Holiday Dessert Bread Recipe – Soft, Spiced, and Perfect for Sharing

This holiday dessert bread is the kind of treat you set on the table and watch disappear slice by slice. It’s soft, lightly sweet, and full of warm spice, with pops of dried fruit and a buttery cinnamon swirl. It tastes like the season without being too heavy or fussy. You can serve it for breakfast, dessert, or an afternoon snack with tea. If you’re looking for something festive and homemade that feels special but isn’t complicated, this is it.

What Makes This Recipe So Good

Holiday dessert bread recipe – Holiday Dessert Bread Recipe – Soft, Spiced, and Perfect for Sharing This holiday dessert bread is t

• Soft and tender crumb: Milk, eggs, and butter give the bread a rich, pillowy texture that stays moist for days.
• Balanced sweetness: It’s sweet, but not cake-level sweet. Perfect for both mornings and after-dinner treats.
• Warm holiday flavor: Cinnamon, nutmeg, and orange zest create that cozy, seasonal aroma without overpowering the bread.
• Beautiful swirl and fruit: A cinnamon-sugar ribbon and studded dried fruit make each slice look and taste festive.
• Make-ahead friendly: The dough can rest overnight, and the baked loaf freezes well.

Ingredients

Holiday dessert bread recipe – It’s soft, lightly sweet, and full of warm spice, with pops of dried fruit and a buttery cinnamon sw

• For the Dough:
  • 3 cups (375 g) all-purpose flour, plus more for dusting
  • 1/4 cup (50 g) granulated sugar
  • 2 1/4 teaspoons (1 packet) instant yeast
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup (180 ml) warm milk (about 105–110°F / 40–43°C)
  • 2 large eggs, room temperature
  • 5 tablespoons (70 g) unsalted butter, softened
  • 1 tablespoon orange zest (from 1 large orange)
  • 3/4 cup (110 g) mixed dried fruit (raisins, cranberries, chopped apricots), lightly packed
• For the Cinnamon Swirl:
  • 1/3 cup (70 g) brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 tablespoon melted butter
• For the Glaze (Optional but Great):
  • 3/4 cup (90 g) powdered sugar
  • 1–2 tablespoons fresh orange juice or milk
  • Pinch of salt
  • 1/4 teaspoon vanilla extract (optional)

Instructions

Holiday dessert bread recipe – It tastes like the season without being too heavy or fussy

1. Prep the dried fruit. If your fruit feels dry, soak it in hot water or orange juice for 10 minutes. Drain and pat dry. This keeps the loaf moist and the fruit tender.
2. Mix the dry ingredients. In a large bowl, whisk flour, sugar, yeast, salt, cinnamon, and nutmeg until evenly combined.
3. Add wet ingredients. Stir in warm milk, eggs, and orange zest. Mix until a shaggy dough forms.
4. Knead with butter. Add softened butter a tablespoon at a time, kneading after each addition. Knead 8–10 minutes by hand or 6–7 minutes in a stand mixer until smooth, elastic, and slightly tacky. If too sticky, add 1–2 tablespoons flour.
5. Fold in the dried fruit. Knead gently to distribute the fruit without tearing the dough.
6. First rise. Form into a ball, place in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 60–90 minutes.
7. Make the swirl mixture. Stir brown sugar and cinnamon together. Brush the melted butter separately to use on the dough.
8. Shape the loaf. Turn the dough onto a lightly floured surface. Roll into a rectangle about 9×14 inches. Brush with melted butter. Sprinkle the cinnamon sugar evenly, leaving a 1/2-inch border on the short sides.
9. Roll and tuck. Starting from a short side, roll into a tight log. Pinch the seam to seal and tuck the ends under. Place in a greased 9×5-inch loaf pan seam-side down.
10. Second rise. Cover and let rise until the dough crowns about 1 inch above the rim, 45–60 minutes, depending on room temperature.
11. Preheat and bake. Preheat the oven to 350°F (175°C). Bake 30–38 minutes, until deep golden and the center reaches about 190–195°F (88–90°C). Tent with foil if browning too fast.
12. Cool and glaze. Cool in the pan 10 minutes, then transfer to a rack. Whisk glaze ingredients to a pourable consistency and drizzle over the warm loaf. Let set before slicing.

