Christmas bread made with cake mix, sour cream, cherries, nuts, and a simple almond glaze.
Every time I make this Christmas Bread Recipe, I’m reminded of one very specific December morning that still makes me laugh a little. You know those holidays where nothing goes according to plan? Yeah, that one. I’d just come home from a crazy week—travel delays, a lost suitcase, the whole chaotic Christmas travel bingo—and all I wanted was a quiet morning. Just me, a calm kitchen, maybe a cup of coffee that didn’t get reheated nine times.
Instead, I woke up to a text from family: “We’re stopping by! Bringing friends!”
And suddenly, I’m standing in my kitchen at 8 a.m. wearing mismatched socks and wondering why the universe hates me.
I opened the pantry expecting… well, something. But all I found was a lone box of white cake mix staring at me like, “Well? Good luck.” So I grabbed it. And cherries. And the last bit of sour cream. And somehow this Christmas Bread Recipe practically made itself.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
And maybe because I was still half jet-lagged or because Christmas magic really is a thing, it turned out good. Actually—great. Like “everyone asked for the recipe and I pretended I had planned it that way” great.
It’s funny how the recipes we cling to aren’t always the perfect ones. Sometimes they’re the ones born out of panic, improvisation, and that tiny whisper of hope that things will work out. Maybe that’s why I love it so much.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Christmas Bread Recipe?
This Christmas Bread Recipe doesn’t try too hard, and maybe that’s why it works. It’s not one of those dramatic, high-maintenance holiday bakes that ask you to separate eggs or fold something “just so.” No yeast, no rising, no judgment. Just a bowl, a spoon, and a tiny sprinkle of trust.
What makes it special—really special—is the texture. It’s soft, moist, almost nostalgic, like those holiday breads that show up at church potlucks wrapped in foil with someone’s name scrawled on masking tape. It looks beautiful sliced, with those little red and green cherry jewels peeking through. And the almond glaze… let’s just say it’s the kind of simple finishing touch that makes guests go, “Wait, did you buy this?”
And if I’m honest? I love that it freezes well. Some years I make it ahead because December always sneaks up on me, no matter how prepared I think I am.
Ingredient Notes:
Before you start this Christmas Bread Recipe, here’s my honest take on each ingredient—because we all know not all ingredients behave the same way.
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White Cake Mix: A lifesaver. Some people pretend they don’t use these, but we all know better.
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Sour Cream: Full-fat hits different. It keeps the bread tender, almost velvety.
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Almond Extract: Smells like every holiday memory blended into one bottle.
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Red & Green Cherries: Yes, they’re a bit retro. But so am I in December.
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Pecans or Walnuts: Depends on what mood you’re in. Pecans feel cozy; walnuts feel classic.
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Powdered Sugar Glaze: Goes on like you’re decorating a Hallmark-movie dessert. Messy is fine. Messy is charming.
How To Make Christmas Bread?
Imagine we’re in your kitchen—your counters a little cluttered, the music a little too loud, but in that good “holiday chaos” kind of way.
Step 1: Prepare the Pans
Set your oven to 350°F. Grease your loaf pans or line them like you’re setting up tiny parchment hammocks. Either works.
Step 2: Make the Batter
Mix everything—cake mix, eggs, sour cream, oil, water, almond extract—until it looks smooth-ish. Don’t panic over tiny lumps. Life has lumps.
Step 3: Add the Cherries & Nuts
Fold them in gently. This part always feels like decorating a Christmas tree—colorful, slightly messy, oddly satisfying.
Step 4: Pour & Smooth
Divide the batter into two pans. Smooth the tops so they rise evenly and don’t decide to grow a personality on one side.
Step 5: Bake
Bake 40–50 minutes. Test it. If the toothpick looks clean-ish, it’s ready. And if the tops brown quickly, foil is your friend.
Want To Save This Recipe?
Step 6: Cool & Glaze
Cool completely. Then gift it a pretty glaze drizzle. Or an imperfect one. The imperfect ones taste the same (sometimes better).
