It fills the house with vanilla and cinnamon.

Studded with dried fruit, it shines on Christmas.

A silky glaze finishes it.

It’s perfect for gifting or serving warm with butter.

The trick is simple pantry ingredients, measured timing, and a braid that looks pretty.

Join me as we walk through each step and make it memorable.

Table of Contents

what make this Recipe special

Festive Christmas Bread has become my holiday anchor in a busy kitchen.

I love a loaf that respects time, yet smells like cinnamon magic.

With three simple steps, I can bake joy even on frantic mornings.

This bread loves dried fruit and a vanilla glaze that feels celebratory.

Its soft crumb forgives busy days and still feels special.

I bake a loaf to gift or share on Christmas morning.

The aroma makes the house feel warmer before the oven even hums.

Festive Christmas Bread aroma and texture that warms the kitchen

When it bakes, vanilla and cinnamon drift through the house like a cozy hug.

I know you want something cozy and quick.

The loaf stays tender with a soft crumb and a gentle sweetness.

Dried fruit specks punctuate every slice, giving bursts of tang and chew.

A three-step approach that fits busy schedules for Festive Christmas Bread

I designed this method to flow with real life.

Step one wakes the yeast.

Step two folds in flavors.

Step three bakes until golden and set.

Letting the dough rise twice builds a forgiving, airy crumb.

If mornings are rushing, you can braid the dough and still shine.

Ingredients

For Festive Christmas Bread, gather these ingredients. Exact quantities are listed at the bottom of the article and printable when you print this post.

I keep these staples on the counter so I can mix the dough quickly, even on mornings that feel like a whirlpool.

3 cups all-purpose flour — the base for a soft, airy crumb.

¼ cup granulated sugar — a gentle sweetness that helps browning.

1 packet (2 ¼ tsp) active dry yeast — the rise that makes it plush.

½ tsp salt — heightens flavor and strengthens the dough.

¾ cup warm milk (about 110°F) — hydrates and keeps the dough tender.

¼ cup unsalted butter, melted — adds richness and velvety texture.

2 large eggs — enriches flavor and structure.

½ tsp vanilla extract — cozy aroma that anchors the spices.

1 tsp ground cinnamon — classic festive warmth.

¼ tsp ground nutmeg — a subtle, cozy note.

½ cup mixed dried fruit (raisins, cranberries, chopped apricots) — studded sweetness and chew.

Optional: ¼ cup chopped nuts or candied peel — extra texture and color.

Glaze: ½ cup powdered sugar — gives a glossy, festive finish.

1–2 tbsp milk — loosen or thicken the glaze to your preference.

½ tsp vanilla extract — enhances the glaze aroma.

Note: Exact quantities are at the bottom of the article and available for printing.

How to Make Festive Christmas Bread

Step 1: Activate yeast and prepare for rise

I warm the milk to about 110°F.

I stir in yeast and 1 teaspoon sugar.

Let it sit 5 to 10 minutes until foamy.

This starter wakes Festive Christmas Bread and sets the tone.

Step 2: Mix dry ingredients and combine wet ingredients

I whisk flour, sugar, salt, cinnamon, and nutmeg in a large bowl.

I beat eggs, melted butter, and vanilla in a separate bowl.

I pour the wet into the dry and mix until a soft dough forms.

Step 3: Form dough, knead, and fold in dried fruit

I gently fold in dried fruit and optional nuts.

I turn the dough onto a floured counter and knead 5–7 minutes.

Step 4: First rise, shape, and second rise

I place the dough in a greased bowl; cover; rise until doubled, about 1 hour.

I punch down the dough gently.

I shape into a loaf or braid and place in a greased pan.

I let it rise again for 30 minutes.

These steps yield a Festive Christmas Bread that’s light and airy.

Step 5: Bake until golden and glaze while warm

I preheat the oven to 350°F (175°C).

I bake 30–35 minutes until golden and cooked through.

I whisk glaze ingredients and drizzle over warm Festive Christmas Bread.

Tips for Success

Keep ingredients at room temperature for a smoother, quicker mix.

Measure carefully and level dry ingredients for consistent rise.

Warm milk with a quick sugar boost helps activate yeast.

Be patient with the first rise; warm spot helps.

Lightly fold in fruit to avoid deflating the dough.

Shape into a braid or loaf and give it space.

Glaze while bread is warm for a glossy finish.

Keep a warm, draft-free rise spot.

Let leftovers rest a few minutes before slicing.

