The Smell of Christmas Morning: Nostalgia in a Festive Christmas Bread
The earliest memory I have of Christmas morning, before the rustle of wrapping paper or the jingle of Santa’s bells, is the smell. It wasn’t pine needles, though we always had a monster tree. It wasn’t the strong coffee my Grandpa needed to tackle four excited kids. It was the rich, yielding, sweet scent of rising bread, baking low and slow in the oven while everyone else slept. My Grandmother, bless her heart, always made sure a special loaf was waiting for us. It was her way of saying, “This is home. This is special.”
That memory, that feeling of comfort, is what I chase every year when I make this Festive Christmas Bread. This isn’t the dense, heavy fruitcake of Christmas past, but a truly soft Christmas sweet bread with vanilla glaze, bursting with color and flavor. It’s what Adams (my 12-year-old) insists we have as soon as the stockings are hung, and what little Jana (9) enthusiastically helps decorate. It manages to capture that holiday spirit in every single slice.
We tested a handful of versions, from complicated yeast loaves to simpler easy Christmas quick bread recipes. We landed on this one, a beautiful balance of simplicity and seasonality. It’s colorful, tender, and most importantly, it’s one of the easiest holiday recipes you can make for neighbor gifts or for a show-stopping Christmas breakfast spread. If you only bake one thing this holiday season, grab your apron! This moist loaf is the one that will bring the whole family together. It’s truly the perfect Christmas sweet bread loaf.
Why You’ll Love This Festive Christmas Bread
I know what you’re thinking, “Does the world really need another holiday bread recipe?” And the answer is a resounding YES, especially when it’s this good. This recipe isn’t intimidating, and it delivers huge results, perfect for busy December weekends. Emily, my wife, loves how versatile it is, transforming from a quick morning bite to a beautiful dessert in mere minutes. It truly is a festive holiday bread that fits every occasion, from the family table to the office party.
Here’s why this recipe deserves a permanent spot in your holiday baking rotation:
- It’s an Easy Festive Christmas Bread Recipe with Sprinkles: Unlike those high-maintenance braided Christmas breads or intricate Stollen, this recipe is a simple quick bread. No kneading, no complicated rising times. Just mix, pour, and bake. You can have this in the oven in under 15 minutes, making it the ideal make-ahead Christmas breakfast bread loaf.
- Kid-Friendly Funfetti Christmas Bread Recipe: The secret ingredient to making this truly celebratory is the generous inclusion of holiday sprinkles. If you’ve ever searched for Christmas funfetti bread, this is the superior version, thanks to the sour cream base that keeps it incredibly moist. Jana always argues we need extra sprinkles mixed into the batter, a point I rarely argue against.
- Perfect for Holiday Gifting: Are you looking for a simple, yet heartfelt gift for the neighbors or teachers? This recipe yields loaves that beautifully hold up when wrapped. This is a wonderfully festive Christmas quick bread for neighbor gifts. Tie a ribbon around it, attach a simple tag, and you’ve got a gourmet present that won’t break the bank, and shows you cared enough to bake from scratch.
- Incredible Texture and Flavor: Some quick breads can be dry and crumbly. Not this one! We use a combination of sour cream and buttermilk (or whole milk) to create a soft, delicate crumb. The subtle warmth of vanilla and a hint of orange zest elevates this beyond a simple vanilla loaf, making it a truly Christmas sweet bread you’ll crave.
- It’s Flexible: While we lean heavily on the sprinkles for a colorful, Christmas sprinkle loaf look, you can easily adapt this into a cinnamon Christmas bread by adding a cinnamon sugar swirl, or make a slightly more complex version by adding dried cranberries and candied peel (more on those variations later!).
Ingredients for Festive Christmas Bread
I always recommend gathering all your ingredients before you start, a technique Emily calls “mise en place.” It makes the process smoother and ensures you don’t realize you’re out of baking powder mid-mix!
- Dry Ingredients:
- 2 cups All-Purpose Flour (or use a mix of bread flour and all-purpose for a slightly chewier crumb, though AP works perfectly).
- 1 cup Granulated Sugar.
- 2 tsp Baking Powder.
- ½ tsp Baking Soda (this reacts with the sour cream/buttermilk for a beautiful lift).
- ½ tsp Salt.
- 1 tsp Ground Cinnamon (optional, but highly recommended for a warmer flavor).
- Wet & Flavor Ingredients:
- 2 Large Eggs, room temperature.
- ½ cup Whole Milk or Buttermilk (buttermilk creates a more tender crumb).
- ½ cup Sour Cream or Plain Greek Yogurt (the secret to a moist sour cream Christmas bread with icing).
- ½ cup Unsalted Butter, melted and cooled slightly, or Neutral Oil.
- 1 Tbsp Vanilla Extract (don’t skimp here, it’s crucial for the flavor).
- 1 tsp Orange Zest (this really brightens the flavor, trust me!).
- ½ cup Christmas Sprinkles (funfetti style jimmies are best for color).
- For the Glaze:
- 2 cups Powdered Sugar.
- 3-4 Tbsp Heavy Cream or Milk.
- 1 tsp Vanilla Extract.
