These Christmas bread recipes are so simple that you could ask your kids to help and they'd be great at it! It wasn't until very recently that this baker learned how to work with yeast. I've been making muffins, rolls, biscuits and quick-breads for a living for a while now, and saw no need. Until, that is, I went to the store looking for some good french bread.
I haven't put a lot of bread recipes in here that call for yeast, though there are a few. The reason for this is that yeast doughs take time to rise, often twice. Since a part of the reason for this site is to help you save time so you can enjoy the season, I've kept the time-consuming recipes to a bare minimum.
The holidays, though, just wouldn't be the same without the smell of breads baking in the oven. Any of the quick-bread recipes I give here can also be made into muffins. The muffin recipes, however, do not do well in the form of a loaf.
The first bread recipes I have listed are for the quick-breads and muffins, because they are so easy, so versatile, and super tasty. Yeast breads will follow these.
Special Note: For both muffins and quick-breads, it is extremely important not to over mix them. This will result in a very tough end product, more reminiscent of week-old rolls instead of delicious, mouth-watering, tender breads.
Special Note: I have found that if the bread is not quite done yet, it will stick to the pan. So long as it is in no danger of burning (you can tell by looking at where the bread meets the pan on the sides), return it to the oven for 2 to 3 minutes at 325° - that should do it!
Brownie Muffins
Cinnamon Bread
Gingerbread Loaves
Lavender Tea Cakes
Pecan Muffins
Snickerdoodle Muffins
French Bread
Whole Wheat Bread
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What else should be first in my Christmas bread recipes besides something chocolate? These brownies taste just like their flat cousins, but you can pipe fillings inside, frost them to make them doubly decadent, or even add nuts if you wish! They taste wonderful - and work as well in loaf form as they do as muffins.
1½ cups nuts (optional)
1 cup all-purpose flour
1 cup butter
1 teaspoon vanilla
4 one ounce squares semisweet baker's chocolate
4 large eggs, slightly beaten, room temperature
Melt the chocolate and butter together over low heat, stirring constantly to avoid burning. Stir in the eggs, sugar flour and vanilla. Add nuts and fold in if desired.
Pour batter into WELL-GREASED muffin tins, 8x4 loaf pans, or UN-GREASED muffin tins with liners. Bake at 325° for 30 to 32 minutes.
The cinnamon bread you buy at the grocery is one of many yeast based bread recipes. I simply don't have time during the holidays to make very many yeast breads. I have created a version of this popular treat to be made as a quick bread. All the flavor and texture, but none of the waiting and worry!
This is a cinnamon swirl bread - also topped with a cinnamon sugar sprinkle. You can add raisins, nuts, or flavors at your will - I particularly like it with about 2 teaspoons of orange zest.
This is one of the best all-around Christmas bread recipes I have, mainly because it can be changed at whim to whatever flavors are called for - yet it has that wonderful cinnamon-bread flavor as its base.
1 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ cup butter, softened
1 cup milk, room temperature
2 large eggs, room temperature
1 teaspoon vanilla
1 teaspoon cinnamon
½ cup sugar
In one large bowl, mix together flour, 1 cup sugar, powder and soda. In a separate bowl, cream together the next four ingredients.
Pour the wet into the dry ingredients and beat until just mixed. Its ok if there are lumps - do NOT over-beat!
The batter will resemble a very thick cake batter. Scoop into either (WELL-GREASED) 2 8x4 loaf pans, or 3 ½-loaf pans.
Mix the cinnamon and ½ cup sugar together well, and sprinkle to coat the top thoroughly. Using a knife, fold mixture into batter in spirals, being sure to scrape extras off the sides.
Bake at 350° for 45 minutes, or until bread feels firm to the touch on top, yet sounds rather hollow.
Remove from pans immediately out of the oven and cool on racks.
Gingerbread has always been one of the tried and true Christmas bread recipes in our country. Versions of this quick bread were brought from Europe with the very first settlers. My version is probably mid to late 19th century, and has all of the traditional spices in it.
Gingerbread is easy to make, but has a tendency to 'dip' in the middle. To avoid this problem, add more flour, a little at a time, until you get to a very thick consistency. The batter should look like it will pour, but require a ladle to scoop into the loaf pans.
This is one of my best-selling loaves in the winter. If you like gingerbread cookies, you'll absolutely love these soft, chewy loaves! Try some with a little plain cream cheese - it's to-die-for!
1 cup dark brown sugar
1 tablespoon baking powder
1 teaspoon baking soda
1¼ teaspoons ground ginger
2 teaspoons ground nutmeg
2 teaspoons cinnamon
1 teaspoon ground allspice
1 teaspoon ground cloves
¼ teaspoon salt
1 cup butter, softened
2 large eggs, room temperature
1 cup dark full-flavored molasses
1 cup boiling water
Cream together the butter and sugar, add eggs and beat thoroughly. Whisk together the molasses, water and soda.
