You’ll find 15 easy, festive breads that fill your home with warm, holiday aromas and simple steps you can follow. Each recipe lists ingredients, basic techniques, and baking times so you can plan dough, fillings, and shaping. You’ll learn pull-apart loaves, wreath-style brioche, spiced panettone, and quick breads with nuts or fruit, plus savory focaccia ideas for gatherings — keep going to pick the ones that match your schedule and oven.
Cinnamon Swirl Christmas Pull-Apart Loaf
Cinnamon Swirl Christmas Pull-Apart Loaf — gooey, spiced layers perfect for sharing around the holidays.
Ingredients:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp salt
- 3/4 cup warm milk (about 110°F / 43°C)
- 1 large egg
- 3 tbsp unsalted butter, melted + extra for brushing
- 1 tsp vanilla extract
- 1/2 cup brown sugar, packed (for filling)
- 2 tbsp ground cinnamon (for filling)
- 1/4 cup unsalted butter, softened (for filling)
- Optional glaze: 1 cup powdered sugar + 2–3 tbsp milk + 1/4 tsp vanilla
How to Make:
- In a large bowl, whisk flour, granulated sugar, yeast, and salt together.
- In a separate bowl, combine warm milk, egg, melted butter, and vanilla; stir to mix.
- Pour wet ingredients into dry and stir until a shaggy dough forms.
- Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook 4–5 minutes).
- Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1 to 1 1/4 hours.
- While dough rises, mix brown sugar and cinnamon in a small bowl and set aside.
- Punch dough down and roll into a 12×10-inch rectangle on a floured surface.
- Spread the 1/4 cup softened butter evenly over the dough.
- Sprinkle the cinnamon-sugar mixture evenly over the buttered dough.
- Starting on the long side, roll the dough tightly into a log, sealing the edge.
- Cut the log into 8–10 equal pieces and arrange the pieces cut-side up in a greased 9×5-inch loaf pan, slightly overlapping for the pull-apart effect.
- Cover the pan and let the loaf rise again until puffy, about 30–45 minutes.
- Preheat oven to 350°F (175°C).
- Brush the top with a little melted butter and bake 30–35 minutes until golden brown and cooked through; tent with foil if it browns too quickly.
- Let the loaf cool in the pan 10 minutes, then transfer to a wire rack.
- If using glaze, whisk powdered sugar, milk, and vanilla until smooth and drizzle over the warm loaf.
- Pull apart a piece and enjoy the warm cinnamon layers—perfect for cozy Christmas mornings!
Orange Cranberry Brioche Wreath
Bright, buttery brioche braided into a festive wreath studded with tart cranberries and zesty orange — perfect for sharing at holiday breakfasts.
Ingredients:
- 3 1/2 cups (440 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 2 1/4 tsp (7 g) active dry yeast (1 packet)
- 1 tsp fine salt
- 3 large eggs, room temperature
- 1/3 cup (80 ml) whole milk, warm (about 100–110°F / 38–43°C)
- 10 tbsp (140 g) unsalted butter, softened and cut into pieces
- Zest of 2 medium oranges
- 1 cup (120 g) dried cranberries
- 1 tsp vanilla extract
- 1 egg (for egg wash) + 1 tbsp water
- Optional: 2 tbsp coarse sugar for sprinkling
How to Make:
- In the bowl of a stand mixer, whisk together flour, sugar, yeast, and salt.
- In a small bowl, combine warm milk and vanilla; let sit a minute.
- Add eggs and milk mixture to the dry ingredients and mix with the dough hook on low until combined.
- With mixer running, add the softened butter pieces a few at a time, mixing until fully incorporated and the dough is smooth and elastic, about 8–10 minutes.
- Stir in orange zest and dried cranberries by hand until evenly distributed.
- Transfer dough to a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.
- Punch down dough gently and turn onto a lightly floured surface; divide into three equal pieces.
- Roll each piece into a long rope (about 16–18 inches), then pinch ends together and braid the three ropes into a braid; form into a wreath and pinch ends to seal.
- Place the wreath on a parchment-lined baking sheet, cover, and let rise until puffy, about 30–45 minutes.
- Preheat oven to 350°F (175°C). Whisk the extra egg with water and brush the wreath gently with the egg wash; sprinkle with coarse sugar if using.
