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This cozy winter bread packed with nuts and dried fruits is my perfect fix for those cold December mornings with its subtle holiday aroma and soft, fluffy texture. Taking cues from traditional European festive loaves but simplified for home bakers, it'll wrap your home in seasonal scents and give you a tasty treat to enjoy with warm beverages.
I first brought this bread out as the main attraction for our Christmas breakfast spread and even my fussiest family member wanted more.
Gather Your Ingredients
- Buckwheat flour: Delivers an earthy, wholesome base for our bread. Make sure it smells fresh and nutty, not stale.
- Almond flour: Adds softness and nutritional value. Pick the fine-ground type for smoother results.
- Coconut sugar: Brings rich, molasses-like sweetness without refined sugar. Go for dark, grainy crystals.
- Rolled oats: Create texture and slight chewiness. Stick with traditional oats, not quick-cooking.
- Tapioca flour: Helps make the bread fluffy instead of heavy. Look for pure white, powdery consistency.
- Baking powder and baking soda: Team up to make the bread rise and stay airy. Test for freshness by dropping in water to see bubbling.
- Sea salt: Heightens sweetness and boosts other flavors. Fine or flaky varieties both work great.
- Ground cinnamon, ginger, allspice, star anise, fennel seeds, nutmeg, and cloves: Create that magical holiday smell. Grind them yourself if you can for stronger aroma.
- Chopped dates, apricots, plums, dried cranberries, and raisins: Add chewy, sweet-tart pockets throughout. Go for plump, unsulfured varieties for best flavor.
- Chopped pecans or walnuts: Supply crunch and rich flavor. Pecans run sweeter, while walnuts offer more robust taste.
- Almond milk: Keeps the recipe dairy-free while adding moisture. Choose the plain, unsweetened kind.
- Apple puree: Works magic for a moist crumb with subtle fruit background. Find smooth unsweetened versions or cook down apples yourself until soft enough to blend.
- Maple syrup: Adds natural sweetness with forest-like undertones. Don't substitute with artificial syrups.
- Melted coconut oil: Helps lock in moisture and adds subtle richness. Avoid using if it's not liquid at room temp—that means it's gone bad.
How to Make It
- Mix the Dry Ingredients:
- Grab a big bowl and combine buckwheat flour, almond flour, coconut sugar, oats, tapioca flour, baking powder, baking soda, sea salt, and all those wonderful spices. Break up any clumps and make sure the spices spread evenly throughout.
- Prepare the Fruit and Nuts:
- Cut the dates, apricots, plums, and nuts into small, even chunks. Remember, tiny pieces mean better distribution in each bite. Toss all dried fruits and nuts into the flour mix to coat them completely.
- Mix Wet Ingredients:
- In another bowl, stir together the almond milk, apple puree, maple syrup, and melted coconut oil until completely blended. Pour this wet mixture into your dry ingredients and stir just enough to combine. Don't worry if the batter looks thick.
- Fill and Bake:
- Transfer your batter to a greased loaf pan. Pat the top flat with a spatula and give the pan a few taps on the counter to push out air bubbles. Bake in your oven at 175C or 347F for about 30 to 45 minutes. Check with a toothpick in the middle—a few damp crumbs are fine, but raw batter means more time needed.
- Cool and Serve:
- Let the bread sit in the pan for ten minutes before carefully moving it to a cooling rack. Wait until it's totally cool before cutting to keep it from falling apart. Enjoy plain or lightly toasted with some butter or your favorite jam.
The hint of star anise in this bread always takes me back to my grandma who added a tiny bit to all her winter cooking. I can still picture us around her kitchen table taking turns to mix the batter, our hands covered in flour, giggling while the wonderful smell filled the house.
Flavor Boosters
Want more crunch? Toss a spoonful of pumpkin seeds on top before it goes in the oven. Got tough dried fruit? Dunk them in hot water briefly, drain, then add. When winter drags on, try mixing in some fresh orange zest or swap in ready-made pumpkin pie spice to save time.
Serving Suggestions
Tastes amazing on its own but try it with a thin layer of salted butter or a touch of honey. Slices go perfectly with hot drinks like tea, coffee, or warm apple cider. Want to give edible gifts? Pour batter into smaller pans and bake for less time.
Creative Twists
Need a nut-free version? Switch to sunflower or pumpkin seed flour and leave out the chopped nuts. Mix up the dried fruits based on what you have—try figs, cherries, pears, or tiny bits of candied ginger. Regular brown sugar works instead of coconut sugar but won't have that same caramel depth. Fresh apples or pears make great additions when they're in season.
Wait at least two hours before cutting into your bread—both texture and taste get better as it cools down completely. This festive treat actually improves overnight and fills your space with holiday vibes any time of year.
Common Questions About This Recipe
- → Can I substitute the nuts in this spiced bread?
You bet! Try walnuts or hazelnuts instead of pecans, or skip the nuts completely if you're dealing with allergies.
- → What dried fruits work best in this bread?
The bread features dates, apricots, plums, cranberries, and raisins, but don't be afraid to swap in figs, cherries, or sultanas if you prefer them.
- → How should I store the bread to keep it fresh?
Let it cool all the way down first, then pop it in an airtight container. It'll stay good at room temperature for about three days, or you can freeze it if you want it to last longer.
- → Can I make this bread vegan?
You don't need to change a thing! The original uses almond milk and maple syrup, so it's already dairy-free and totally vegan-friendly.
- → What is the best way to serve spiced Christmas bread?
Cut a thick slice and enjoy it while it's still warm. It's amazing on its own or with a bit of plant-based butter. Perfect for breakfast, afternoon snacks, or as a festive sweet treat.