- Extra Christmas Sprinkles for topping.
How to Make Festive Christmas Bread
Step-by-Step Instructions
This recipe is built for speed and holiday cheer. Jana loves the mixing part, Adams just wants to handle the cooling racks. We make a wonderful team making this Christmas bread recipe!
- Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan, or line it with parchment paper for easy removal. This loaf pan prep is critical, especially for quick breads, to prevent sticking.
- Whisk the Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon (if using). This aeration step helps ensure the leavening agents are evenly distributed throughout your Christmas loaf with glaze.
- Combine the Wet Ingredients: In a separate medium bowl, whisk (or lightly beat) the eggs. Add the milk/buttermilk, sour cream, melted butter (or oil), vanilla extract, and orange zest. Mix until just combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Mix gently with a spatula only until everything is just moistened. The cardinal rule of quick bread is: DO NOT OVERMIX. Overmixing develops the gluten too much, leading to a tough, dry loaf. A few streaks of flour are perfectly acceptable.
- Fold in the Sprinkles: Lightly fold in the Christmas sprinkles. You want minimal stirring here to prevent the colors from bleeding into the batter before baking. This gives you that vibrant, colorful interior we love in a Christmas funfetti loaf.
- Bake the Loaf: Pour the batter into your prepared loaf pan. Smooth the top slightly. Bake for 50 to 60 minutes. The loaf is done when a wooden skewer inserted into the center comes out clean or with minimal moist crumbs attached.
- Cool Completely: Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then, gently turn the loaf out onto a wire rack to cool completely. This prevents the bottom from becoming soggy.
- Prepare and Apply the Glaze: While the loaf is cooling, whisk together the powdered sugar, vanilla extract, and heavy cream/milk until smooth. You want a thick, pourable consistency. If it’s too thick, add a drop more milk; if too thin, add a teaspoon more powdered sugar. Drizzle the glaze generously over the cooled holiday sweet bread loaf. Immediately top with a final scattering of extra holiday sprinkles while the glaze is still wet.
Pro Tips & Variations
Cooking isn’t just about food, it’s about making people happy, and sometimes that means adapting to make everyone feel included. Here are some tips and ways we modify this simple recipe to change things up, perfect for anyone looking to try different styles of Christmas quick bread or braided Christmas bread.
- Dairy Swaps for Moist Quick Bread: If you don’t have sour cream, you can use Greek yogurt. If you don’t have buttermilk, add 1 tsp of vinegar or lemon juice to your whole milk, let it sit for 5 minutes, and then use it. This slight acidity keeps the loaf incredibly soft and moist, key for a good Christmas breakfast bread.
- Create a Cinnamon Sugar Swirl: For a more traditional, warming flavor profile, skip half the sprinkles and instead make a cinnamon sugar filling. Mix 2 tablespoons of brown sugar with 1 teaspoon of cinnamon and a tablespoon of melted butter. Pour half the batter into the pan, swirl in the cinnamon sugar mix, and then top with the remaining batter. This gives you a beautiful cinnamon sugar Christmas bread.
- Nutty & Fruity Variations (A Stollen Nod): Searching for a holiday sweet loaf that leans more traditional? This batter is sturdy enough for add-ins. Fold in ½ cup of mixed dried fruits or candied peel and ¼ cup of chopped walnuts or pecans. While this isn’t a traditional stollen German Christmas bread, it gives you that delightful fruit and nut texture in an easy, quick loaf form. For a fantastic recipe for a more traditional German loaf, check out Eating on a Dime’s Christmas Bread guide.
- Make it Gluten-Free or Vegan: This recipe converts surprisingly well to GF. Substitute the all-purpose flour cup-for-cup with a good quality gluten-free measure-for-measure blend that contains xanthan gum. For a vegan version, use a flavorless oil (like canola) instead of melted butter, use unsweetened plant-based milk, and substitute the eggs with flax eggs (2 Tbs ground flaxseed mixed with 6 Tbs water, allowed to sit for 5 mins). Use a vegan sour cream alternative or plant-based yogurt.
- The Freezer Friendly Tip: My biggest tip for the busy holiday season is to make this ahead. Before glazing, you can tightly wrap the cooled loaf in plastic wrap and then foil, and freeze it for up to 3 months. Thaw overnight on the counter and then glaze just before serving. This makes the make-ahead Christmas breakfast bread loaf perfect for Christmas morning chaos.
Festive Christmas Bread Serving Suggestions
This bread is so good, it needs very little accompaniment. But since this is a holiday breakfast bread staple at our house, we have developed a few key pairings. Adams loves it toasted, Jana insists on cream cheese. Emily and I prefer the sophisticated pairings.
- Cream Cheese Heaven: Instead of the vanilla glaze, use a simple cream cheese frosting. Beat 4 oz softened cream cheese with ½ cup powdered sugar, 2 Tbs butter, and 1 tsp vanilla extract. Spread thickly over the cooled loaf. The tanginess balances the sweetness beautifully, transforming it into a decadent Christmas dessert bread.