- Bake for 20–25 minutes, until deep golden and the center sounds hollow when tapped; if the top browns too fast, tent lightly with foil.
- Cool on a wire rack for at least 20 minutes before slicing.
Enjoy warm slices with butter or jam — this festive brioche will brighten any holiday table!
Spiced Fruit and Nut Panettone
Light, fluffy panettone studded with warm-spiced fruits and crunchy nuts — holiday comfort in every slice.
Ingredients:
- 4 cups (500 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 2 1/4 tsp (1 packet) active dry yeast
- 1 tsp fine salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cardamom (optional, for extra warmth)
- 3 large eggs, room temperature
- 1/2 cup (120 ml) whole milk, warm (about 100–110°F / 38–43°C)
- 1/2 cup (120 g) unsalted butter, softened and cut into pieces
- 1 tsp vanilla extract
- Zest of 1 orange
- 1 cup (150 g) mixed dried fruit (raisins, chopped candied orange peel, chopped dried cherries)
- 1/2 cup (60 g) chopped toasted nuts (almonds, walnuts, or hazelnuts)
- 2 tbsp dark rum or orange juice (for soaking the fruit, optional)
- 1 egg beaten with 1 tbsp water (egg wash)
- Powdered sugar for dusting (optional)
How to Make:
- If using, soak the dried fruit in rum or orange juice for 15–30 minutes, then drain.
- In a large bowl, whisk together flour, sugar, yeast, salt, cinnamon, nutmeg, and cardamom.
- In a separate bowl, beat the eggs with warm milk, vanilla, and orange zest.
- Make a well in the dry ingredients and pour in the wet mixture; stir until a shaggy dough forms.
- Add the softened butter pieces a little at a time, kneading (by hand or with a stand mixer and dough hook) until the dough is smooth, elastic, and slightly tacky — about 8–10 minutes.
- Fold in the drained dried fruit and chopped toasted nuts evenly into the dough.
- Place the dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 1.5–2 hours.
- Gently deflate the dough and shape it into a ball; place it in a 6–8 inch paper panettone mold or a well-greased tall round cake pan lined with parchment.
- Cover and let rise again until it reaches near the top of the mold, about 45–60 minutes.
- Preheat the oven to 350°F (175°C). Brush the top of the risen dough with egg wash.
- Bake for 30–40 minutes, tenting with foil if the top browns too quickly, until a skewer inserted in the center comes out clean and the internal temperature reaches about 190°F (88°C).
- Remove from oven and cool upright in the mold for about 15 minutes, then transfer to a wire rack to cool completely.
- Once cool, dust with powdered sugar if desired, slice, and serve.
Enjoy the warm spices and tender crumb — perfect with coffee or a festive spread!
Maple Pecan Quick Bread
Maple Pecan Quick Bread — cozy, nutty, and perfect with a hot mug of coffee or cocoa.
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1 tsp ground cinnamon
- 2 large eggs
- 3/4 cup milk (or buttermilk for tang)
- 1/2 cup pure maple syrup
- 1/3 cup melted butter (or neutral oil)
- 1 tsp vanilla extract
- 3/4 cup chopped pecans, plus extra for topping
- Optional: 1/4 cup raisins or chopped dried cranberries
How to Make:
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, beat the eggs with milk, maple syrup, melted butter, and vanilla until combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined — don’t overmix.
- Fold in the chopped pecans (and dried fruit if using).
- Spoon the batter into the prepared loaf pan and sprinkle a few extra pecans on top.
- Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Slice it warm or wait for it to settle — either way every bite tastes like a little holiday hug.
Cardamom and Rosewater Challah
Cardamom and Rosewater Challah — a fragrant, golden braid that smells like holiday spice and floral warmth.
Ingredients:
- 4 cups (480 g) all-purpose flour, plus extra for dusting
- 1/3 cup (65 g) granulated sugar
- 2 1/4 teaspoons (7 g) active dry yeast (1 packet)
- 1 teaspoon fine sea salt
- 1 1/2 teaspoons ground cardamom
- 3 large eggs, divided (2 for dough, 1 for egg wash)
- 1/2 cup (120 ml) whole milk, warmed to about 110°F (43°C)
- 1/3 cup (76 g) unsalted butter, melted and cooled slightly
- 1 1/2 teaspoons rosewater
- Zest of 1 orange (optional, for brightness)
- 2 tablespoons honey or agave (for brushing)
- Sesame seeds or sliced almonds for sprinkling (optional)
How to Make:
- In a small bowl, stir the warm milk with 1 teaspoon sugar and the yeast. Let sit 5–10 minutes until foamy.
