Why We Bake This Bread
This loaf is my holiday hug in food form. I bake it every year. The red and green cherries look like little holiday lights. It just feels joyful.
Sharing food is how we say “I’m glad you’re here.” That matters so much. This bread is an easy way to do that. Do you have a food that feels like a hug to you?
A Funny Little Story
One year, my grandson Sam helped me. He was so excited. He poured in the whole jar of cherries, juice and all! The bread was very pink and soggy. I still laugh at that.
We baked another one together. It turned out perfect. The mess-up is now our favorite memory. Cooking is about the stories, not just the food.
Let’s Talk Flavors
This bread is soft and sweet. The almond extract is the secret. It makes your whole kitchen smell like a bakery. Doesn’t that smell amazing?
The nuts add a nice little crunch. The cherries give pops of chewy fruit. Fun fact: maraschino cherries got their start as a luxury treat a long time ago. Which do you prefer, pecans or walnuts?
How to Make It
First, get your pans ready. Grease them well. This stops the bread from sticking. No one likes a torn loaf!
Mix everything in a big bowl. Fold in the cherries and nuts last. Be gentle. Pour the batter into the pans. Then just bake. Your job is to wait for that wonderful smell.
A Tip That Matters
Let the bread cool completely. I know it’s hard to wait. But if you glaze it warm, the icing will just melt right off. Patience makes it prettier.
This matters because we eat with our eyes first. A pretty drizzle makes everyone smile. It shows you took care. What’s your favorite icing or glaze to make?
Making It Your Own
This recipe is like a friendly base. You can change it. Try dried cranberries instead of cherries. Or leave out the nuts if someone can’t eat them.
Making it your own matters. It turns my recipe into your family’s tradition. That is the real magic of baking. I would love to hear what you add to yours.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| White cake mix | 1 box (15.25 oz) | |
| Large eggs | 4 | |
| Sour cream | 1 cup | Full-fat recommended |
| Vegetable oil | ½ cup | |
| Water | ½ cup | |
| Almond extract | 1 teaspoon | |
| Red maraschino cherries | ½ cup | Chopped and well drained |
| Green candied cherries | ½ cup | Chopped and well drained |
| Pecans or walnuts | ½ cup | Chopped |
| Powdered sugar | 1 cup | For the glaze |
| Milk | 2 tablespoons | For the glaze, plus more as needed |
| Almond extract | ½ teaspoon | For the glaze |
Festive Spiced Holiday Loaf
Hello, my dear. Come sit at the table. I want to tell you about my Christmas bread. It’s so cheerful with red and green bits. It smells like sweet almonds and warm spices. Doesn’t that smell amazing? I’ve made it every year since my children were small. We’d eat it while opening one gift on Christmas Eve. I still laugh at that tradition. The kitchen would be so messy and happy. This recipe is simple, like a good hug. Let’s make some new memories together, you and I.
Instructions
Step 1: First, get your oven ready. Turn it on to 350 degrees. Grease two loaf pans well. A little flour in the pan helps, too. This stops the bread from sticking. (My tip: use the butter wrapper to grease the pan!).
Step 2: Now, mix the batter. Put the cake mix, eggs, and sour cream in a big bowl. Add the oil, water, and almond extract. Beat it all until it’s smooth. I love this part. The smell is already so good.
Step 3: Time for the fun bits. Gently stir in the red and green cherries. Add the chopped nuts, too. Fold them in softly. Overmixing makes the bread tough. What’s your favorite nut to bake with? Share below!
Step 4: Pour the batter into your pans. Smooth the tops with a spoon. Bake for about 45 minutes. Use a toothpick to check if it’s done. If it comes out clean, it’s perfect. Let the loaves cool completely.
Step 5: Finally, make the glaze. Whisk powdered sugar, milk, and almond extract. Drizzle it all over the cool loaves. Let it set before you slice. The wait is the hardest part, I know. But it’s worth it.
Creative Twists
Try orange extract instead of almond. It tastes like a winter sunshine.
Add chocolate chips for a sweet surprise. Everyone loves finding them.
Use dried cranberries and apricots for a tangy, fruity flavor. Which one would you try first? Comment below!
