Holiday Bread
Although the December holidays are behind us, I still have a few sweet treats in the freezer waiting to be taken out on a special occasion. One of those treats waiting to be eaten in 2020 is my favorite family recipe called Holiday Bread.
My mom makes this deliciously sweet, soft yet dense bread just once a year at Christmas and if your on her “nice list” (ha!) you may be lucky enough to get a loaf!
I decided this past year it was time for me to try my hand at baking this recipe and share with Matt’s family and our close friends. The bread was enjoyed by all and even received approval from Matt’s 92 year old Auntie Jennie who loved it so much she wanted the recipe which prompted this blog post!
Whether your looking for a new holiday recipe or want to make a different type of dessert (its also goes great with morning tea or coffee!) throughout the year I hope you enjoy this Scott family recipe.
From my kitchen to yours!
Love,
Abby
Holiday Bread
Yields 1 large 10 inch loaf pan/bundt or 3 small loaf pans (7.75 x 4.25 x 3 inches).
BREAD INGREDIENTS
1 - 8 ounce package cream cheese (regular or low fat)
1 cup butter
1.5 cups sugar
1.5 tsp. vanilla
4 eggs
2 1/4 cups all purpose flower
1.5 tsp. baking powder
1/2 cup chopped walnuts
1 - 8 ounce jar well drained cherries, chopped in quarters
GLAZE INGREDIENTS
1.5 cups confectionary sugar
2 tbs. milk
TOPPING INGREDIENTS
1/2 cup chopped walnuts
Chopped cherries
Sprinkles (you can also swap with another fun colored edible treat if you prefer)
DIRECTIONS
Pre-heat oven to 325 degrees.
Grease pan(s) with butter.
In a large mixing bowl, blend softened cream cheese, butter, sugar and vanilla.
Add eggs, 1 at a time, and mix well with each addition.
Add two cups of flour and baking powder - mix well.
Add the remaining 1/4 cup of flour, chopped walnuts and 3/4 of the drained, chopped cherries from the jar (you will use the remaining for the topping).
Ensure ingredients are well mixed and place into pan.
If baking 1, 10 inch loaf pan/bundt, place mixture in pan
If baking 3, small loaf pans, divide mixture evenly among pans
Place pan(s) in oven and bake.
If baking 1, 10 inch loaf pan/bundt bake for 1 hour and 20 minutes
If baking 3, small loaf pans bake for 1 hour and 10 minutes
In both scenarios listed above, top of bread should be lightly brown when removing from oven and no mixture present upon the old toothpick test - ha!
When the bread has ~10 minutes left to bake, begin to prepare the glaze and gather your toppings as you need to act fast once the bread comes out of the oven!
To prepare the glaze, mix the confectionary sugar and milk in a small bowl.
Remove the bread from oven once cooking complete and let sit for 2 minutes.
At two minutes, remove from their pan(s) carefully and place on a sheet of aluminum foil or on a lined cookie sheet (makes for easier clean up).
Spoon the glaze over the top of the warm bread and watch it flow down the sides of the bread.
While the glaze is still soft, sprinkle the remaining chopped walnuts, chopped cherries and any other toppings you would like on it. As the glaze cools the toppings will set into it and create a fun, festive top!
Enjoy!