- In a large bowl, whisk flour, remaining sugar, salt, and ground cardamom together.
- Make a well in the flour mixture and add the foamy yeast, 2 eggs, melted butter, rosewater, and orange zest if using. Stir until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth and slightly springy. Add a little flour only if the dough is too sticky.
- Form the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a towel and let rise in a warm place 1–1 1/2 hours, until doubled.
- Punch the dough down gently and divide into three or six equal pieces, depending on the braid style you prefer.
- Roll each piece into a long rope (about 12–16 inches for a three-strand braid). Pinch the ropes together at one end and braid neatly, tucking the ends under to seal.
- Place the braid on a parchment-lined baking sheet. Cover and let rise 30–45 minutes until puffy.
- Preheat the oven to 350°F (175°C).
- Whisk the remaining egg with a splash of water and brush the loaf gently. Sprinkle with sesame seeds or sliced almonds if desired.
- Bake 25–30 minutes until deep golden and the loaf sounds hollow when tapped. If the top browns too quickly, tent with foil.
- While warm, brush the loaf with honey or agave for a glossy, slightly sweet finish.
- Let cool on a rack at least 20 minutes before slicing to set the crumb.
Serve warm or at room temperature — the cardamom and rosewater make every slice feel festive and cozy. Enjoy!
Chocolate Peppermint Babka
A festive twist on classic babka: rich chocolate swirls meet bright peppermint for a holiday showstopper.
Ingredients:
- 3 1/2 cups (440 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 2 1/4 tsp (1 packet) active dry yeast
- 1/2 tsp salt
- 3/4 cup (180 ml) whole milk, warmed to about 105–110°F (40–43°C)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 6 tbsp (85 g) unsalted butter, softened
- Zest of 1 orange (optional, for brightness)
- For the chocolate filling:
- 6 oz (170 g) bittersweet or semi-sweet chocolate, finely chopped or chips
- 4 tbsp (56 g) unsalted butter
- 1/4 cup (25 g) unsweetened cocoa powder
- 1/3 cup (40 g) powdered sugar, sifted
- 1/4 tsp fine salt
- 1/2 tsp peppermint extract (adjust to taste)
- For the sugar peppermint crunch:
- 1/2 cup (60 g) crushed candy canes or peppermint candies
- 2 tbsp granulated sugar (to mix with crushed candy for texture)
- For brushing and glazing:
- 1 egg beaten with 1 tbsp water (egg wash)
- 1/2 cup (60 g) powdered sugar + 1–2 tsp milk or cream for a quick glaze (optional)
How to Make:
- Warm the milk until lukewarm and sprinkle the yeast plus a pinch of sugar over it; let sit 5–10 minutes until foamy.
- In a large bowl, whisk flour, sugar, and salt together.
- Whisk the eggs and vanilla into the foamy milk, then pour into the dry ingredients and stir until a shaggy dough forms.
- Add softened butter and orange zest (if using) and knead by hand or mixer 8–10 minutes until smooth and elastic; dough should be slightly tacky but not sticky.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1–1.5 hours.
- Meanwhile, make the chocolate filling: melt chocolate and butter together gently (double boiler or low microwave), stir until smooth.
- Off heat, whisk in cocoa powder, powdered sugar, salt, and peppermint extract; cool to spreadable consistency.
- Punch down the risen dough and roll it on a lightly floured surface into a 12×16-inch rectangle.
- Spread the chocolate-peppermint filling evenly over the dough, leaving a 1/2-inch border.
- Sprinkle the crushed candy cane mixture evenly over the filling, pressing lightly so it adheres.
- Starting from a long side, tightly roll the dough into a log and pinch the seam to seal.
- Using a sharp knife, slice the log lengthwise down the center to expose the layers, creating two long pieces.
- Twist the two pieces together with the cut sides facing up to showcase the swirls, then tuck the ends under.
- Place the braided loaf into a greased 9×5-inch loaf pan (or shape into a round and place in a springform if preferred).
- Cover and let rise 30–45 minutes until puffy; preheat oven to 350°F (175°C) during the last 15 minutes of rising.
