Christmas Fruit Bread

Christmas Fruit Bread is the kind of holiday bake that makes your home smell like pure celebration.
Soft, buttery, and packed with jewel-toned dried fruits and crunchy nuts, this festive loaf is like Christmas morning in every slice. Each bite brings a mix of citrus, warm spices, and chewy fruit—perfect with a mug of hot cocoa, coffee, or a pot of tea while the lights on the tree twinkle nearby.

Unlike dense traditional fruitcake, this Christmas Fruit Bread is lighter and more cake-like, with a tender crumb and just the right amount of richness. It’s simple enough to bake on a cozy afternoon yet special enough to wrap as a homemade gift for friends, neighbors, or family.

Serve it for Christmas breakfast, as an afternoon treat, or as a sweet finale to your holiday meals. Once you make it, it’s likely to become one of those recipes you return to every December.

Core Ingredients for Making the Recipe

To prepare this festive Christmas Fruit Bread, you’ll need a handful of pantry staples plus your favorite dried fruits and nuts.

For the Bread

2 ¼ cups (280 g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves or allspice
½ cup (115 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
¼ cup (50 g) light brown sugar, packed
2 large eggs, at room temperature
1 teaspoon vanilla extract
Zest of 1 large orange
¾ cup (180 ml) milk or buttermilk, at room temperature

For the Fruit & Nut Mixture

1 ½ cups mixed dried fruit, chopped
(such as raisins, golden raisins, dried cranberries, chopped apricots, or candied peel)
½ cup chopped nuts
(walnuts, pecans, or almonds all work well)
2 tablespoons orange juice or dark rum (for soaking the fruit – optional but recommended)

For the Glaze

1 cup (120 g) powdered sugar
2–3 tablespoons orange juice or milk
½ teaspoon vanilla extract (optional)

Step-by-Step

Guide to Making the Recipe

Prepare the fruit mixture
- If using the soaking option, place the chopped dried fruit in a small bowl.
- Drizzle over the orange juice or rum, toss to coat, and let the fruit sit for 15–20 minutes to plump up while you prepare the batter.
Preheat the oven and prepare the pan
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch (23×13 cm) loaf pan and line it with parchment paper, leaving some overhang on the sides. This makes it easier to lift out the bread later.
Mix the dry ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves or allspice until well combined.
- Set aside.
Cream the butter and sugars
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.
- This step helps create a tender, cake-like crumb.
Add the eggs, vanilla, and orange zest
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and orange zest, making sure everything is evenly combined.
Combine the wet and dry ingredients
- Add the dry ingredients to the butter mixture in two additions, alternating with the milk or buttermilk.
- Begin and end with the dry ingredients, mixing on low speed or by hand just until the batter is smooth and no streaks of flour remain.
- Avoid overmixing to keep the bread light.
Fold in the fruit and nuts
- Gently fold the soaked dried fruit (and any remaining liquid) and chopped nuts into the batter.
- Make sure the fruit is evenly distributed so every slice has a colorful mix.
Bake the Christmas Fruit Bread
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- If you like, sprinkle a few extra dried cranberries or nuts on top for decoration.
- Bake for 55–65 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- If the top is browning too quickly, loosely tent the loaf with aluminum foil during the last 10–15 minutes of baking.
Cool the bread
- Remove the pan from the oven and let the bread cool in the pan for about 10–15 minutes.
- Use the parchment overhang to lift the loaf onto a wire rack and let it cool until just slightly warm or at room temperature before glazing.
Prepare the glaze
- In a small bowl, whisk together the powdered sugar, orange juice or milk, and vanilla until smooth and pourable.
- Add a bit more liquid if the glaze is too thick, or extra powdered sugar if it’s too thin.
Glaze and serve
- Drizzle the glaze generously over the cooled bread, letting it drip down the sides.
- Allow the glaze to set for several minutes, then slice and enjoy the festive flavor in every bite.

Flavor Variations and Creative Twists

Christmas Fruit Bread is wonderfully flexible, and you can customize it based on what you love or already have in your pantry.

