Holiday baking has a special kind of calm to it—the kitchen warms up, the house smells like spices, and everyone asks when the bread will be ready. This dessert bread is soft, sweet, and studded with fruit and nuts, with a golden crust that looks beautiful on a table. It’s the kind of loaf you slice thick and enjoy with butter, jam, or a hot drink.

The recipe is simple enough for a weekday and festive enough for a celebration. If you’ve never baked bread from scratch, this is a friendly place to start.

What Makes This Special

This bread leans gently sweet, more like a buttery brioche than a cake, so it fits into breakfast, dessert, or a mid-afternoon treat. The dough is enriched with milk, eggs, and butter for a tender crumb that stays soft for days.

We use warm spices and a splash of citrus to give it that holiday glow without being overwhelming. It also holds mix-ins evenly, so every slice has a good balance of fruit, nuts, and subtle spice. Best of all, the dough is forgiving—great for beginners and satisfying for seasoned bakers.

Ingredients

• All-purpose flour – 3 1/2 to 4 cups (420–480 g), plus more for dusting
• Granulated sugar – 1/2 cup (100 g)
• Whole milk – 1 cup (240 ml), warmed to about 110°F/43°C
• Active dry yeast – 2 1/4 teaspoons (one standard packet)
• Unsalted butter – 6 tablespoons (85 g), softened, plus extra for the pan
• Large eggs – 2, room temperature
• Salt – 1 teaspoon
• Ground cinnamon – 1 teaspoon
• Ground nutmeg – 1/4 teaspoon
• Orange zest – from 1 orange (or 1 teaspoon citrus extract)
• Vanilla extract – 1 teaspoon
• Dried fruit – 1 cup (raisins, dried cranberries, chopped apricots, or a mix)
• Chopped nuts – 1/2 cup (walnuts, pecans, or almonds), optional
• Coarse sugar – for sprinkling, optional
• Powdered sugar – for a light dusting or glaze, optional

Instructions

1. Bloom the yeast. In a small bowl, stir the warm milk with 1 tablespoon of the sugar.Sprinkle the yeast over the top, stir, and let it sit for 5–10 minutes until foamy. If it doesn’t foam, start over with fresh yeast.
2. Mix the base dough. In a large bowl, whisk the remaining sugar, salt, cinnamon, nutmeg, orange zest, and vanilla. Add the eggs and whisk until smooth.Pour in the foamy yeast mixture and stir to combine.
3. Add flour and butter. Stir in 3 1/2 cups of flour until a shaggy dough forms. Add the softened butter a tablespoon at a time, mixing it in thoroughly. If the dough is overly sticky, add more flour 1 tablespoon at a time.You’re aiming for soft and slightly tacky, not wet.
4. Knead until smooth. Turn the dough onto a lightly floured surface and knead for 8–10 minutes, or use a stand mixer with a dough hook for 6–8 minutes. The dough should be elastic and smooth, and it should spring back when poked.
5. Work in the add-ins. Flatten the dough slightly, sprinkle the dried fruit and nuts over it, and fold the dough over the mix-ins. Knead gently for 1–2 minutes to distribute evenly.
6. First rise. Place the dough in a greased bowl, turning once to coat.Cover with a clean towel or plastic wrap and let rise in a warm spot until doubled in size, about 60–90 minutes.
7. Shape the loaf. Punch down the dough gently. For a classic loaf, shape into a tight log and place in a buttered 9×5-inch loaf pan. For a festive look, divide into three ropes and braid, then place on a parchment-lined baking sheet.
8. Second rise. Cover and let the shaped dough rise until puffy, about 30–45 minutes.It should rise about 1 inch over the rim if using a loaf pan.
9. Preheat and prep. Preheat the oven to 350°F (175°C). Brush the top with a little milk or beaten egg for shine, and sprinkle with coarse sugar if you like.
10. Bake. Bake for 30–40 minutes, depending on shape. The top should be deep golden, and the internal temperature should reach about 190°F (88°C).If it browns too fast, tent with foil for the last 10 minutes.
11. Cool and finish. Cool in the pan for 10 minutes, then transfer to a rack to cool completely. Dust with powdered sugar or drizzle a simple glaze (powdered sugar and orange juice) once fully cool.
12. Slice and serve. Cut thick slices and serve warm with butter, honey, or jam. It’s also lovely toasted the next day.