- Brush the loaf with egg wash and bake 30–35 minutes, tenting with foil if the top browns too quickly, until internal temperature reaches about 190°F (88°C).
- Cool in the pan 10 minutes, then transfer to a wire rack to cool further.
- If using glaze, whisk powdered sugar with milk to a drizzling consistency and drizzle over the cooled babka; sprinkle extra crushed candy cane on top.
- Slice and enjoy warm or at room temperature.
Enjoy the chocolatey, minty swirls—perfect for festive breakfasts or a holiday dessert centerpiece!
Mulled Wine Soaked Fruit Loaf
Mulled Wine Soaked Fruit Loaf — a warm, boozy slice of holiday comfort studded with plump, spiced fruit.
Ingredients:
- 2 cups mixed dried fruit (raisins, currants, chopped sultanas, chopped apricots)
- 1 cup cherries or glace cherries, halved
- 1 1/2 cups mulled wine (store-bought or homemade, cooled)
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves or allspice
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 orange
- 1/2 cup chopped nuts (optional — walnuts or pecans)
- 2 tbsp brandy or rum (optional, for extra boozy flavor)
- 1–2 tbsp milk (if batter seems too thick)
How to Make:
- Combine the dried fruit and cherries in a bowl and pour over the mulled wine. Cover and soak at room temperature for at least 2 hours or overnight in the fridge.
- Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment.
- In a medium bowl whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large bowl cream the softened butter and brown sugar until smooth and slightly fluffy.
- Beat in the eggs one at a time, then stir in vanilla and orange zest.
- Fold the dry ingredients into the wet mixture just until combined.
- Drain the soaked fruit, reserving 2–3 tablespoons of the mulled wine; toss the fruit with flour to prevent sinking.
- Fold the fruit and chopped nuts into the batter, and add the reserved mulled wine and optional brandy or rum; if the batter seems very thick, stir in 1–2 tablespoons milk to reach a drop-batter consistency.
- Spoon the batter into the prepared loaf pan and smooth the top.
- Bake for 50–65 minutes, or until a skewer inserted into the center comes out clean (cover with foil after 35–40 minutes if the top browns too quickly).
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve plain or spread with softened butter; store wrapped at room temperature for up to 3 days or refrigerate longer.
Enjoy a cozy, spiced slice — perfect with a cup of tea or a splash more mulled wine!
Sticky Toffee Pudding Bread
A warm, gooey twist on a classic dessert—Sticky Toffee Pudding turned into a luscious holiday bread.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup whole milk
- 1 cup chopped dates (pitted)
- 1/2 cup boiling water
- 1/2 cup chopped walnuts or pecans (optional)
For the toffee glaze:
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1/2 cup brown sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
How to Make:
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- Place chopped dates in a bowl and pour boiling water over them; let sit 10 minutes to soften.
- Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
- In a large bowl, cream softened butter and brown sugar until light and fluffy.
- Add eggs one at a time, beating briefly after each, then stir in vanilla.
- Fold in sour cream (or yogurt) and milk until combined.
- Stir in the softened dates with their soaking liquid and the chopped nuts if using.
- Gently fold the dry ingredients into the wet until just combined—don’t overmix.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- While the bread bakes, make the toffee glaze: combine heavy cream, butter, and brown sugar in a small saucepan over medium heat.
- Bring to a gentle simmer, stirring until sugar dissolves; simmer 2–3 minutes until slightly thickened, then remove from heat and stir in vanilla and pinch of salt.
- When the bread is done, let it cool in the pan 10 minutes, then poke holes over the top with a skewer and pour half the warm toffee glaze over the loaf so it soaks in.
- Remove the bread from the pan to a wire rack, pour remaining glaze over the top, and let cool another 20–30 minutes before slicing.
Serve warm with extra toffee sauce or a scoop of vanilla ice cream for maximum festive indulgence.
Honey Butter Dinner Rolls
Honey Butter Dinner Rolls — soft, pillowy rolls glazed with sweet buttery goodness.
Ingredients:
- 1 cup warm milk (about 110°F / 43°C)
- 1/4 cup honey
- 2 1/4 teaspoons (1 packet) active dry yeast
- 4 tablespoons unsalted butter, melted and cooled, plus 2 tablespoons melted for brushing
- 1 large egg
- 3 1/2 to 4 cups all-purpose flour
- 1 1/2 teaspoons salt
- Optional: coarse sea salt or extra honey for drizzling
How to Make:
- Stir warm milk and honey in a small bowl until combined; sprinkle yeast over top and let sit 5–10 minutes until foamy.
