Description
This Festive Christmas Bread is a delightful and aromatic holiday treat, loaded with dried fruits and nuts for a perfect combination of sweet and crunchy textures. Moist and flavorful, it’s infused with vanilla and almond extracts, making it an ideal centerpiece for your festive celebrations or a comforting snack with your morning coffee.
Ingredients
Scale
Dry Ingredients
- 4 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1/2 cup butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Add-ins
- 1 cup dried fruit (raisins, cranberries)
- 1 cup nuts (walnuts or pecans)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper baking temperature by the time the batter is ready.
- Mix Dry Ingredients: In a large bowl, combine the flour, sugar, baking powder, and salt. Whisk them together to evenly distribute all the dry components.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, melted butter, eggs, vanilla extract, and almond extract until smooth and well blended.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with dry ingredients and gently mix until just combined, being careful not to overmix to maintain a tender crumb.
- Add Fruits and Nuts: Fold in the dried fruits and nuts evenly throughout the batter for bursts of flavor and texture in every bite.
- Prepare Pan and Pour Batter: Grease a loaf pan well to prevent sticking, then pour in the batter, smoothing the top with a spatula.
- Bake: Place the loaf pan in the oven and bake for 45 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean, indicating it’s fully baked.
- Cool and Serve: Allow the bread to cool in the pan for about 10-15 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For a more pronounced almond flavor, consider adding an extra 1/2 teaspoon of almond extract.
- Dried fruits can be soaked in warm water or rum for 10 minutes before adding to make them juicier and more tender.
- Ensure not to overmix the batter to avoid a dense bread.
- You can substitute the nuts with seeds or omit them for a nut-free version.
- Store the bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
