Christmas morning spiced bread

Christmas morning spiced bread

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(9 ratings)

Prep: 20 mins - 30 mins Cook: 40 mins Plus 2 hrs rising time

More effort

Cuts into 12 slices
This festive bread can be made ahead and frozen and makes a lovely treat for breakfast on Christmas morning

Nutrition and extra info

  • Freezable

Nutrition: per slice

  • kcal266
  • fat9g
  • saturates3g
  • carbs42g
  • sugars7g
  • fibre1g
  • protein7g
  • salt0.41g


  • 450g strong white bread flour, plus extra for kneading



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • ¾ tsp salt
  • 2 tsp ground cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 85g light muscovado sugar
  • 2 tsp easy-blend yeast



    Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

  • 200ml full-fat milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 50g unsalted butter, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 medium eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 50g walnut pieces, lightly toasted



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 85g raisins
  • 1 egg yolk, to glaze
  • butter and jam, to serve



    Butter is a dairy product made from separating whole milk or cream into fat and…


  1. Sift the flour, salt and cinnamon into a bowl. Stir in the sugar and yeast, then make a well in the centre. Pour the milk into a small pan, add the butter and warm gently until the butter has melted. Pour into the well, then add the beaten eggs. Gradually mix to make a soft, slightly sticky dough.

  2. Turn the dough out on to a lightly floured surface and knead vigorously for 5 minutes until smooth. Put the dough into a clean bowl, cover with oiled cling film and leave somewhere warm for 11⁄2 hours or until the dough has doubled in size. Lightly butter a 900g loaf tin.

  3. Punch the air out of the dough and turn it out on to a lightly floured surface again. Knead once more until smooth, then knead in the walnuts and raisins. Divide the dough into three and shape each piece into an oval ball. Drop each ball side by side into the prepared tin and cover loosely with oiled cling film. Leave somewhere warm for 30 minutes until the dough has reached the top of the tin. Meanwhile, preheat the oven to fan 180C/conventional 200C/gas 6.

  4. Mix the egg yolk with 1 tbsp of water and brush over the top of the risen loaf. Bake for 20 minutes, covering loosely with a double sheet of foil once it’s nicely browned. Then, lower the temperature to fan 160C/conventional 180C/gas 4 and bake for a further 20 minutes. Turn the loaf out of its tin and tap the base – it will sound hollow if the loaf is done. If it doesn’t, return it to the oven out of its tin and bake for another 5-10 minutes. Cool the loaf on a wire rack. (The loaf can be sealed in a plastic bag and frozen for up to 1 month. If you slice it before freezing you can toast the slices straight from the freezer, otherwise you need to remove the whole loaf from the freezer the night before.) Serve lightly toasted, with butter and jam.

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Comments, questions and tips

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GemJan's picture
13th Dec, 2016
I've made this bread for the last 3 years, I absolutely love it! I usually slice and freeze it, then toast it as I want it.
1st Jan, 2013
This is a lovely bread - I'm surprised that the reviews are luke-warm. The flavour is much more mellow and subtle than hot cross bun spice, and the walnuts give lovely texture. Gorgeous simply spread with good butter.
29th Nov, 2008
Delicious :)
16th Oct, 2013
This looks lovely! Could I make this without walnuts? I have someone in my household that's allergic... Could I substitute them for something else? Thanks!
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