- In a large bowl, whisk the melted butter and egg together, then add the foamy yeast mixture.
- Add 3 1/2 cups flour and the salt; stir until a shaggy dough forms. If dough is very sticky, add up to 1/2 cup more flour a little at a time.
- Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let rise in a warm place about 1 to 1 1/2 hours, until doubled.
- Punch the dough down and divide into 12–16 equal pieces (for dinner-roll size), shaping each into a smooth ball.
- Arrange the rolls in a greased 9×13-inch pan or two round pans, leaving a little space between them; cover and let rise another 30–45 minutes until puffy.
- Preheat oven to 375°F (190°C).
- Brush the tops with 2 tablespoons melted butter and bake 15–18 minutes until golden brown.
- Remove from oven and immediately brush again with extra butter and a drizzle of honey if desired; sprinkle with coarse sea salt for contrast if you like.
- Let cool slightly before serving so they hold their shape.
Enjoy warm—these rolls are perfect for mopping up gravy or spreading with extra honey butter.
Lemon Poppy Seed Christmas Crown
Bright, tender lemon poppy seed bread braided into a festive crown — zesty, buttery, and perfect for sharing.
Ingredients:
- 3 1/2 cups (420 g) all-purpose flour
- 1/3 cup (65 g) granulated sugar
- 2 1/4 tsp (1 packet) active dry yeast
- 1/2 tsp salt
- 3/4 cup (180 ml) warm milk (about 100–110°F / 37–43°C)
- 1/4 cup (60 ml) warm water
- 1 large egg, room temperature
- 4 tbsp (55 g) unsalted butter, melted and cooled slightly
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
- 2 tbsp poppy seeds
- 1 tsp vanilla extract
- For brushing and glaze:
- 1 tbsp melted butter for brushing
- 3/4 cup (90 g) powdered sugar
- 1–2 tbsp fresh lemon juice (to thin glaze)
- Extra lemon zest (optional) for sprinkling
How to Make:
- In a large bowl, whisk together flour, sugar, yeast, salt, and lemon zest.
- In a separate bowl, mix warm milk, warm water, egg, melted butter, lemon juice, and vanilla.
- Pour wet ingredients into dry and stir until a shaggy dough forms.
- Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook 5–7 minutes).
- Knead in the poppy seeds until evenly distributed.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1–1½ hours.
- Punch down the dough and divide into three equal ropes about 18 inches long.
- Braid the three ropes, pinch ends to seal, and form into a ring on a parchment-lined baking sheet; tuck ends under.
- Cover and let the crown rise 30–45 minutes until puffy.
- Preheat oven to 350°F (175°C). Brush the crown lightly with melted butter.
- Bake 25–30 minutes until golden brown and internal temperature reaches about 190°F (88°C); tent with foil if browning too quickly.
- Cool 10 minutes on the sheet, then transfer to a rack.
- Whisk powdered sugar with lemon juice until smooth; drizzle over the warm crown and sprinkle extra lemon zest if desired.
- Slice, serve, and enjoy the bright citrusy pull of this festive bread.
Eat warm with a cup of tea or share it as the centerpiece of your holiday table!
Gingerbread Babka Twist
Gingerbread Babka Twist — a cozy, spiced loaf with swirls of molasses and warming ginger, perfect for holiday mornings.
Ingredients:
- 3 1/2 cups (440 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 2 1/4 tsp (1 packet) active dry yeast
- 3/4 cup (180 ml) warm milk (about 110°F / 43°C)
- 2 large eggs, room temperature
- 1/3 cup (75 g) unsalted butter, softened
- 1/4 cup (60 ml) molasses
- Zest of 1 orange (optional, for brightness)
Filling:
- 1/3 cup (75 g) unsalted butter, melted
- 1/2 cup (120 g) dark brown sugar, packed
- 2 tbsp molasses
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- Pinch of salt
- 1/2 cup chopped pecans or walnuts (optional)
- 1/4 cup finely chopped crystallized ginger (optional)
Glaze (optional):
- 1/2 cup powdered sugar
- 1–2 tbsp orange juice or milk
How to Make:
- In a bowl, whisk flour, sugar, ground ginger, cinnamon, cloves, and salt.
- Sprinkle yeast into warm milk and let sit 5 minutes until foamy.
- In a large bowl, beat the eggs with molasses and orange zest, then stir in the foamy yeast mixture.
- Add dry ingredients and mix until a shaggy dough forms.
- Add softened butter and knead (by hand or stand mixer) 8–10 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise until doubled, about 1–1.5 hours.
- Meanwhile, mix filling: melted butter, brown sugar, molasses, ginger, cinnamon, salt, and nuts/crystallized ginger if using.
- On a lightly floured surface, roll dough into a 12×16-inch rectangle.
- Spread filling evenly over dough, leaving a 1/2-inch border.
- Roll tightly from the long side into a log, seam side down.
- Cut the log lengthwise down the center to expose layers, then twist the two pieces together with the cut sides facing up to show the swirls.
- Transfer the twist into a greased loaf pan, tucking ends under, and cover to rise 30–45 minutes until puffy.
- Preheat oven to 350°F (175°C). Bake 30–35 minutes until deep golden and internal temp reaches ~190°F (88°C); cover with foil if top browns too fast.
- While warm, whisk glaze ingredients and drizzle over the loaf, if desired.
- Cool 15–20 minutes before slicing so the swirls set.
Serve warm with coffee or cocoa and enjoy the spiced, molasses-y goodness of your Gingerbread Babka Twist!
Savory Herb and Parmesan Focaccia Tree
A festive, fragrant focaccia shaped like a Christmas tree—crispy edges, pillowy inside, and savory herb-Parmesan goodness.
Ingredients:
- 3 1/2 cups (420 g) all-purpose flour
- 1 cup (240 ml) warm water (about 105–115°F / 40–46°C)
- 2 1/4 tsp (7 g / 1 packet) active dry yeast
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp olive oil (plus 2–3 tbsp for drizzling)
- 2 tbsp finely chopped fresh rosemary (or 1 tbsp dried)
- 2 tbsp finely chopped fresh thyme (or 1 tbsp dried)
- 1/2 cup grated Parmesan cheese, plus extra for sprinkling
- 1–2 cloves garlic, minced (optional)
- Coarse sea salt for sprinkling
- Optional: a few olives or cherry tomato halves for decoration
How to Make:
- In a small bowl, stir the warm water, yeast, and sugar. Let sit 5–10 minutes until foamy.
- In a large bowl, combine the flour and salt. Add the yeast mixture and 2 tbsp olive oil.
- Mix until a shaggy dough forms, then knead 5–7 minutes until smooth and elastic (or mix with a stand mixer for 3–4 minutes).
- Stir in the chopped herbs, minced garlic (if using), and 1/2 cup grated Parmesan until evenly distributed.
- Lightly oil a clean bowl, place the dough inside, cover with a towel or plastic wrap, and let rise in a warm spot 60–90 minutes until doubled.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and drizzle with a little olive oil.
- Punch down the dough and transfer to the prepared sheet. Shape it into a rough triangle tree shape about 1-inch thick; use scissors or a knife to cut branches if desired.
- Use your fingers to dimple the dough all over, then drizzle 1–2 tbsp olive oil across the top.
- Sprinkle extra Parmesan, coarse sea salt, and a bit more chopped herb over the dough. Add olives or cherry tomato halves as ornaments if you like.
- Bake 18–22 minutes until golden brown and crisp at the edges.
- Let cool a few minutes, slice into “branches,” and serve warm.
Enjoy this herby, cheesy focaccia tree—perfect for sharing and snacking through the season!
Apple Cider Cinnamon Loaf
Warm, spiced, and perfectly moist — this Apple Cider Cinnamon Loaf is like a cozy sweater for your taste buds.
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 large eggs
- 1/2 cup unsalted butter, melted and slightly cooled (or 1/2 cup neutral oil)
- 3/4 cup apple cider, room temperature
- 1 tsp vanilla extract
- 1 cup peeled and finely chopped apples (about 1 medium apple)
- Optional: 1/4 cup chopped walnuts or pecans
How to Make:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, beat the eggs lightly, then stir in melted butter (or oil), apple cider, and vanilla until combined.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Don’t overmix.
- Fold in the chopped apples and nuts if using, scraping the bowl so everything is evenly distributed.