Keeping It Fresh

Store the bread at room temperature in an airtight container or wrapped in foil for up to 3 days.

Avoid the fridge—it dries baked goods quickly. For longer storage, slice and freeze the loaf in a freezer bag for up to 2 months. Toast slices straight from the freezer for quick, cozy breakfasts.

If the crust softens over time, a few minutes in a 325°F (165°C) oven will refresh it.

Why This is Good for You

This loaf offers more than sweetness. Dried fruit adds fiber and natural sweetness, giving you energy without relying only on refined sugar. Nuts bring healthy fats and a little protein, which help you feel satisfied. The spices and citrus lift the flavors without extra calories or heavy frostings. And because it’s homemade, you control the ingredients—less processed additives, just real kitchen staples.

What Not to Do

• Don’t rush the yeast. If it doesn’t foam, your dough won’t rise properly.
• Don’t drown the dough in flour. Too much flour makes a dry, dense loaf.Keep it soft and slightly tacky.
• Don’t skip the second rise. That extra puff gives a tender crumb and better flavor.
• Don’t overload the mix-ins. More than 1 1/2 cups total can weigh the dough down.
• Don’t slice while hot. Let it cool to set the structure; warm is fine, piping hot is not.

Recipe Variations

• Chocolate Cherry: Swap half the dried fruit for dried cherries and add 1/2 cup chocolate chips.
• Gingerbread Glow: Add 1 teaspoon ground ginger and 1 tablespoon molasses; reduce sugar by 1 tablespoon.
• Citrus Almond: Use lemon zest instead of orange and top with sliced almonds before baking.
• Cranberry Orange Swirl: Layer the dough with a thin spread of orange marmalade and chopped dried cranberries before rolling into a loaf.
• Maple Pecan: Replace 1/4 cup sugar with pure maple syrup and add 1/2 cup toasted pecans.
• Glaze Options: Try an orange glaze (powdered sugar + orange juice), or a vanilla glaze (powdered sugar + milk + vanilla).
• No-Nut Version: Skip nuts and increase fruit to 1 1/4 cups for extra bursts of sweetness.

FAQ

Can I use instant yeast instead of active dry yeast?

Yes. Use the same amount and mix it directly with the dry ingredients. Warm the milk as directed and proceed without the blooming step, though you can still bloom it if you want to be sure it’s active.

How do I know I’ve kneaded enough?

The dough should be smooth, elastic, and slightly tacky.

It should stretch without tearing easily and spring back when poked. If it’s still shaggy or tears quickly, knead a few minutes longer.

What if my dough isn’t rising?

Check your yeast freshness and room temperature. A warmer spot helps—inside an unheated oven with the light on works well.

If the yeast didn’t foam at the start, you may need to restart with new yeast.

Can I make this ahead?

Yes. After the first rise, shape the dough and refrigerate overnight, covered. Let it come to room temperature and finish rising before baking, about 45–60 minutes.

How sweet is this bread?

It’s gently sweet.

For a dessert-leaning loaf, add 2–3 extra tablespoons of sugar or finish with a glaze. For a breakfast-style loaf, keep it as is.

Can I make it dairy-free?

Use a neutral plant milk and swap the butter for a quality dairy-free butter or coconut oil. The texture will still be soft, though the flavor will shift slightly.

What pan should I use?

A standard 9×5-inch loaf pan works well.

For a braid, use a parchment-lined sheet pan. You can also bake in a round cake pan for a festive centerpiece; check for doneness a few minutes early.

How do I prevent over-browning?

If the top darkens too quickly, tent loosely with foil during the last 10 minutes. Also make sure your oven rack is in the middle position.

Can I add fresh fruit?

Use dried fruit for the main mix-ins to avoid extra moisture.

If you add fresh fruit, keep it minimal, pat it dry, and expect a slightly denser crumb.

How do I reheat leftovers?

Warm slices in a toaster or a 300°F (150°C) oven for 5–7 minutes. A quick toast brings back the soft crumb and a light crust.

Final Thoughts

This holiday dessert bread is the kind of bake that makes your kitchen feel welcoming. It’s simple, flexible, and full of flavor, with a soft crumb that keeps well for days.

Use it as a centerpiece for brunch, a cozy dessert after dinner, or a thoughtful gift wrapped in parchment. Once you’ve made it once, you’ll find plenty of ways to make it your own—and that’s the best part of baking from scratch.