Best Grandmas Christmas Bread Recipes

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GRANDMA'S DATE-NUT BREAD



Grandma's Date-Nut Bread image

This is the recipe for date-nut bread that my grandmother always made around Christmas time. Definitely a family favorite! For best results don't use a glass pan.

Provided by Suzanne

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h30m

Yield 12

Number Of Ingredients 13

½ cup raisins
1 ½ cups boiling water
2 teaspoons butter, or as needed
1 teaspoon baking soda
1 cup chopped pitted dates
7 pitted prunes, chopped
¼ cup unsalted butter, softened
1 cup sugar
1 teaspoon vanilla extract
1 egg, well-beaten
1 ¾ cups all-purpose flour
½ teaspoon salt
1 cup chopped walnuts

Steps:

  • Put raisins in a bowl. Pour boiling water over raisins; soak until raisins have flavored the water, about 20 minutes. Drain raisins, reserving the water. Discard raisins.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter.
  • Bring reserved water to a boil in a small saucepan. Measure 3/4 cup boiling water into a bowl. Stir baking soda into water.
  • Put dates and prunes in a large bowl. Pour baking soda-water over dates and prunes; add unsalted butter and stir until melted. Stir sugar and vanilla extract into the fruit mixture; let cool to room temperature.
  • Stir egg into the fruit mixture to evenly coat. Mix flour and salt together in a small bowl; add to fruit mixture and stir. Fold walnuts into the mixture and pour into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 65 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 305.8 calories, Carbohydrate 49 g, Cholesterol 27.5 mg, Fat 11.6 g, Fiber 2.7 g, Protein 4.6 g, SaturatedFat 3.6 g, Sodium 215.5 mg, Sugar 30.5 g

AUNT JUDY'S CHRISTMAS BREAD



Aunt Judy's Christmas Bread image

A braided yeast bread filled with almond, pastry cream, and walnut fillings. This is a recipe that my aunt used to make every year for Christmas morning when the entire family would gather at her house. Now I make it for my family. It takes awhile to make and uses an insane amount of dishes, but it's worth it. So delicious!

Provided by Kathy Ellis

Categories     Bread     Yeast Bread Recipes

Time 3h30m

Yield 28

Number Of Ingredients 21

½ cup warm water
2 (.25 ounce) packages active dry yeast
1 tablespoon white sugar
1 cup cold butter
1 cup white sugar
2 cups warm milk
2 eggs, beaten
1 teaspoon salt
6 cups all-purpose flour
1 cup milk
3 tablespoons all-purpose flour
1 egg, separated
⅓ cup white sugar
½ teaspoon salt
½ cup butter, softened
1 cup white sugar
1 teaspoon almond extract
1 cup all-purpose flour
1 cup white sugar
1 cup chopped walnuts
½ cup butter, softened

Steps:

  • Mix water, yeast, and 1 tablespoon sugar together in a small bowl until yeast is raised and bubbly, 5 to 10 minutes.
  • Cream butter and 1 cup sugar together in the bowl of an electric stand mixer. Pour in warm milk and add yeast mixture, eggs, and salt; mix together. Mix in flour until just incorporated; do not knead dough.
  • Move dough to a large bowl and cover with a towel. Let rise until doubled in size, about 1 1/2 hours. Punch dough down and let rise for another 45 minutes.
  • While dough is rising, heat milk for pastry filling in a medium saucepan until warm, 2 to 3 minutes. Whisk in 3 tablespoons flour gradually. Beat egg yolk in a separate bowl and add a little of the warm milk mixture to temper it; whisk yolk mixture into milk mixture. Mix in sugar and salt. Cook until thickened, stirring constantly, about 5 minutes.
  • Let cool to room temperature, about 5 minutes. Cover the top with plastic wrap, touching the filling, to prevent skin from forming. Refrigerate until cool, 20 to 30 minutes.
  • Meanwhile, make almond filling by mixing butter, sugar, and almond extract together in a bowl until blended. Set aside.
  • Make nut crumb filling by crumbling flour, sugar, walnuts, and butter together in a bowl. Set aside.
  • Preheat the oven to 375 degrees F (190 degrees C). Line 2 half sheet pans with parchment paper or silicone mats.
  • Divide the dough and fillings in 1/2 for 2 loaves. Set aside a small amount of nut filling to sprinkle on top of loaves.
  • Roll out 1/2 of the dough onto 1 of the prepared pans into a rectangle that fills the pan. Spread cream filling lengthwise down the middle 1/3 of the dough, leaving about 1 inch free on each short end. Sprinkle almond filling on top of cream, followed by nut crumb filling.
  • Make diagonal cuts into the dough on either side of the filling down each side, about 2 inches apart; don't cut too close to filling or it will leak out. Fold dough strips across the top of the filling, alternating each side, to make a braid. Tuck the 2 short ends into the braid to prevent leaking. Brush with reserved egg white and sprinkle with 1/2 of the reserved nut crumb filling. Repeat for second loaf.
  • Bake loaves in the preheated oven until golden, 20 to 30 minutes.
  • Remove from the oven and let cool for at least 20 minutes. Slice and serve.

