Can I freeze Cinnamon Christmas Bread?

Absolutely. Once the bread is fully cooled, wrap it tightly in plastic wrap and then in aluminum foil. It will stay fresh in the freezer for up to 2 months. Thaw overnight at room temperature, and if desired, warm it in the oven before serving for that fresh-baked feel.

What’s the best way to store leftover Cinnamon Christmas Bread?

Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. If refrigerated, let it sit at room temp or warm slightly before enjoying to bring back its soft texture.

Can I make mini loaves instead of full-sized ones?

Yes, this recipe works beautifully for mini loaves. Divide the batter and filling evenly among mini pans, and reduce the baking time to 40–45 minutes. They’re perfect for holiday gifting or small household servings — same great flavor, just in a smaller package.

Cinnamon Christmas Bread – Best Holiday Loaf Recipe

Name: Cinnamon Christmas Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 1/2 cups granulated sugar; 3/4 cup unsalted butter; 1 1/2 teaspoons vanilla extract; 3 large eggs; 3 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 3/4 teaspoon salt; 1 1/2 cups sour cream; 1 cup brown sugar; 1 tablespoon ground cinnamon

Description

Cinnamon Christmas Bread is a festive sweet loaf swirled with brown sugar and cinnamon, perfect for holiday breakfasts or as a thoughtful gift. With a buttery, moist crumb and cozy spices, this easy-to-make recipe is a holiday favorite.

Ingredients

Scale

1 1/2 cups granulated sugar
3/4 cup unsalted butter
1 1/2 teaspoons vanilla extract
3 large eggs
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups sour cream
1 cup brown sugar
1 tablespoon ground cinnamon

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Instructions

Preheat oven to 350°F (175°C). Grease the bottom and sides of two 9x5x3-inch loaf pans.
In a small bowl, mix together 1 cup brown sugar and 1 tablespoon cinnamon to make the filling. Set aside.
In a large bowl, beat together granulated sugar, butter, vanilla extract, and eggs on medium speed for 2 minutes until light and fluffy.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Alternately add the flour mixture and sour cream to the wet mixture, mixing on low speed until just combined.
Spread 1/4 of the batter (about 1 1/2 cups) into each loaf pan. Sprinkle each with 1/4 of the cinnamon filling.
Add another 1/4 of the batter to each loaf, and top with the remaining filling.
Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
Cool slightly in the pan, then remove and cool completely on a wire rack.
Wrap loaves for gifting or store as desired.

Notes

Freeze wrapped loaves for up to 2 months.
Use full-fat Greek yogurt as a substitute for sour cream if needed.
Mini loaf versions should bake for 40–45 minutes.
Line pans with parchment paper for easier removal and less mess.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Holiday, Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of a loaf)
Calories: 290
Sugar: 22g
Sodium: 210mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg