There’s something truly magical about the smell of something baking in the oven on Christmas morning. It’s a smell that promises coziness, celebration, and a moment of pure joy before the gift-wrapping chaos begins. This Festive Christmas Bread is that promise made real. It’s a sweet, braided loaf, studded with colorful fruit and nuts, that looks as stunning as it tastes. It’s the perfect centerpiece for your holiday breakfast table, and I promise, it’s much easier to make than its beautiful appearance suggests.

Why You’ll Love This Festive Christmas Bread

• Impressively Easy: Don’t let the beautiful braid fool you. The process is straightforward and deeply satisfying.
• Full of Festive Flavor: Every slice is packed with chewy dried fruit and a hint of warm citrus.
• Makes Your House Smell Amazing: The aroma of baking bread, cinnamon, and orange will fill your home with pure holiday spirit.
• Perfect for Gifting: Wrapped in a little cellophane and a bow, this bread makes a heartfelt homemade gift for neighbors and friends.

Gathering Your Ingredients

This recipe uses simple ingredients that come together to create something spectacular. Let’s get them all out on the counter!

• 4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1 tsp salt
• 1/2 cup whole milk, warmed
• 1/4 cup water, warmed
• 1/2 cup unsalted butter, softened
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• Zest of 1 orange
• 1 cup mixed dried fruit (cherries, cranberries, raisins, apricots)
• 1/2 cup chopped walnuts or pecans
• 1 egg yolk + 1 tbsp milk (for egg wash)
• Coarse sugar, for sprinkling

Irresistible Festive Bread Easy Christmas Recipe Magic

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• Author: admin
• Total Time: 3 hours
• Yield: 1 loaf 1x

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Description

Festive Christmas bread recipe simple baking tech holiday magic Your easy guide to delicious homemade seasonal breads 154chars

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Ingredients

Scale 1x2x3x

4 cups all-purpose flour

1/2 cup granulated sugar

1 packet (2 1/4 tsp) active dry yeast

1 tsp salt

1/2 cup whole milk, warmed

1/4 cup water, warmed

1/2 cup unsalted butter, softened

2 large eggs, at room temperature

1 tsp vanilla extract

Zest of 1 orange

1 cup mixed dried fruit (cherries, cranberries, raisins, apricots)

1/2 cup chopped walnuts or pecans

1 egg yolk + 1 tbsp milk (for egg wash)

Coarse sugar, for sprinkling

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Instructions

In the bowl of a stand mixer, combine the warm milk, warm water, and a pinch of the sugar. Sprinkle the yeast over the top and let it sit for 5-7 minutes until foamy.

Add the remaining sugar, softened butter, eggs, vanilla, orange zest, and salt to the yeast mixture. Using the dough hook, mix on low. Gradually add the flour until a soft dough forms. Knead for 5-7 minutes until smooth and elastic.

Place dough in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.

Punch the dough down. Turn it out onto a floured surface and knead in the dried fruit and nuts until evenly distributed.

Divide the dough into three equal pieces. Roll each into a 16-inch rope. Braid the three ropes together, pinching the ends to seal and tucking them underneath.

Transfer the braided loaf to a parchment-lined baking sheet. Cover and let rise for 30-45 minutes, until puffy.

Preheat oven to 350°F (175°C). Brush the loaf with an egg wash (egg yolk + milk) and sprinkle with coarse sugar.

Bake for 25-30 minutes, until deep golden brown and hollow-sounding when tapped. Cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.

Notes

A sweet, braided holiday loaf studded with colorful dried fruit and nuts. This impressively beautiful Christmas bread is easier to make than it looks and fills your home with the spirit of the season.

• Prep Time: 2 hours 30 minutes
• Cook Time: 30 minutes
• Category: Bread
• Cuisine: American

Nutrition

• Serving Size: 1 loaf
• Calories: 280 calories
• Sugar: 16 g
• Fat: 9 g
• Carbohydrates: 44 g
• Fiber: 2 g
• Protein: 6 g