Storage Options:
This Christmas Bread Recipe keeps for 5 days in the fridge, but it rarely lasts that long in my house. Wrap it tightly and grab slices as needed—breakfast, snack, late-night “I need just a bite” situations.
It freezes beautifully for up to 3 months. Thaw overnight, glaze the next morning, and pretend you baked it fresh.
Variations and Substitutions:
Here’s where you get to play a little:
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Add orange zest if you want that bright, cozy citrus feel.
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Swap pecans for pistachios if you’re feeling fancy.
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Add mini chocolate chips for kids who “don’t like fruit bread.”
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Use butter instead of oil for a richer vibe.
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Skip the nuts completely if you want it soft all the way through.
There’s no wrong turn here. Just follow your holiday heart.
What to Serve with Christmas Bread?
Pair this Christmas Bread Recipe with anything that makes you feel warm and seasonal:
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Hot cocoa topped with too many marshmallows
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A strong cup of coffee (holiday mugs preferred)
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Spiced tea or chai
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A scoop of vanilla ice cream if you’re going the dessert route
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Fresh berries if you want to pretend you’re being healthy
Frequently Asked Questions:
Can I make it ahead?
Oh absolutely. It almost gets better overnight.
Can I switch out the cherries?
Totally. Cranberries, raisins, dried pineapple—go wild.
Can I bake this in one big loaf?
Yep. Just give it longer in the oven and keep an eye on it.
If you make this Christmas Bread Recipe, please tell me how it turned out. Did it become the surprise hit of your holiday table? Did someone sneak a slice before it cooled (because same)? I’d love to hear every messy, festive detail.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Christmas Bread Recipe
Ingredients
For the Bread
- 1 box 15.25 oz white cake mix
- 4 large eggs
- 1 cup sour cream full-fat recommended
- ½ cup vegetable oil
- ½ cup water
- 1 teaspoon almond extract
- ½ cup red maraschino cherries chopped and well drained
- ½ cup green candied cherries chopped and well drained
- ½ cup chopped pecans or walnuts
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk plus more as needed
- ½ teaspoon almond extract
Instructions
Prepare the Baking Pans
- Preheat the oven to 350°F (177°C). Grease and flour two 8×4-inch loaf pans, or line them with parchment paper with overhang for easy removal.
Combine the Batter Ingredients
- In a large mixing bowl, combine the cake mix, eggs, sour cream, vegetable oil, water, and almond extract. Beat on medium speed for 1–2 minutes, ensuring the mixture is smooth and fully incorporated. Scrape the sides of the bowl as necessary.
Add the Cherries and Nuts
- Fold the chopped red and green cherries and the pecans (or walnuts) into the batter. Stir gently to distribute the ingredients evenly without overmixing.
Fill the Pans
- Divide the batter evenly between the prepared loaf pans. Smooth the surface of each loaf with a spatula to ensure even rising.
Bake the Bread
- Bake for 40–50 minutes, or until the tops are golden brown and a toothpick inserted into the center of each loaf comes out clean. If the loaves begin to brown too quickly, tent them loosely with foil for the final 10 minutes of baking.
Cool the Loaves
- Allow the loaves to cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely before glazing.
Prepare the Almond Glaze
- In a small bowl, whisk together the powdered sugar, milk, and almond extract until the glaze is smooth and pourable. Add small amounts of additional milk if needed to adjust consistency.
Glaze the Bread
- Drizzle the glaze evenly over the cooled loaves. Allow the glaze to set before slicing and serving.
Notes
- Use a certified gluten-free white cake mix in place of the standard mix. Choose a 1:1 variety designed for cakes, as it ensures a soft, tender crumb.
- Verify that all candied cherries are labeled gluten free, as some brands may include additives processed in shared facilities.
- Ensure the powdered sugar and almond extract are gluten free, as cross-contact can vary between manufacturers.
- All remaining ingredients (eggs, sour cream, nuts, oil, water) are naturally gluten free.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
