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Best Christmas Bread Recipe for Holiday Breakfasts & Gifting

An authentic yet approachable German Christmas Stollen recipe featuring almond paste, dried fruits, spices, and a snowy powdered sugar finish—bringing centuries of holiday tradition to your kitchen.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 4 hours 30 minutes
Servings: 12 slices
Course: Bread
Cuisine: German
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 3 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons active dry yeast
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 cup warm milk
  • 1/4 cup melted unsalted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup dried cranberries
  • 1/2 cup chopped dried apricots or raisins
  • 1/4 cup chopped pecans or walnuts
  • 1/2 cup candied ginger
  • 12.5 ounces almond paste
  • 4 tablespoons melted butter for brushing
  • 1 cup powdered sugar
  • 1 tablespoon honey
  • 1 tablespoon water

Method
 

  1. Combine flour, sugar, salt, yeast, and spices in a bowl. In another bowl, whisk warm milk, melted butter, eggs, and vanilla. Mix wet into dry until a shaggy dough forms.
  2. Knead 8–10 minutes until smooth. Add dried fruit, nuts, and candied ginger, incorporating gently.
  3. Place dough in an oiled bowl, cover, and let rise 1 hour until doubled.
  4. Punch down dough and roll into a 12×16-inch rectangle. Spread almond paste over dough, fold sides toward center, and roll into a cylinder.
  5. Place loaf seam-side down in a greased 9×5-inch pan. Cover and rise 30–45 minutes.
  6. Bake at 350°F (175°C) for 35–40 minutes until golden and hollow-sounding.
  7. Brush warm loaf with melted butter and dust generously with powdered sugar. Apply honey-water glaze for shine.

Notes

For the most authentic flavor, soak your dried fruits in rum overnight before adding them to the dough.