It is not Christmas in my kitchen until a warm loaf of Festive Christmas Bread comes out of the oven, perfumed with citrus and spice. This soft, fruit-studded loaf is the kind you slice while it is still slightly warm and pass around with butter and stories. Let me walk you through my reliable, bakery-style method so yours turns out plush and golden every time.
Festive Christmas Bread
Equipment
- 1 Stand mixer with dough hook (optional; knead by hand)
- 1 Large mixing bowl
- 1 9-inch round pan (or parchment-lined sheet pan)
- 1 Parchment Paper
- 1 Instant-read thermometer
- 1 Cooling rack
Instructions
Make the Bread
- Cover the dried fruit and candied peel with hot water, tea, or orange juice for 10 to 15 minutes. Drain very well, pat dry, then toss with 1 tbsp flour to help it suspend in the dough. Set aside.
- In the bowl of a stand mixer, whisk together the flour, sugar, yeast, salt, cinnamon, cardamom (or nutmeg), and the orange and lemon zests. Add the warm milk, eggs, and vanilla. Mix on low until a shaggy dough forms, 1 to 2 minutes.
- Knead on medium speed 6 to 8 minutes until smooth. With the mixer running, add the soft butter a tablespoon at a time; continue kneading 4 to 6 minutes more until the dough is silky, elastic, and passes a gentle windowpane. If kneading by hand, expect 12 to 15 minutes total.
- Place the dough in a lightly oiled bowl, cover, and let rise at warm room temperature until doubled in size, about 60 to 90 minutes.
- Turn the dough out and gently press into a rectangle. Scatter the dried fruit and nuts over the top, fold like a letter, and knead lightly to distribute. Shape into a tight round and place on a parchment-lined sheet or into a greased 9-inch round pan. Cover and let rise until puffy and just shy of doubled, 45 to 75 minutes.
- Heat oven to 350°F (175°C). Score a shallow star or cross on top and brush with a little milk for shine. Bake 30 to 38 minutes until deep golden and the center registers about 190°F. Tent with foil if browning too quickly.
- Cool on a rack 20 to 30 minutes. Whisk powdered sugar, a pinch of salt, and just enough orange juice (or milk) to make a thick, pourable glaze. Drizzle over the warm bread and sprinkle with pearl sugar or sliced almonds. Cool fully before slicing for the neatest slices.
Notes
Why You’ll Love This Festive Christmas Bread
- Soft, tender crumb with cozy cinnamon and citrus that tastes like the holidays.
- Generous fruit and candied peel in every slice, without sinking to the bottom.
- Step-by-step method with pro baker tips so it is simple for any skill level.
- Make-ahead friendly with overnight rise and freezer options.
Festive Christmas Bread Ingredients & Substitutions
- Dough
- 3 1/4 cups (390 g) bread flour, plus extra for dusting (swap: all-purpose flour works; reduce liquid by 1 to 2 tbsp if the dough feels very soft)
- 1/3 cup (65 g) granulated sugar
- 2 1/4 tsp (7 g) instant yeast (swap: active dry yeast; bloom in the warm milk 5 to 10 minutes until foamy)
- 3/4 tsp fine sea salt
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom or nutmeg
- Zest of 1 orange and 1 lemon
- 3/4 cup (180 ml) warm whole milk, 105 to 110 F (swap: any milk or unsweetened almond milk)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 6 tbsp (85 g) unsalted butter, very soft (swap: 1/4 cup plus 2 tbsp neutral oil for dairy-free)
- 1 1/4 cups (175 g) mixed dried fruit such as golden raisins, cranberries, chopped apricots
- 1/3 cup (50 g) candied orange or lemon peel, finely chopped
- 1/2 cup (60 g) toasted chopped almonds or pistachios, optional
- Glaze
- 1 cup (120 g) powdered sugar
- 2 to 3 tbsp fresh orange juice or milk
- Pinch of fine salt
- Pearl sugar or sliced almonds to finish, optional
Swaps and notes: Use 1 tsp orange extract if you are out of citrus. For a less sweet loaf, reduce sugar to 1/4 cup. If using very moist fruit, pat it dry and toss with 1 tbsp flour before adding.
Step-by-Step Instructions to Make Festive Christmas Bread
1. Soak and Prep the Fruit
Cover the dried fruit and candied peel with hot water, tea, or orange juice for 10 to 15 minutes, then drain very well and pat dry. Toss with 1 tbsp flour to help it suspend in the dough. Set aside.