- Spoon the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Slice, serve, and enjoy the warm cinnamon apple aroma — perfect with coffee or a cozy evening by the fire.
Saffron and Almond Stollen
Saffron and Almond Stollen — a fragrant, buttery Christmas loaf studded with almonds and warmed by saffron.
Ingredients:
- 3 1/2 cups (440 g) all-purpose flour
- 1/3 cup (65 g) granulated sugar
- 1 tsp fine salt
- 2 1/4 tsp (1 packet, 7 g) active dry yeast
- 1/2 tsp ground cardamom (optional, but nice)
- 1/4 tsp saffron threads, crushed and steeped in 2 tbsp warm milk
- 1/2 cup (120 ml) warm milk (plus 2 tbsp for saffron)
- 3 large egg yolks, room temperature
- 8 tbsp (113 g) unsalted butter, softened and cut into pieces
- 1/2 cup (70 g) sliced or slivered almonds, lightly toasted
- 1/2 cup (80 g) raisins or mixed chopped dried fruit (optional)
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1/4 cup (30 g) almond flour or finely ground almonds (for richer crumb)
- 3 tbsp unsalted butter, melted (for brushing)
- 1/2 cup (60 g) powdered sugar, for dusting
How to Make:
- Warm the milk to about 100–110°F (lukewarm). Stir the crushed saffron into 2 tbsp of the warm milk and let it bloom for a few minutes.
- In a large bowl, whisk together the flour, sugar, salt, and cardamom.
- In a small bowl, dissolve the yeast in the remaining warm milk and let sit 5 minutes until foamy.
- Whisk the egg yolks, lemon zest, vanilla, and saffron-infused milk together.
- Make a well in the dry ingredients, pour in the yeast mixture and the egg mixture, and mix until a shaggy dough forms.
- Add the softened butter a few pieces at a time, kneading (by hand or in a stand mixer with dough hook) until the dough is smooth, elastic, and slightly tacky, about 8–10 minutes.
- Fold in the almond flour, toasted almonds, and dried fruit until evenly distributed.
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1–1 1/2 hours.
- Punch the dough down gently, shape into a thick oval or loaf, folding one side over the other to create the classic stollen seam.
- Place the shaped loaf on a parchment-lined baking sheet, cover, and let rise until puffy, about 45–60 minutes.
- Preheat the oven to 350°F (175°C). Bake the stollen for 30–40 minutes, until golden brown and cooked through (internal temp ~190°F / 88°C).
- Remove from oven and immediately brush the hot loaf generously with the melted butter.
- While still warm, dust the loaf heavily with powdered sugar, covering seams and top; let cool completely on a rack and dust again before serving.
- Slice and enjoy! Stollen keeps well wrapped for several days and gets even better after a day or two.
Happy baking — savor each fragrant, almond-studded slice of this festive saffron stollen!
Brown Sugar Bourbon Banana Bread
Brown Sugar Bourbon Banana Bread — boozy, caramel-kissed banana comfort in every slice.
Ingredients:
- 1 3/4 cups (220 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) packed brown sugar (light or dark)
- 2 large eggs, room temperature
- 1/4 cup (60 ml) bourbon
- 1 tsp vanilla extract
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup (120 ml) sour cream or plain Greek yogurt
- 1/2 cup chopped walnuts or pecans (optional)
- 2 tbsp turbinado or brown sugar for sprinkling (optional)
How to Make:
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment if you like easy removal.
- In a bowl, whisk together the flour, baking soda, and salt; set aside.
- In a large bowl, cream the softened butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the bourbon and vanilla until combined.
- Stir in the mashed bananas and sour cream (or yogurt) until mixture is smooth.
- Fold the dry ingredients into the wet just until no streaks of flour remain; don’t overmix.
- Gently fold in the chopped nuts if using.
- Pour the batter into the prepared loaf pan, smooth the top, and sprinkle with turbinado or brown sugar if desired.
- Bake for 55–70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If the top browns too fast, tent with foil.
- Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Slice thick, enjoy warm or toasted, and savor that sweet bourbon-banana goodness.
Conclusion
You’ve got a dozen tasty breads to try, and they’ll make your home smell like the holidays. Test a theory: aroma helps memories, and sharing slices may boost good moods. So pick one recipe, follow steps, and bake it this week. Let it cool, slice, and serve warm with butter or jam. Take notes on what you liked, then tweak spices or nuts next time for better results.