Nutrition Facts : Calories 376 calories, Carbohydrate 50.8 g, Cholesterol 54.5 mg, Fat 17.2 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 9.1 g, Sodium 236.4 mg, Sugar 25.7 g

GRANDMA'S CHRISTMAS BREAD



Grandma's Christmas Bread image

We love making this bread from Thanksgiving to New Years. It's great for gift baskets and it makes the kitchen/house smell like Christmas!

Provided by Christina McAtarian

Categories     Other Breads

Time 1h15m

Number Of Ingredients 14

1 c sugar
1 c water
1 c raisins
1 1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp salt
1/3 c shortening
1 tsp baking soda dissolved in 1/4 cup water
1 Tbsp cocoa dissolved in 1/4 cup water
2 c all purpose flour
1 tsp baking powder
1/2 c walnuts (optional)
15 oz crushed pineapple
16 oz cream cheese

Steps:

  • 1. Preheat oven 350 degrees F.
  • 2. Lightly grease and flour 9x5 inch loaf pan.
  • 3. Combine sugar, 1 cup water, raisins, cinnamon, cloves, salt and shortening in a small saucepan. Cook and stir constantly over medium heat. Boil for 1 minute. Remove from heat, allow to cool to room temperature.
  • 4. Add baking soda mixture, cocoa mixture, flour, baking powder and nuts to cooled mixture. Combine well. Pour batter into prepared loaf pan.
  • 5. Bake 350 degrees for 1 hour.
  • 6. Let bread cool in pan for 10 minutes. Then turn out on wire rack.
  • 7. Combine crushed pineapple and cream cheese. Refrigerate until ready to use.
  • 8. When bread is cooled cut into slices and top each slice with cream cheese spread. Enjoy!

CHRISTMAS BREAD



Christmas Bread image

Meet the Cook: Some of my friends prefer this slightly sweet bread to fruitcake. My family enjoys it at Christmastime. I'll make it for potlucks, too, and I've found that friends like it for brunch and breakfast. Recently, my husband and I marked our golden anniversary. We're the parents of two and grandparents of two. -Betty Jean McLaughlin, La Vista, Nebraska

Provided by Taste of Home

Time 45m

Yield 1 loaf.

Number Of Ingredients 13

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
3/4 cup evaporated milk
1/3 cup sugar
1/3 cup shortening
1/2 teaspoon salt
2 eggs
4 to 4-1/2 cups all-purpose flour, divided
1 cup chopped mixed candied fruit
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
1 to 2 tablespoons milk
Additional candied fruit, optional

Steps:

  • In a large bowl, dissolve yeast in water. Add the evaporated milk, sugar, shortening, salt, eggs and 2 cups of flour; beat until smooth. Stir in mixed candied fruit and enough remaining flour to form a soft dough (do not knead). , Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. , Punch dough down. Turn onto a floured surface; knead 3-4 minutes. Pat evenly into a greased 10-in. tube pan. Cover and let rise in a warm place until nearly doubled, about 45 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pan to cool on a wire rack. , Combine the confectioners' sugar, vanilla and enough milk to reach desired consistency; drizzle over bread. Garnish with additional candied fruit if desired.

Nutrition Facts : Calories 214 calories, Fat 5g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 87mg sodium, Carbohydrate 40g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.

GRANDMOTHER'S FAMOUS CRANBERRY BREAD



Grandmother's Famous Cranberry Bread image

Make and share this Grandmother's Famous Cranberry Bread recipe from Food.com.

Provided by Sackville

Categories     Quick Breads

Time 1h25m

Yield 1 loaf

Number Of Ingredients 11

2 cups flour, sifted
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter or 1/4 cup margarine
1 egg, beaten
1 teaspoon orange zest
3/4 cup orange juice
1 1/2 cups light raisins
1 1/2 cups fresh cranberries or 1 1/2 cups frozen cranberries, chopped

Steps:

  • Sift flour, sugar, baking powder, salt and baking soda into a large bowl.
  • Cut in butter until mixture is crumbly.
  • Add egg, orange peel and orange juice all at once.
  • Stir just until mixture is evenly moist.
  • Fold in raisins and cranberries.
  • Spoon into a greased 9 x 5 x 3 inch loaf pan.
  • Bake at 350 F for 1 hour and 10 minutes or until a toothpick inserted into the centre comes out clean.
  • Remove from pan and cool on a wire rack.
  • If you like, you can substitute cranberries for the raisins to have an all cranberry bread.

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