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Easy Christmas bread recipe using cake mix—moist cranberry-orange loaf with vanilla glaze. No yeast, freezer-friendly, perfect holiday breakfast or gifts.
Meet your new holiday MVP: this ultra-moist, bakery-style Christmas Bread recipe made with cake mix. It’s the cozy, no-yeast, quick bread you can whip up for Christmas morning, a festive brunch, or a last-minute edible gift. Think cranberry-orange sparkle, warm spices, and a glossy vanilla glaze. It’s wildly popular because it’s easy, reliable, and endlessly customizable—exactly what you need when your to-do list is longer than Santa’s. Ready to discover the tricks that make this holiday sweet bread truly special?
What Makes This Christmas Bread Recipe Special?
Why you’ll crave this every December: it’s a no-fuss, cake-mix Christmas bread that bakes up tender and festive with minimal cleanup—and it doubles as a giftable loaf that freezes like a dream.
- Holiday-fast & foolproof: No yeast, no proofing—just stir, bake, and drizzle. Perfect for busy December days.
- Moist crumb, bakery shine: Sour cream and instant pudding mix create a plush, tender texture that stays fresh.
- Festive flavor built-in: Cranberry-orange, warm cinnamon, and vanilla glaze = classic Christmas bread vibes.
- Gifting superstar: Bake as mini loaves for neighbors and teachers; add sparkling sugar for that “wow” moment.
- Flexible pans: Make it as a loaf, mini loaves, muffins, or a Bundt—your choice.
- Diet-friendly swaps: Easy gluten-free and dairy-free/vegan tweaks for guests with special diets.
Ingredient Notes
Before you preheat: here’s what makes this easy Christmas bread sing (no amounts—just the why and how).
- Yellow or vanilla cake mix: The quick-bread base that keeps everything light and tender—hello, easy Christmas bread.
- Instant vanilla pudding mix: Locks in moisture and adds a luxurious crumb. Look for “instant,” not cook-and-serve.
- Eggs: Structure and richness for that classic holiday sweet bread lift.
- Neutral oil: Oil beats butter here for a super-moist slice that stays soft for days.
- Sour cream or Greek yogurt: Tang + moisture = plush bakery texture.
- Orange zest + juice: Bright citrus to balance sweetness; quintessential cranberry-orange bread flavor.
- Dried or fresh cranberries: Dried are easy and sweet; fresh add tart pops—use what you love.
- Warm spices: Cinnamon, nutmeg, and a hint of ginger for cozy depth.
- Vanilla + almond extract: Layered flavor; almond adds that nostalgic holiday bakery note.
- Confectioners’ sugar: Whisks into a silky vanilla or orange glaze for that glossy finish.
- Optional add-ins: White chocolate chips, chopped pistachios, or candied orange peel for extra sparkle.
How To Make Christmas Bread Recipe
Game plan: this is a one-bowl, no-yeast quick bread—stir gently, bake confidently, and finish with a festive glaze.
- Prep the oven and pan: Preheat to 350°F (175°C). Grease a 9×5-inch loaf pan and line with a parchment sling for easy lift-out.
- Whisk the wet base: In a large bowl, combine eggs, oil, sour cream, orange zest, orange juice, vanilla, and almond extract until smooth.
- Add the dry mix: Sprinkle in cake mix, pudding mix, cinnamon, nutmeg, and a pinch of salt. Stir gently until just combined—no dry streaks, no overmixing.
- Fold in the fruit: Toss cranberries with a teaspoon of cake mix first, then fold into the batter to keep them from sinking.
- Pan and top: Spread batter into the pan. For bakery vibes, sprinkle with coarse sparkling sugar or sliced almonds.
- Bake to perfection: Bake 50–60 minutes, tenting with foil at 40 minutes if browning fast. It’s done when a toothpick comes out clean or internal temp hits 200–205°F (93–96°C).
- Cool like a pro: Cool 10–15 minutes in the pan, then lift out and cool completely on a rack to set the crumb.
- Glaze and glam: Whisk confectioners’ sugar with a splash of orange juice or milk and vanilla until thick-drizzly. Pour over cooled bread; let set 10 minutes.
Pro tips:
- Keep it tender: Overmixing develops gluten and makes quick bread tough—stir just until combined.
- Even baking insurance: Use an oven thermometer and rotate the pan at the 30-minute mark for uniform rise.
- No sinkhole drama: Lightly coat cranberries in dry mix; heavy add-ins sink without it.
- Mini loaf magic: Bake in 3–4 mini loaf pans for 28–35 minutes—perfect for gifting.
- Make it shiny: Add 1 teaspoon light corn syrup to the glaze for extra gloss.
WANT TO SAVE THIS RECIPE?
Storage & Reheating
Good news: this cranberry-orange Christmas bread stays moist for days and freezes beautifully.
- Room temperature: Store glazed or unglazed bread airtight at room temp up to 3 days.
- Refrigerator: For extra longevity, refrigerate up to 6 days; bring to room temp before serving.
- Freeze whole or sliced: Wrap tightly in plastic + foil (or use a freezer bag) up to 3 months. Thaw overnight in the fridge.
- Reheat for fresh-baked vibes: Warm slices in the microwave 10–15 seconds or in a 300°F (150°C) oven for 8–10 minutes.
