Spiced Christmas Bread with Nuts

This spiced Christmas bread with nuts and dried fruit is my go-to cure for chilly December days with its gently fragrant aroma and beautiful tender crumb. Inspired by classic European celebration loaves but much easier to make at home, it fills your kitchen with all the scents of the season and gives you a wholesome treat to share over hot drinks.

I first served this bread as the centerpiece of Christmas morning breakfast and even my pickiest eater asked for seconds.

Gather Your Ingredients

• Buckwheat flour: Brings a rustic hearty foundation to the loaf. Always check for fresh nutty aroma not musty.
• Almond flour: Gives tenderness and extra protein. Choose finely ground for best texture.
• Coconut sugar: Adds a deep caramel note without refined sweetness. Look for dark brown crystals.
• Rolled oats: Add body and a touch of chew. Use old-fashioned oats not instant.
• Tapioca flour: Ensures the loaf bakes up soft not dense. Choose a white fine powder.
• Baking powder and baking soda: Work together to lift the bread and keep it light. Check freshness with a quick fizz test.
• Sea salt: Balances the sweetness and intensifies flavors. Opt for flaky or fine sea salt.
• Ground cinnamon, ginger, allspice, star anise, fennel seeds, nutmeg, and cloves: Create the classic holiday aroma. Try to use freshly ground if possible for fuller fragrance.
• Chopped dates, apricots, plums, dried cranberries, and raisins: Offer chewy sweet-tangy bites. Choose firm and unsulfured fruit for best results.
• Chopped pecans or walnuts: Give crunch and a nutty flavor. Pecans are a bit sweeter, walnuts a touch more earthy.
• Almond milk: Keeps things dairy-free and adds moisture. Stick to unsweetened plain for balance.
• Apple puree: Is the secret for tender crumb and a gentle fruity undertone. Look for smooth unsweetened jars or make your own by cooking apples until soft and blending.
• Maple syrup: Sweetens the bread naturally and brings a subtle woodland hint. Use real maple not pancake syrup.
• Melted coconut oil: Adds richness and helps the loaf keep moist. Pastes or solid chunks mean the oil is not fresh.

How to Make It

Mix the Dry Ingredients:

In a large mixing bowl mix together the buckwheat flour, almond flour, coconut sugar, oats, tapioca flour, baking powder, baking soda, sea salt, and all the ground spices. Make sure no lumps remain and the mixture is evenly spiced.

Prepare the Fruit and Nuts:

Chop all the dates, apricots, plums, and nuts into even small pieces. Smaller pieces mean you get a bit in every bite. Add all the dried fruit and nuts to the flour mixture and toss to coat.

Mix Wet Ingredients:

In a separate bowl whisk together the almond milk, apple puree, maple syrup, and melted coconut oil until smooth. Pour this into the dry mixture and fold gently until just combined. The batter will be quite thick.

Fill and Bake:

Spoon the batter into a lightly greased loaf tin. Smooth the top with a spatula and tap the pan to remove air bubbles. Bake in a preheated oven at 175C or 347F for 30 to 45 minutes. A toothpick inserted in the center should come out clean but a few moist crumbs are okay.

Cool and Serve:

Let the bread cool in the pan for ten minutes before gently removing it to a wire rack. Wait until it is fully cooled to slice so it stays intact. Serve fresh or lightly toasted with a spread of butter or a dollop of jam.

The scent of star anise in this loaf always reminds me of my grandmother who sprinkled a pinch into every winter recipe. I still remember gathering around the kitchen table as we all took turns mixing the batter, hands dusted with flour, and laughing while the loaf baked.

Flavor Boosters

For extra crunch add a tablespoon of pumpkin seeds sprinkled on top before baking. If your dried fruit is very tough, soak briefly in hot water and drain before adding. For brightness in late winter, try fresh orange zest or use a pumpkin pie spice blend for convenience.

Serving Suggestions

Wonderful served alone but also with a swipe of lightly salted butter or a drizzle of honey. Slices pair beautifully with tea, coffee, or hot apple cider. Make mini loaves for edible gifts by using small pans and reducing the bake time.

Creative Twists

If you need a nut-free loaf, use sunflower seed or pumpkin seed flour and skip the chopped nuts. Swap dried fruits according to your pantry: try figs, cherries, pears, or bits of candied ginger. Light brown sugar can replace coconut sugar, though the flavor will be a bit less caramel-like. Add diced fresh apples or pears if those are in season.

Let the loaf rest for at least two hours before slicing—the crumb and flavor develop as it cools and sets. This festive bread only gets better overnight and makes your home feel like a holiday morning any day.

Common Questions About This Recipe

→ Can I substitute the nuts in this spiced bread?

Yes, you can use walnuts or hazelnuts in place of pecans, or omit the nuts for an allergy-friendly version.

→ What dried fruits work best in this bread?

The recipe uses a mix of dates, apricots, plums, cranberries, and raisins, but you can substitute with figs, cherries, or sultanas as preferred.

→ How should I store the bread to keep it fresh?

Allow it to cool completely, then store in an airtight container at room temperature for up to three days, or freeze for longer storage.

→ Can I make this bread vegan?

Absolutely. The original version uses almond milk and maple syrup, making it naturally dairy-free and suitable for vegan diets.

→ What is the best way to serve spiced Christmas bread?

Slice and serve warm, plain or with a spread of plant-based butter. It's delicious for breakfast, tea time, or as a festive dessert.