- The Coffee Moment: This is my favorite pairing. A thick slice of this sweet loaf alongside a strong, slightly bitter cup of coffee allows the vanilla and orange zest to really shine. If you’re hosting a brunch, having a platter of this Christmas sprinkle buttermilk bread next to the coffee station is always a hit.
- Simple Fruit Salad: To cut the richness, especially if served for brunch, pair this with a simple winter fruit salad featuring clementines, pomegranates, and perhaps some kiwi. The fresh, tart fruit offers a wonderful counterbalance to the soft, sweet crumb. Serve a bowl of whipped butter on the side for those who prefer an extra layer of richness.
- A Gourmet Gift Basket: If you are baking this as a holiday gifting bread, wrap the cooled, glazed loaf in cellophane. Pair it with a small jar of homemade jam (strawberry or apricot is lovely) and a bottle of high-quality coffee beans or a holiday tea blend. It makes a beautiful, curated present.
Festive Christmas Bread Storage & Reheating
If you manage to have any left after the initial excitement (a rarity at the Sharif house!), here’s how to keep your holiday sweet loaf fresh.
- Countertop Storage (Short Term): Since this loaf contains dairy (milk and sour cream), it does best when stored at room temperature for no more than 3-4 days. Store it wrapped tightly in plastic wrap or in an airtight container. The glaze may become slightly sticky, but the bread will remain wonderfully soft inside.
- Freezer Storage (Long Term): As mentioned above, this is an excellent freezing bread. For the best quality, slice the cooled, unglazed loaf, wrap the slices tightly in plastic wrap, and then place them into a heavy-duty freezer bag. If you freeze the whole loaf, wrap it first in plastic wrap, then foil. It will keep for up to 3 months.
- Reheating Sliced Bread: The best way to enjoy a day-old slice, especially in the winter, is to gently warm it. Wrap individual slices in foil and place in a preheated 300°F oven for 5-7 minutes. Alternatively, a quick 15-second burst in the microwave can soften it perfectly. Always avoid overheating, as this will dry out the edges. If you froze the bread, individual slices can be microwaved from frozen for 30 seconds or thawed and toasted.
FAQ about Festive Christmas Bread
If you’re still wondering about how to perfect this easy festive Christmas bread recipe with sprinkles, here are the answers to the most common questions.
Q: Can I use different sprinkles, or do I need “Funfetti” style?
A: You can use any sprinkles you like, but the jimmie-style sprinkles (the long cylindrical ones) hold their shape and color best, minimizing color bleed into the batter. Nonpareils (little balls) tend to dissolve faster and may turn your batter a hazy color. For the best visual results in your colorful Christmas sprinkle buttermilk bread, stick with the jimmies.
Q: My bread came out dry. What did I do wrong?
A: Quick breads usually dry out for two main reasons: overmixing the batter (which develops gluten and makes it tough) or over-baking (which causes excess liquid evaporation). Ensure you are mixing only until barely combined, and start checking the internal temperature around 45–50 minutes. The internal temperature for a quick bread should reach around 200°F to 205°F.
Q: I’m looking for a Braided Christmas Wreath Bread. Can this recipe be adapted?
A: This specific quick bread recipe needs a loaf pan because the batter is too loose to hold a braid. If you are looking for a beautiful braided Christmas bread wreath, you’d need a yeast-based recipe optimized for bread flour. Those take much longer but are worthwhile for their visual impact! This recipe, however, delivers all the flavor with none of the hassle.
Q: How can I make this into a Christmas fruit and nut bread loaf?
A: Simply fold in ½ cup of golden raisins and dried cranberries, along with half a cup of pecans or almonds, in Step 5. You can also swap the vanilla extract for almond extract for a more traditional fruitcake flavor, resulting in a rich, holiday fruit and nut Christmas bread loaf. This swap also works well if you want a more Stollen-style profile.
Final Thoughts
There is a special, quiet magic in the kitchen during the holidays. The house is warm, the counter is dusted with powdered sugar, and the scents are just intoxicating. Adams and Jana are getting older, and those wild, chaotic Christmases are subtly slowing down, transitioning into something more calm and mindful. But the tradition of baking a beautiful, soft Christmas sweet bread with vanilla glaze, just like my Grandma did, remains. Cooking isn’t just about food; it’s about creating those sensory anchors for the next generation, memories that they’ll carry with them long after the lights are packed away. I hope this simple loaf fills your kitchen with joy and your family with happy, full bellies this season. Enjoy every slice!
Festive Christmas Bread
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon if using.
- In a medium bowl, whisk eggs, then add milk, sour cream, melted butter, vanilla, and orange zest. Mix until smooth.
- Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined; do not overmix.
- Fold in the Christmas sprinkles gently to avoid color bleeding.
- Pour batter into prepared loaf pan, smoothing the top. Bake 50-60 minutes until a skewer inserted in center comes out clean.
- Cool in pan 10 minutes, then turn out onto a wire rack to cool completely.
- Whisk powdered sugar, heavy cream, and vanilla until smooth. Adjust consistency by adding more cream if too thick.
- Drizzle glaze over cooled loaf. Immediately sprinkle with extra sprinkles while glaze is wet.
- Slice and serve. Store leftovers wrapped at room temperature for up to 4 days or freeze for up to 3 months.