- Glaze timing: Freeze unglazed when possible; add fresh glaze after thawing for the prettiest finish.
Variations & Substitutions
Make it yours: swap flavors, tweak mix-ins, and choose the pan that suits the party.
- Gluten-free Christmas bread: Use a certified GF yellow cake mix and GF instant pudding. Check labels carefully.
- Dairy-free/vegan: Use plant yogurt, dairy-free milk, and vegan instant pudding. Replace each egg with a flax egg (1 tbsp flax + 3 tbsp water) or a store-bought egg replacer.
- Lemon-berry twist: Swap orange zest/juice for lemon; use blueberries or raspberries.
- Gingerbread spice: Add 1–2 teaspoons gingerbread spice for a cozy, spiced Christmas bread.
- White chocolate + pistachio: Fold in 1/2–3/4 cup white chocolate chips and chopped pistachios.
- Cinnamon-swirl moment: Layer half the batter, sprinkle cinnamon sugar, then top with remaining batter and swirl.
- Pan swap guide: Muffins bake 18–22 minutes; a 10–12 cup Bundt takes 40–50 minutes; mini loaves 28–35 minutes.
- Almond glaze: Replace vanilla with almond extract and finish with sliced almonds for bakery flair.
Final slice of truth: This easy Christmas bread recipe using cake mix is the low-stress, high-reward bake that tastes like you fussed all morning. It’s a crowd-pleaser for Christmas brunch, travels well for potlucks, and checks every box: no-yeast, moist crumb, sparkling glaze, and totally giftable. Save this one—you’ll make it every holiday season.
FAQ
Can I make this Christmas bread without the pudding mix?
You can. Add 2 tablespoons cornstarch and 1 extra teaspoon vanilla to help mimic that plush texture. It won’t be quite as velvety, but still delicious.
Fresh vs. dried cranberries—what’s better here?
Both work. Dried cranberries are sweeter and won’t bleed color. Fresh are tart and juicy—fold gently and dust with a bit of dry mix to prevent sinking.
My quick bread sunk in the middle. What happened?
Usually underbaking or too much leavening. Bake until a toothpick is clean and the internal temp is 200–205°F. Also avoid overmixing and opening the oven early.
Can I bake this as muffins instead of a loaf?
Totally. Fill liners 3/4 full and bake 18–22 minutes at 350°F. Glaze after they’re cool for a bakery-style finish.
Is this Christmas bread freezer-friendly for gifting?
Yes. Wrap tightly and freeze up to 3 months. Thaw overnight in the fridge and glaze the morning you gift it for the prettiest look.
What if I don’t have orange on hand?
Use lemon zest/juice or even milk + 1/2 teaspoon additional vanilla. The citrus is lovely, but not mandatory for a great loaf.
Which cake mix brand works best?
Any standard 15.25 oz yellow or vanilla cake mix works. If using a “moist” or “pudding-in-the-mix” brand, reduce added liquid by 1–2 tablespoons if batter seems thin.
Can I skip the glaze to cut sugar?
Yep. Try a light dusting of powdered sugar or a brush of warm orange marmalade for shine without the full sweetness hit.
Christmas Bread Recipe
Easy Christmas bread recipe using cake mix—moist cranberry-orange loaf with vanilla glaze. No yeast, freezer-friendly, perfect holiday breakfast or gifts.
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Servings: 16 servings
Equipment
- Large mixing bowl
- Hand mixer or whisk
- Two 8×4-inch loaf pans
- Measuring cups and spoons
- Rubber spatula
- Wire cooling rack
Ingredients
Ingredients
- 1 box white cake mix 15.25 ounces
- 4 large eggs
- 1 cup sour cream full-fat preferred
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 teaspoon almond extract
- 1/2 cup maraschino cherries, chopped red; well drained and patted dry
- 1/2 cup green candied cherries, chopped well drained and patted dry
- 1/2 cup pecans, chopped or walnuts
- 1 cup powdered sugar for glaze
- 2 tablespoons milk for glaze; more as needed
- 1/2 teaspoon almond extract for glaze
Instructions
- Preheat the oven to 350°F. Grease and flour two 8×4-inch loaf pans (or line with parchment with overhang for easy removal).
- In a large bowl, combine the cake mix, eggs, sour cream, oil, water, and almond extract. Beat on medium speed for 1–2 minutes until smooth and creamy, scraping the bowl as needed.
- Fold in the chopped red and green cherries and the pecans until evenly distributed.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake 40–50 minutes, until the tops are golden and a toothpick inserted in the center comes out clean. If the loaves brown too quickly, tent loosely with foil for the last 10 minutes.
- Cool in pans for 10 minutes, then transfer loaves to a wire rack to cool completely.
- Whisk the powdered sugar, milk, and almond extract until smooth and pourable. Drizzle over cooled loaves. Let the glaze set before slicing.
Notes
Pat the cherries very dry so the color doesn’t bleed into the batter. For cleaner slices, chill the cooled loaves for 30 minutes before cutting. Store tightly wrapped at room temperature up to 3 days or freeze, well wrapped, for up to 2 months.
Tried this recipe?Mention @ThatOvenFeelin or tag #ThatOvenFeelin!
For more festive ideas, peek at what I’m baking next: quick breads, cranberry recipes, and holiday desserts. If you need dairy-free or gluten-free holiday bakes, search my gluten-free and vegan collections.