2. Mix the Dough
In the bowl of a stand mixer, whisk flour, sugar, yeast, salt, cinnamon, cardamom, and citrus zests. Add warm milk, eggs, and vanilla. Mix on low until a shaggy dough forms, 1 to 2 minutes.
3. Knead and Add Butter
Knead on medium speed 6 to 8 minutes until smooth. With the mixer running, add the soft butter a tablespoon at a time; continue kneading 4 to 6 minutes until the dough is silky, elastic, and passes a gentle windowpane test. If kneading by hand, it may take 12 to 15 minutes.
4. First Rise
Place the dough in a lightly oiled bowl, cover, and let rise at warm room temperature until doubled, about 60 to 90 minutes depending on your kitchen.
5. Add Fruit and Shape
Turn the dough out, gently press into a rectangle, scatter the dried fruit and nuts over the top, and fold like a letter. Knead lightly to distribute. Shape into a tight round and place on a parchment-lined sheet or into a greased 9 inch round pan. Cover and let rise until puffy and just below doubled, 45 to 75 minutes.
6. Bake
Heat oven to 350 F (175 C). Score a shallow star or cross on top and brush with milk for shine. Bake 30 to 38 minutes until deep golden and the center registers about 190 F. Tent with foil if browning too quickly.
7. Glaze and Finish
Cool on a rack 20 to 30 minutes. Whisk powdered sugar, salt, and just enough orange juice to make a thick, pourable glaze. Drizzle over the warm bread and sprinkle with pearl sugar or almonds. Cool fully before slicing for the neatest slices.
Tips for Success
- Weigh your flour for consistent results. If measuring by cups, fluff, spoon, and level.
- Soft butter integrates best. If the dough smears on the bowl, keep mixing; it will come together.
- Fruit should be well drained and patted dry to prevent gummy spots.
- Proof by look, not the clock. The dough should look puffy and spring back slowly when poked.
- Check doneness with an instant-read thermometer. Aim for about 190 F in the center.
Variations of Festive Christmas Bread
- Chocolate Orange: Swap half the dried fruit for 3/4 cup (120 g) dark chocolate chips and add 1 tbsp extra orange zest.
- Cranberry Pistachio: Use dried cranberries and chopped pistachios, then finish with a vanilla glaze.
- Marzipan Swirl: Roll 6 oz marzipan into a rope and coil it into the center before the second rise.
- Gingerbread Spice: Add 1 tsp ground ginger and a pinch of cloves; glaze with molasses icing.
- Mini Loaves: Divide into 6 to 8 portions, bake 18 to 22 minutes.
Serving Suggestions: What to Pair with Festive Christmas Bread
- Warm slices with salted butter and orange marmalade for breakfast.
- Afternoon tea with honey and a little soft cheese like mascarpone.
- Holiday brunch board with ham, sharp cheddar, and fresh pears.
- Evening treat with mulled wine, spiced cider, or hot chocolate.
Storage & Reheating Instructions
Store cooled bread tightly wrapped at room temperature for 3 to 4 days. For longer storage, slice and freeze in a zip-top bag for up to 2 months.
To reheat, toast individual slices or warm the whole loaf, wrapped, at 300 F (150 C) for 8 to 10 minutes until soft.
Memories Made Around the Table
Every year my kids take turns zesting the citrus while holiday music plays, and we try to guess which neighbor will knock first once the scent drifts outside. One loaf for us, one for sharing, and a powdered sugar trail across the kitchen that makes us laugh.
FAQs
Can I use active dry yeast instead of instant?
Yes. Bloom active dry yeast in the warm milk with a pinch of sugar for 5 to 10 minutes until foamy, then proceed.
Can I make the dough ahead?
Absolutely. After the first rise, refrigerate the dough up to 18 hours. Let it sit at room temperature 45 to 60 minutes, shape, proof, and bake.
How do I keep the fruit from sinking?
Pat it dry after soaking and toss with 1 tbsp flour before folding into the dough. A slightly tighter dough also helps suspend add-ins.
Can I bake this in a loaf pan?
Yes. Use a greased 9 by 5 inch pan and bake 35 to 42 minutes, tenting with foil if needed.
How do I make it dairy-free?
Use almond milk or oat milk and swap butter with neutral oil. The crumb will be slightly lighter but still tender.
Is there a gluten-free option?
Use a quality 1:1 gluten-free baking flour with xanthan gum and add 1 extra egg white. Expect a slightly denser loaf and monitor bake time.
Final Thoughts
This Festive Christmas Bread is everything I love about holiday baking: comforting, generous, and meant to share. Follow the steps, trust the dough, and you will have a shimmering centerpiece that tastes like celebration.