In another bowl, thoroughly mix the rest of the dry ingredients together, removing all lumps by passing through a strainer if necessary.
Add the wet ingredients to the dry, and fold together just until mixed. If the batter is very liquid, add flour in ½ cups until it is very thick.
If you like nuts or raisins in your gingerbread, now would be the time to fold them in gently.
Scoop into 2 WELL-GREASED 8x4 loaf pans, or muffin tins, and bake at 350° for 30 to 35 minutes, or until done.
Here is an unusual twist in Christmas bread recipes! Lavender is a wonderful and under-used herb that is great for baking with. It has a light yet peppery flavor, and goes very well with vanilla. Try some of these for a unique treat this holiday season!
5 tablespoons butter, softened
1 cup plain yogurt
½ teaspoon vanilla
1 large egg
1 large egg white
1¾ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 tablespoons fresh lavender flowers
OR
(½ this amount of dried - organic (tea grade) lavender)
With a mixer, cream together butter and sugar. Add vanilla. Then add egg and egg white slowly. Slowly add mixed dry ingredients except lavender, and alternate with the yogurt. Remove from mixer and fold in the flowers.
Pour batter into a WELL-GREASED 8x4 loaf pan, and bake at 350° for 50 minutes to 1 hour, or until done. To test, insert toothpick to middle of loaf. If it comes out clean, the loaf is finished.
There is a glaze for this, listed on our Toppings page.
This is another of the versatile bread recipes. You can add a cup of chopped apples, raisins, or other fruit - even candied fruits that you find at stores during the holidays. Each variation will be as delicious as the basic recipe!
This is also one of the bread recipes that is as good in loaves as it is for muffins. The loaves will be plump and moist, and are easily sliced. Try it toasted with a little unsalted butter melted on top - mmmm!!
½ cup all-purpose flour
½ cup sugar
½ cup light brown sugar
2 large eggs
1 teaspoon vanilla
1 cup pecans, chopped
Cream together sugar and butter, then mix in vanilla and eggs well. Mix all dry ingredients. Add butter mixture and stir well.
Bake in WELL-GREASED loaf or muffin pan at 350° for 25 minutes, or until golden on top.
This is one of those muffins that doesn't do overly well as a loaf. But, as with all my Christmas bread recipes, you are free to try if you wish!
2 cups quick-cooking oats, uncooked
1 cups sugar
2 tablespoons baking powder
2 cups milk
2 large eggs
1 stick butter
2 teaspoons vanilla
1 cup sugar
Prepare the cinnamon sugar topping, and set aside.
Combine all dry ingredients into a bowl, and stir until thoroughly mixed. In a second bowl, cream butter and sugar together, add eggs one at a time. Mix in the milk and add vanilla. Stir well.
Combine the wet ingredients into the dry, and stir well. Let sit for 5 minutes, then pour into WELL GREASED muffin tins. Fill cups to 2/3 full. Sprinkle on topping liberally.
Bake at 350° for 20 to 25 minutes.
Cool for about five minutes before removing from pans. Makes about 3 dozen muffins.
Combine the wet ingredients into the dry, and stir well. Let sit for 5 minutes, then pour into WELL GREASED muffin tins. Fill cups to 2/3 full. Sprinkle on topping liberally.
Bake at 350° for 20 to 25 minutes.
Cool for about five minutes before removing from pans. Makes about 3 dozen muffins.
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Yeast bread recipes are not as hard as I once thought. They require time to rise, and a few sturdy arm muscles, but, that said, there is nothing quite like the aroma and taste of freshly baked bread!
With yeast bread recipes, there is generally a range of amounts given for the flour. The reason for this is that these breads are affected by humidity. You want the dough to be smooth and elastic in a relatively short amount of time. Therefore, if it is raining out, you will need more flour to make it so.
Always begin with the smaller of the two amounts, and gradually add as needed until you reach the upper limit stated in the recipe.
With yeast bread recipes, there is generally a range of amounts given for the flour. The reason for this is that these breads are affected by humidity. You want the dough to be smooth and elastic in a relatively short amount of time. Therefore, if it is raining out, you will need more flour to make it so.
Always begin with the smaller of the two amounts, and gradually add as needed until you reach the upper limit stated in the recipe.
Special Note: One more important note about bread recipes in general - always be sure that all ingredients are at room temperature before beginning the recipe. Extremes of temperature can ruin the best of bread recipes!!
These Christmas bread recipes come from Mom's cookbook (where else??) and are the ones she suggested I start with years ago. Had I listened, my family would have been eating a lot more fresh bread over the years!
These Christmas bread recipes come from Mom's cookbook (where else??) and are the ones she suggested I start with years ago. Had I listened, my family would have been eating a lot more fresh bread over the years!
One of the easiest and most popular bread recipes for beginners, and a favorite of 'old hands' as well. French bread has many uses in the kitchen and makes a great, thick sandwich.
If you are new to bread baking, but want to give it a try, this is one of the best bread recipes to start with.
