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Easy Christmas Loaf Recipe Everyone Craves

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This buttery, brioche-like Christmas loaf is packed with dried cranberries, golden raisins, dark chocolate chips, and a hint of orange zest. It’s a happy accident turned holiday tradition that’s perfect for brunch, dessert, or gifting.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • 1 packet (2 ¼ tsp) active dry yeast
  • ½ cup (120ml) warm milk (110°F)
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ cup (75g) dried cranberries
  • ½ cup (80g) golden raisins
  • ½ cup (90g) dark chocolate chips
  • ¼ cup (30g) chopped pecans or walnuts (optional)
  • 1 tablespoon orange zest
  • 2 tablespoons melted butter (for brushing)
  • Powdered sugar (for dusting)

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (110°F), 1 tablespoon of the sugar, and the yeast. Stir gently and let sit for 5-10 minutes until foamy.
  2. Mix dry ingredients: In the bowl of a stand mixer (or large bowl), whisk together flour, remaining sugar, and salt. Make a well in the center.
  3. Combine wet ingredients: In a separate bowl, whisk together melted butter, eggs, and vanilla extract.
  4. Bring it together: Pour yeast mixture and egg mixture into the well of dry ingredients. Mix on low speed with dough hook until a shaggy dough forms.
  5. Knead the dough: Increase speed to medium-low and knead for 6-8 minutes until smooth, elastic, and slightly sticky. (Or knead by hand for 10 minutes.)
  6. First rise: Shape dough into a ball, place in a lightly greased bowl, cover tightly with plastic wrap, and let rise in a warm spot for 1-1.5 hours until doubled in size.
  7. Prepare mix-ins: While dough rises, combine dried cranberries, golden raisins, chocolate chips, and nuts (if using) in a small bowl. Toss with 1 tablespoon flour.
  8. Punch down and add mix-ins: Gently punch down risen dough. Turn out onto a lightly floured surface. Flatten into a 10×8-inch rectangle. Sprinkle floured mix-ins and orange zest evenly. Roll up tightly like a jelly roll, then knead gently 4-5 times to distribute.
  9. Shape and second rise: Shape dough into a loaf and place seam-side down in a greased 9×5-inch loaf pan. Cover loosely with greased plastic wrap and let rise for 45-60 minutes until it crests about 1 inch above the rim.
  10. Bake: Preheat oven to 350°F (175°C) during the last 20 minutes of the second rise. Bake on middle rack for 35-40 minutes until deep golden brown and hollow-sounding when tapped. Internal temperature should reach 190°F. Tent with foil after 25 minutes if browning too fast.
  11. Finish and cool: Remove from oven, rest in pan for 10 minutes, then turn out onto a cooling rack. While still warm, brush top with 2 tablespoons melted butter. Cool completely before dusting with powdered sugar.

Notes

For best results, use a kitchen scale for flour. Toss mix-ins with flour to prevent sinking. The loaf tastes even better on day two. Store wrapped at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: Christmas loaf, holiday bread, stollen alternative, chocolate fruit bread, brioche loaf, easy Christmas recipe

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