Let’s Make Some Magic: The Instructions

1. Wake up the yeast: In the bowl of a stand mixer, combine the warm milk, warm water, and a pinch of the sugar. Sprinkle the yeast over the top and let it sit for about 5-7 minutes until it becomes foamy. This is how you know your yeast is alive and ready to work!
2. Make the dough: Add the remaining sugar, softened butter, eggs, vanilla, orange zest, and salt to the yeast mixture. Using the dough hook attachment, mix on low speed. Gradually add the flour until a soft dough forms. Increase the speed to medium and knead for 5-7 minutes, until the dough is smooth and elastic. It should pull away from the sides of the bowl.
3. First rise: Place the dough in a greased bowl, turning it once to coat. Cover the bowl with a clean kitchen towel and let it rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size. This is a great time to tidy the kitchen or simply enjoy a cup of coffee!
4. Add the goodies: Punch the dough down to release the air. Turn it out onto a lightly floured surface and knead in the dried fruit and nuts until they are evenly distributed throughout the dough.
5. Shape the bread: Divide the dough into three equal pieces. Roll each piece into a long rope, about 16 inches long. Place the three ropes side-by-side and pinch them together at one end. Braid the ropes together, then pinch the other end to seal. Tuck both pinched ends underneath the loaf for a neat look.
6. Second rise: Carefully transfer the braided loaf to a parchment-lined baking sheet. Cover lightly with the towel and let it rise again for 30-45 minutes, until puffy.
7. Bake: Preheat your oven to 350°F (175°C). Whisk the egg yolk with a tablespoon of milk and gently brush it over the entire surface of the risen loaf. This will give it that gorgeous, glossy golden-brown finish. Sprinkle generously with coarse sugar. Bake for 25-30 minutes, or until the bread is deep golden brown and sounds hollow when tapped on the bottom.
8. Cool: Let the bread cool on the baking sheet for at least 15 minutes before transferring it to a wire rack to cool completely. I know it’s hard to wait, but this helps the structure set!

My Trusty Kitchen Helpers

You don’t need anything too fancy, but a few tools make the job easier:

• Stand mixer with a dough hook (you can knead by hand, it just takes a bit more muscle!)
• Measuring cups and spoons
• Parchment paper
• Pastry brush
• Large baking sheet

Tips & Tricks for the Best Bread Ever

This recipe is forgiving, but a few pro-tips can make it perfect. If your dried fruit is especially hard, plump it up by soaking it in warm orange juice for 10 minutes before adding it to the dough. It will keep it from drying out in the oven. Don’t be shy with the flour when shaping the ropes, but also don’t incorporate too much extra, or your bread can become dense. And finally, if your nuts are prone to burning, you can toast them lightly beforehand to deepen their flavor.

The Perfect Slice: Serving Suggestions

This bread is glorious all on its own, but it becomes an absolute showstopper with a few simple additions. Serve thick, generous slices slathered with softened butter. For a truly decadent treat, offer a bowl of vanilla bean glaze for drizzling. It pairs beautifully with a hot cup of coffee on a chilly morning or a glass of cold milk for the kids. Leftovers (if you have any!) make incredible French toast the next day.

Can I make this Festive Christmas Bread ahead of time?

Absolutely! You can prepare the dough through the first rise, punch it down, and then store it tightly wrapped in the refrigerator overnight. The next morning, let it come to room temperature for about an hour before proceeding with shaping, the second rise, and baking.

Can I use different dried fruits?

Of course! This is your canvas. Feel free to use whatever you love or have on hand. Dried cranberries, chopped apricots, golden raisins, or even diced pineapple would all be delicious. Just keep the total quantity about the same.

How should I store this bread?

Because it’s an enriched, moist bread, it’s best kept at room temperature in an airtight container or tightly wrapped in plastic for 2-3 days. For longer storage, you can freeze the fully cooled loaf for up to 3 months. Simply thaw it at room temperature when you’re ready to enjoy it again.

My dough isn’t rising. What went wrong?

The most common culprit is yeast that’s past its prime. Always check the expiration date on your yeast packet. Also, make sure your liquid ingredients are warm, not hot. Too much heat will kill the yeast. Your rising environment should be warm and cozy—I sometimes let my dough rise in an oven that’s been turned off but was briefly warmed.

There you have it! This Festive Christmas Bread is more than just a recipe; it’s a chance to create a beautiful, delicious tradition. It’s the kind of baking project that feels special but isn’t stressful, and the result is a loaf filled with love and holiday cheer. I hope it finds a place in your family’s celebrations for years to come. From my kitchen to yours, Merry Christmas and happy baking! For another holiday favorite, try my classic gingersnap cookies to complete your festive spread.