If you are new to bread baking, but want to give it a try, this is one of the best bread recipes to start with.
2 cups warm water (about 110°)
6 to 6½ cups bread flour OR all-purpose flour
1 tablespoon salt
1 large egg white mixed with
1 teaspoon tap water
Dissolve the yeast in ¼ cup warm water and allow to stand for 3 to 5 minutes, until small bubbles begin to appear on the surface. (You can add just a tiny pinch of sugar if you want to speed this up - it's the best method I know to make sure your yeast is alive and active.)
Combine the flour and salt well. Add half the flour and the remaining liquid to the dissolved yeast and beat well. Gradually add the rest of the flour.
Toss this onto a floured board and knead until smooth and elastic (this can take a while!). An alternate method would be to use a mixer with a dough hook attachment.
Put this dough into a GREASED bowl, cover with a clean towel, and let rise until doubled in bulk.
Punch the dough down and divide in half, shaping as a long, narrow loaf, just like the store-bought kind. Place each loaf on a GREASED cookie sheet.
Combine the flour and salt well. Add half the flour and the remaining liquid to the dissolved yeast and beat well. Gradually add the rest of the flour.
Toss this onto a floured board and knead until smooth and elastic (this can take a while!). An alternate method would be to use a mixer with a dough hook attachment.
Put this dough into a GREASED bowl, cover with a clean towel, and let rise until doubled in bulk.
Punch the dough down and divide in half, shaping as a long, narrow loaf, just like the store-bought kind. Place each loaf on a GREASED cookie sheet.
Using a sharp knife, cut a 1/8 inch deep slit down the middle of each. Cover again, and let rise to double.
Heat your oven to 400°. Brush the top of each loaf with the egg-white and water mixture. Bake for 15 minutes.
Lower the oven temperature to 350° and continue baking until crisp and well browned - about another 30 minutes. You will know this bread is done if it sounds hollow when you tap on the top.
Heat your oven to 400°. Brush the top of each loaf with the egg-white and water mixture. Bake for 15 minutes.
Lower the oven temperature to 350° and continue baking until crisp and well browned - about another 30 minutes. You will know this bread is done if it sounds hollow when you tap on the top.
When people think of healthy, tasty bread recipes, whole wheat is usually first on their minds. I love the sweet, nutty flavor of wheat breads in general, but this is one of my new favorite Christmas bread recipes! And again, if you would rather mix than knead, its up to you!
¼ cup warm water (about 110°)
2 tablespoons honey or dark brown sugar (1 more to taste if wanted)
1 cup boiling water
3 tablespoons unsalted butter
1 tablespoon salt
3 to 4 cups UNsifted whole wheat flour
½ mace (optional)
Put the yeast, warm water and sweetening into a small bowl until frothy. Add the hot water to the butter and salt, and when it cools to lukewarm, combine it with the yeast mixture.
Mix together the flour and spice, if used, then pour the liquid ingredients into this mixture. Beat together until thoroughly mixed, and then an additional 2 to 3 minutes. You want the dough to be smooth and elastic, not sticky (too wet, will dip in center when baked) not stretchy (too dry, will crack in oven).
Set this bowl into another bowl of hot water, and cover with a towel. In about an hour, it will have doubled in size. Beat again for another 3 minutes. It should be light and spongy. If its tough to beat, add warm water by the tablespoon-ful until its the right consistency.
Place the dough into a GREASED loaf pan, set this inside of a pan of warm water, cover with a towel and let rise another 45 minutes. Dough should be rounding over the top of the pan.
Mix together the flour and spice, if used, then pour the liquid ingredients into this mixture. Beat together until thoroughly mixed, and then an additional 2 to 3 minutes. You want the dough to be smooth and elastic, not sticky (too wet, will dip in center when baked) not stretchy (too dry, will crack in oven).
Set this bowl into another bowl of hot water, and cover with a towel. In about an hour, it will have doubled in size. Beat again for another 3 minutes. It should be light and spongy. If its tough to beat, add warm water by the tablespoon-ful until its the right consistency.
Place the dough into a GREASED loaf pan, set this inside of a pan of warm water, cover with a towel and let rise another 45 minutes. Dough should be rounding over the top of the pan.
Put the bread in a cold oven. Set for 400° and bake for 15 minutes. Reduce oven temperature to 325° and bake for another 35 minutes. When done, turn out onto a rack and cover with a towel to cool.
Raisins, chopped fruit, nuts or whole grain berries may be added to this recipe for variation. Use 1 cup of which-ever you would prefer.
If you add anything to the dough, do so before it is beaten.
Raisins, chopped fruit, nuts or whole grain berries may be added to this recipe for variation. Use 1 cup of which-ever you would prefer.
If you add anything to the dough, do so before it is beaten.
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Again, please post any suggestions or recipes in the comments section below! Hints and tips for yeast breads are ESPECIALLY appreciated by Granny, lol (HINT!)
Many Blessings
GrannySue
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