Every year for Christmas I make Christmas Bread. It’s one of my favorite traditions, and I always make a ton of loaves to gift to our friends, neighbors, and co-workers. It’s a delicious sweet bread that is great for dessert or breakfast, and always gets rave reviews (in fact, several of Philip’s co-workers wouldn’t even tell their wives about it every year so they could eat the entire thing as soon as they got it. I got in trouble one year when I mentioned the bread at a work party and some of the wives had no idea what I was talking about…ha!)
The best part is that it’s super easy, and besides taking an hour to bake, it comes together really quickly. In years past I’ve cooked two at a time (since I only had two bread pans), but this year I picked up a few disposable ones and cooked 4 at a time so it went much faster and made my life a lot easier.
Also, my boys probably ate two entire loaves on their own, and would have eaten much more if I’d have let them. So it gets their stamp of approval as well. It would also be a perfect dish for Christmas morning tomorrow!
Cinnamon Sugar Christmas Bread (adapted from an old Betty Crocker recipe, I think)
3/4 cup butter
1-1/2 tsp vanilla
3 large eggs
3 cups flour
1-1/2 tsp baking powder
1-1/2 tsp baking soda
3/4 tsp salt
1-1/2 cups sour cream
2. Prepare brown sugar filling and set aside.
3. Beat together sugar, butter, vanilla & eggs in large bowl with electric mixer on medium for 2 minutes. Mix flour, baking powder, baking soda and salt. Beat flour mixture and sour cream alternately into sugar mixture on low speed until blended.
4. Spread 1/4 of the batter (about 1-1/2 cups) into each pan, then sprinkle each with 1/4 of the filling; top with another 1/4 of the batter, and then top with 1/4 of the filling.
5. Bake for about 60 minutes or until toothpick inserted near center comes out clean. Cool slightly; remove from pans and place top side up on wire rack. Let cool completely, then wrap up and take to your friends, or eat the whole loaf by yourself (no judgements here).