Equipment Needed

Stand mixer with dough hook (or mix by hand)

Mixing bowls and a whisk

Measuring cups and spoons

Rolling pin or clean kneading surface

9×5-inch loaf pan or lined sheet

Rubber spatula and pastry brush for glaze

Cooling rack

Oven-safe thermometer (optional)

Silicone mat or parchment for kneading

Variations

I love a gluten-free and dairy-free version of Festive Christmas Bread: use a 1:1 gluten-free flour blend with a touch of xanthan gum, swap milk for almond or oat milk, and use olive oil or dairy-free butter. Rise may be a touch slower, so give it extra time and gentle handling.

I keep an egg-free option ready: replace eggs with two flax eggs or 1/2 cup unsweetened applesauce. You may need a touch more liquid, so add small amounts as you mix.

I make it nut-free by default: omit optional nuts, and boost dried fruit or a hint of citrus zest for brightness and texture.

I love a fruit-forward twist: swap or add more dried fruit—raisins, cranberries, chopped apricots, or cherries. Soak fruit briefly to plump, then fold in last.

I enjoy citrus and spice tweaks: add 1 teaspoon orange zest or a pinch of cardamom for a warm, festive aroma without overpowering the bread.

I experiment with glazes: try an orange-vanilla glaze or a maple glaze. Adjust thickness with milk to your preference for a satin finish.

I braid it for a show-stopping look: braid the dough before baking, then bake as directed for a pretty, festive loaf that’s still soft inside.

I lighten the sweetness if needed: reduce sugar in the dough by 1–2 tablespoons and skip the glaze, or opt for a thinner glaze to keep things easier on a busy morning.

Why You’ll Love This Festive Christmas Bread

I love how Festive Christmas Bread comes together in three simple steps. It’s forgiving, making busy mornings feel doable. The kitchen fills with vanilla and cinnamon, a welcoming scent that instantly lowers my stress level.

This bread shines at breakfast, gifts, or a cozy moment with butter. The soft crumb and fruity pockets feel celebratory without fuss. It’s quick to prep, easy to bake, and easy to repeat holiday season.

Serving Suggestions

Serve Festive Christmas Bread warm with butter and jam. It also shines as a centerpiece in a basket.

Serve warm with butter and jam.

Present sliced on a festive board with citrus.

Pair with hot coffee or cocoa.

Gift-ready in parchment with a ribbon.

Arrange on a platter with cranberries for color.

Make-Ahead and Freezer-Friendly Festive Christmas Bread

I’ve learned to love this Festive Christmas Bread as a planning ally, not a clock- watcher. When life is buzzing, a little advance prep means a warm loaf waits like a hug at dawn. Here are friendly ways to stretch time without losing the cozy glow of the bread.

Make-ahead dough after the first rise is a lifesaver. Refrigerate it overnight to slow fermentation, then finish the rise and bake when you’re ready. It still bakes up soft, fluffy, and ready to share.

Freezing options for Festive Christmas Bread

Freeze dough after the first rise. Wrap tightly and freeze up to 2 months. Thaw in the fridge, then shape, rise again, and bake as directed.

Freeze baked loaf for gifting. Cool completely, wrap well, and freeze up to 1–2 months. Reheat gently to restore warmth and softness.

Make mini gift loaves. Divide dough before the final rise for small loaves or braids. Freeze or bake, then wrap for gifting.

Storage and gifting ideas

Wrap cooled loaf in parchment with a ribbon for a quick, charming gift. Slice and seal leftovers in an airtight container for 2–3 days at room temperature, or freeze portions for longer storage. A handwritten bake-time note on the tag makes it feel extra thoughtful.

FAQs

Can I make Festive Christmas Bread with gluten-free flour?

Yes, I’ve found gluten-free all-purpose blends can work for Festive Christmas Bread, but texture and rise may vary; I usually test a small batch first and adjust the liquid as needed to get the right softness.

Can I substitute eggs or dairy?

In my kitchen I often swap eggs with 1/4 cup unsweetened applesauce or a flax/chia egg, and I use dairy-free butter or plant-based milk with equal fat content; keep an eye on moisture and adjust as you go.

How should I store leftovers?

I store slices in an airtight container for up to 3 days, or wrap tightly and freeze for longer; reheat gently to restore softness and the full vanilla-cinnamon aroma.

Can I freeze the dough before baking?

Yes, I freeze the dough after the first rise; thaw, complete the rise, then bake as directed for best results and a loaf that stays soft and festive.

I love how Festive Christmas Bread arrives like a warm hug after a long day. The three-step rhythm fits my busy life, turning chaos into cozy rituals. Each slice carries vanilla, cinnamon, and fruit memories from holidays past. When I share it, I hear a sigh of relief from friends and family, as if time slowed down just enough to savor sweetness.

This loaf makes gifting feel simple and heartfelt, not rushed. I jot notes on a tag, wrap it lovingly, and watch doors slide open with warmth. In the end, Festive Christmas Bread is joy you can bake today.

Print