5 Heavenly Breads to Bake This Holiday Season

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December is here, and it’s time for holiday baking. One of the best Christmastime treats is fresh-baked bread, and it makes a great gift as well! Check out these five holiday bread recipes sure to fill your kitchen with the tastes and smells of the season.

1. Chocolate Peppermint Bread

chocolate peppermint

Photo & Recipe:


  • 1/4 butter softened
  • 1 1/3 cups packed brown sugar
  • 4 egg whites
  • 2 eggs
  • 3/4 cup strong coffee
  • 1/2 cup vanilla yogurt
  • 1/4 cup canola oil
  • 1 tbs vanilla
  • 1/4 tsp peppermint extract
  • 3 1/2 cups all-purpose flour
  • 3/4 cups cocoa powder
  • 1 q/2 tsp baking soda
  • pinch salt
  • 1 1/2 cups buttermilk
  • 1 cup mini chocolate chips
  • 2 oz white chocolate melted and crushed peppermints for the topping

Directions: Preheat oven to 350. Grease 2 loaf pans with butter. In the mixer beat brown sugar and butter till crumbly. Mix in all the wet ingredients and combine. Mix in salt and baking soda. Add cocoa. Slowly add flour and mix until a nice batter. Add chocolate chips. Pour batter into prepared loaf pans. Bake for 50-55 min. Let cool in the pan for 1 hr, then turn out to a cooling rack. Once completely cool, melt white chocolate in the microwave. Have crushed candies ready to go. Drizzle white chocolate across the tops of the loaves and sprinkle with crushed peppermints. Let cool and set.

2. Eggnog Cinnamon Bread


Photo & Recipe:


  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 cup eggnog
  • 1 Tablespoon milk
  • 2 teaspoons vanilla
  • 1/3 cup AE Sour Cream
  • 1/3 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 2 Tablespoons water
  • 1/2 cup powdered sugar
  • 1 1/2 Tablespoons eggnog

Directions: Preheat the oven to 350. Prep a loaf or other small pan with cooking spray. In the bowl of a stand mixer combine all dry ingredients and mix. Add in the wet ingredients one at a time, mixing well after each addition. Add bread dough to prepared pan. In a small bowl combine swirl ingredients together – sugar, cinnamon, nutmeg & water. Spread it evenly over bread dough and then using a knife swirl it into the top of the dough to incorporate it into the bread. Bake for 45-50 minutes or until you insert a toothpick and it comes out clean. Remove the bread from the oven and let cool for 15 minutes. Meanwhile, make the glaze by combining 1/2 cup powdered sugar with 1 tablespoon eggnog. When the bread has cooled, pour the glaze over the top and serve.

3. Gingerbread Loaf


Photo & Recipe:


  • 1 ½ cups flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 2 ¼ teaspoons ground ginger
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup butter, softened
  • 1 cup sugar
  • 1 cup unsweetened applesauce

Frosting: 3 Tablespoons butter, 3 cups powdered sugar, 2 oz cream cheese, ½ tsp vanilla, 4-6 Tablespoons milk

Directions: Preheat oven to 350. Line a 9×5 inch bread pan with nonstick foil and spray with nonstick spray. In a medium bowl whisk together flour, cinnamon, cloves, ginger, salt, and baking soda. In a large bowl cream together butter, sugar, and applesauce. Add dry ingredients to wet ingredients and mix until blended. Pour mixture into prepared baking pan. Bake for 45-55 minutes until a toothpick inserted into the center comes out clean. Allow to cool on a cooling rack. For the frosting, in a medium bowl cream together butter, cream cheese, powdered sugar, vanilla, and milk until smooth and spreadable. Spread over cooled gingerbread loaf. Allow to set up for 1 hour.

4. Glazed Cranberry Orange Bread

Photo & Recipe:


  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons  baking powder
  • 2 cups granulated sugar
  • 2 oranges (zested)
  • 1 1/2 cups buttermilk
  • 1 cup oil
  • 4 eggs (large, slightly beaten)
  • 2 tablespoons orange juice (fresh)
  • 1 teaspoon  vanilla extract
  • 2 cups cranberries (fresh, halved)

Directions: Preheat oven to 350° F. Spray a loaf pans with cooking spray and set aside. In a large bowl add sugar and orange zest and stir well to combine. Add flour, salt, and baking powder and stir.  Set aside. In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla. Slowly add the wet ingredients to the dry ingredients, stirring just until combined. Fold in the halved cranberries. Pour batter into prepared pans. For regular loaf pans, bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean. For mini loaves, bake for 35-45 minutes. If your loaf starts to get too brown during cooking, place a piece of tinfoil over the top to finish baking. Remove from oven and set on a cooling rack for 10 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack. While the bread is cooling, make the orange glaze. In a small bowl, combine powdered sugar, orange juice, and orange zest. Whisk until smooth. Drizzle the glaze over the bread. Cut and serve.

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