Swap the fruits
Use any dried fruit you like: chopped dates, figs, cherries, or pineapple all bring a unique twist. A mix of golden raisins and dried cranberries gives the bread a beautiful holiday look.
Add more citrus
For an extra-bright flavor, add lemon zest or a bit of finely chopped candied orange peel. The citrus notes lift the sweetness of the bread and make it feel even more festive.
Make it spicier
If you love warm spices, add a pinch of ginger or extra cinnamon to the batter. You can also stir a bit of cardamom into the flour mixture for a cozy, aromatic finish.
Go nutty
Toast the nuts lightly before adding them to the batter to deepen their flavor. You can also mix different nuts—walnuts, pecans, and almonds—for extra crunch and contrast.
Add a boozy touch
For a more traditional holiday feel, soak the dried fruit overnight in rum or brandy instead of orange juice. Drain any excess before folding into the batter, or add just a spoonful of the soaking liquid for a deeper flavor.

How to Serve

Christmas Fruit Bread is incredibly versatile and can be enjoyed in many delicious ways:

Warm with butter
Serve thick slices slightly warm with a pat of butter or a smear of cream cheese. It makes a cozy breakfast or afternoon treat with coffee, tea, or hot chocolate.
Holiday brunch centerpiece
Arrange slices on a festive platter alongside fresh fruit, cheese, and other pastries for a beautiful Christmas brunch spread. The colorful bits of fruit make the loaf look especially inviting.
Dessert with a twist
For dessert, lightly toast a slice and top it with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of caramel or chocolate sauce turns it into an elegant yet easy holiday dessert.
Gift from the kitchen
Wrap a cooled, unglazed loaf in parchment paper and festive ribbon, then include a small jar of glaze or a handwritten recipe card. It’s a heartfelt homemade gift that feels very personal and special.

Tips & Variations

Coat the fruit in flour
If your dried fruit is very sticky or heavy, toss it with a tablespoon of flour taken from the measured amount before folding it into the batter. This helps keep the fruit from sinking to the bottom of the loaf.
Don’t overmix
Mix the batter just until the ingredients are incorporated. Overmixing can make the bread tough instead of tender and cake-like.
Check for doneness
Every oven is a bit different. Start checking the bread at around 50 minutes. If the top is golden but the center isn’t done yet, cover the loaf loosely with foil and continue baking.
Glaze timing
Let the bread cool until just barely warm before adding the glaze. If it’s too hot, the glaze will melt and soak in. If it’s completely cold, the glaze will sit on top in a thicker layer—both options are tasty, just choose the look you prefer.
Storage tip
For the best texture, wrap the cooled bread tightly in plastic wrap or foil and let it rest for several hours or overnight. The flavors deepen, and the crumb becomes even more moist and tender.

Final Thoughts

Christmas Fruit Bread is a joyful celebration of the season baked into a single loaf.
With its soft crumb, warm spices, and bursts of sweet dried fruit and crunchy nuts, it brings together everything we love about holiday baking—comfort, color, and a touch of nostalgia.

You don’t need advanced baking skills or complicated steps to make it, just a few simple ingredients and a bit of time. Whether you serve it on Christmas morning, share it at a holiday party, or give it as a homemade gift, this bread adds warmth and sweetness to every occasion.

It’s the kind of recipe that quickly becomes a yearly tradition, filling your kitchen with the scent of cinnamon and citrus and your table with slices of festive cheer.

FAQ

Can I use different types of dried fruit?
Yes, absolutely. You can mix and match any dried fruits you enjoy—raisins, cranberries, cherries, apricots, figs, or dates all work well. Just keep the total amount the same (about 1 ½ cups) so the texture of the bread stays balanced.

Can I make this bread ahead of time?
Definitely. Christmas Fruit Bread actually tastes even better the next day as the flavors have time to meld. Once fully cooled, wrap it tightly and store it at room temperature for up to 3 days, or refrigerate it for a bit longer freshness. Glaze it just before serving if you prefer a fresh, glossy finish.

Can I freeze Christmas Fruit Bread?
Yes, this bread freezes very well. Let it cool completely, then wrap the whole loaf or individual slices tightly in plastic wrap and place in a freezer-safe bag or container. It will keep for up to 3 months. Thaw at room temperature, and add fresh glaze after thawing if desired.

Can I make this recipe a little lighter or less sweet?
You can reduce the granulated sugar by 2–3 tablespoons without affecting the texture too much. You can also skip the glaze or use a thinner drizzle if you prefer a less sweet loaf. For a slightly heartier version, replace up to ½ cup (about 60 g) of the all-purpose flour with whole wheat flour.