Serving & Pairing Ideas
Slice it thick for breakfast. A little soft butter melts right in. For dessert, try it with a scoop of vanilla ice cream. The warm and cold is magic. For a drink, hot cocoa with marshmallows is perfect. Grown-ups might like a sweet sherry with their slice. It’s a nice, warm feeling. Which would you choose tonight?
Keeping Your Holiday Loaf Fresh & Festive
Let’s talk about keeping your lovely loaves tasting fresh. Once cool, wrap them tightly in plastic wrap. They will stay happy on the counter for 3 days. For longer keeping, I freeze them. I wrap each loaf in two layers of plastic wrap first. Then I tuck them into a freezer bag.
You can freeze the loaves with or without the glaze. I often make a double batch in November. It saves so much time during the busy holidays. I once forgot to label a frozen loaf. My grandson thought it was banana bread! A simple label saves surprise.
To reheat, let a frozen loaf thaw overnight. Then warm slices in the toaster for a minute. This brings back that just-baked smell. Storing well means less waste and more joy. You can share a taste of Christmas any day. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Baking Hiccups
Even grandmas have baking troubles sometimes. Here are my easy fixes. First, if your bread is soggy in the middle, it needed more bake time. The toothpick must come out totally clean. I remember when I rushed a loaf for guests. We ate the crispy ends and laughed!
Second, if your fruit sinks to the bottom, toss it in a little flour. This tiny step helps it stay put in the batter. Third, a cracked top is normal but a foil tent can help. Just lay foil loosely over the pans near the end. Getting the bake right builds your confidence. It also makes the flavor and texture perfect every time.
Fun fact: The red and green cherries make this bread look like a Christmas sweater! Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Yes! Use a gluten-free cake mix. Check your cherries and powdered sugar too.
Q: Can I make it ahead? A: Absolutely. Bake it, cool it, and freeze it for up to 3 months.
Q: What if I don’t have sour cream? A: Plain Greek yogurt works just as well. It gives the same nice moisture.
Q: Can I make just one loaf? A: You can cut all the ingredients in half. Or bake both and give one to a friend.
Q: Are the nuts optional? A: They are. The bread will still be sweet and lovely without them. Which tip will you try first?
From My Kitchen to Yours
I hope your kitchen fills with the smell of almonds and joy. This bread is a little piece of holiday magic. It is perfect for breakfast or an afternoon treat. I love hearing your stories and seeing your creations.
Please tell me all about your baking adventure. Have you tried this recipe? Let me know in the comments below. I read every single one.
Happy cooking! —Elowen Thorn.
Festive Spiced Holiday Loaf
Description
Christmas Bread Recipe
Ingredients
For the Glaze:
Instructions
- Preheat the oven to 350°F (177°C). Grease and flour two 8×4-inch loaf pans, or line them with parchment paper with overhang for easy removal.
- In a large mixing bowl, combine the cake mix, eggs, sour cream, vegetable oil, water, and almond extract. Beat on medium speed for 1–2 minutes, ensuring the mixture is smooth and fully incorporated. Scrape the sides of the bowl as necessary.
- Fold the chopped red and green cherries and the pecans (or walnuts) into the batter. Stir gently to distribute the ingredients evenly without overmixing.
- Divide the batter evenly between the prepared loaf pans. Smooth the surface of each loaf with a spatula to ensure even rising.
- Bake for 40–50 minutes, or until the tops are golden brown and a toothpick inserted into the center of each loaf comes out clean. If the loaves begin to brown too quickly, tent them loosely with foil for the final 10 minutes of baking.
- Allow the loaves to cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely before glazing.
- In a small bowl, whisk together the powdered sugar, milk, and almond extract until the glaze is smooth and pourable. Add small amounts of additional milk if needed to adjust consistency.
- Drizzle the glaze evenly over the cooled loaves. Allow the glaze to set before slicing and serving.
Notes
- To prepare a gluten-free version of this Christmas Bread Recipe:
* Use a certified gluten-free white cake mix in place of the standard mix.
* Verify that all candied cherries are labeled gluten free.
* Ensure the powdered sugar and almond extract are gluten free.
* All remaining ingredients (eggs, sour cream, nuts, oil, water) are naturally gluten free.