Keeping It Fresh

Let the loaf cool completely before storing. Moisture trapped by heat can make the crust soggy. Keep it in an airtight container or wrap in foil at room temperature for up to 3 days. For longer storage, slice and freeze individual pieces with parchment between slices. Toast or warm in the oven to bring back that fresh-baked texture.

Tip: Avoid the fridge. It can dry out yeast breads and dull the flavor.

Benefits of This Recipe

• Beginner-friendly: Uses instant yeast and simple steps with clear visual cues for rising and doneness.
• Flexible flavors: Works with any dried fruit blend you have on hand.
• Holiday-ready: The aroma and look are festive without requiring special pans or techniques.
• Great for gifting: The loaf slices cleanly and holds up well in transit.
• Not too sweet: Suitable for breakfast spreads, brunch boards, or dessert with ice cream.

Common Mistakes to Avoid

• Milk that’s too hot: If it’s steaming, it can kill the yeast. Aim for warm to the touch, not hot.
• Adding all the butter at once: Incorporate gradually for a smoother dough and better structure.
• Skipping the second rise: It’s key for that soft, lofty crumb and a high, bakery-style top.
• Packing in too much flour: Lightly flour your surface and hands, but don’t keep adding flour to the dough unless it’s truly sticky.
• Slicing too soon: Let the loaf cool so the crumb sets. Cutting hot bread can squash the layers and make it gummy.

Variations You Can Try

• Chocolate-Orange: Swap half the dried fruit for dark chocolate chips and keep the orange zest. Skip the cinnamon swirl and add 1 tablespoon cocoa to the dough for a hint of chocolate throughout.
• Nutty Crunch: Add 1/2 cup chopped toasted pecans or walnuts with the fruit. Sprinkle a few on top of the glaze for texture.
• Gingerbread Twist: Add 1/2 teaspoon ground ginger and 1 tablespoon molasses to the dough. Keep the cinnamon swirl as is.
• Cranberry-White Chocolate: Use dried cranberries and white chocolate chips. Glaze with orange juice for brightness.
• Cardamom-Date: Replace cinnamon in the dough with 1/2 teaspoon ground cardamom and use chopped dates for a fragrant, cozy loaf.

FAQ

Can I make the dough ahead?

Yes. After the first rise, gently deflate the dough, cover tightly, and refrigerate up to 24 hours. Bring to room temperature, shape, let it rise again, and bake as directed.

What if I only have active dry yeast?

Use the same amount. Bloom it in the warm milk with a pinch of sugar for 5–10 minutes until foamy, then proceed with the recipe.

How do I know it’s fully baked without a thermometer?

Tap the bottom of the loaf; it should sound hollow. The top will be deep golden, and the loaf will feel light for its size. If unsure, bake 3–5 more minutes.

Can I reduce the sugar?

You can drop the dough sugar to 3 tablespoons and the swirl sugar to 1/4 cup. The texture will remain good, and the glaze will add sweetness if you’re using it.

What pan should I use if I don’t have a loaf pan?

Shape the dough into a tight round and bake on a parchment-lined sheet as a freeform loaf. Start checking at 28 minutes. It will spread slightly but still rise well.

Does whole wheat flour work here?

You can replace up to 1 cup of all-purpose flour with white whole wheat flour. Add an extra tablespoon or two of milk if the dough feels stiff, and expect a slightly heartier crumb.

Can I make it dairy-free?

Yes. Use a neutral plant milk and vegan butter. The texture will still be soft, though the flavor will be a bit different. Brush the top with simple syrup instead of glaze if you prefer.

In Conclusion

This holiday dessert bread delivers everything you want from a seasonal bake: soft texture, warm spice, a little sparkle from the glaze, and just enough sweetness to feel celebratory. It’s reliable, adaptable, and easy to share. Bake a loaf for brunch, wrap one up for a neighbor, or slice it warm and enjoy a quiet moment with a mug of something cozy. It’s the kind of recipe you’ll come back to year after year.