Spiced Christmas Bread with Nuts

Name: Spiced Christmas Bread with Nuts
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Cuisine: European
Ingredients: 1 cup plus 2 tablespoons buckwheat flour; 1 cup almond flour; 1/4 cup coconut sugar; 1/4 cup rolled oats; 1/4 cup tapioca flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon sea salt; 2 teaspoons ground cinnamon; 1 1/2 teaspoons ground ginger; 1 1/2 teaspoons ground allspice; 1/2 teaspoon ground star anise; 1/2 teaspoon ground fennel seeds; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 2 to 3 dates, pitted and diced; 2 dried apricots, diced; 2 dried plums, diced; 2 tablespoons dried cranberries; 2 tablespoons raisins; 1/4 cup chopped pecans or walnuts; 1/2 cup plus 2 tablespoons almond milk; 3/4 cup apple puree; 1/4 cup maple syrup; 1 tablespoon melted coconut oil, plus extra for greasing

Recipe by Sam Rivera · Updated December 2025

Bread & Sourdough

There's something magical about the aroma of this Spiced Christmas Bread drifting through the house in December. Home cooks adore it for its rich, festive flavors and the way it fills the room with warmth and nostalgia. Perfect for Christmas morning brunches or as a heartfelt gift tied with a ribbon, this loaf is moist, fragrant, and studded with toasted nuts and jewel-like dried fruits. Every slice feels like a hug in edible form.

What Makes This Recipe Special

Uses a blend of buckwheat and almond flours for a tender yet nutrient-dense crumb that's gluten-free friendly.
Features a unique spice mix including star anise and fennel seeds for a complex, aromatic depth rarely found in holiday breads.
Incorporates apple purée and maple syrup as natural sweeteners, reducing refined sugar while adding moisture and subtle fruitiness.
Toasting the nuts separately before folding them in ensures maximum crunch and prevents sogginess from the fruit juices.

⏱ 80 mins

European

Servings 4

Ingredients

1 cupplus 2 tablespoons buckwheat flour

1 cupalmond flour

1/4 cupcoconut sugar

1/4 cuprolled oats

1/4 cuptapioca flour

2 teaspoonsbaking powder

1/2 teaspoonbaking soda

1/2 teaspoonsea salt

2 teaspoonsground cinnamon

1 1/2 teaspoonsground ginger

1 1/2 teaspoonsground allspice

1/2 teaspoonground star anise

1/2 teaspoonground fennel seeds

1/4 teaspoonground nutmeg

1/4 teaspoonground cloves

2 to3 dates, pitted and diced

2 driedapricots, diced

2 driedplums, diced

2 tablespoonsdried cranberries

2 tablespoonsraisins

1/4 cupchopped pecans or walnuts

1/2 cupplus 2 tablespoons almond milk

3/4 cupapple puree

1/4 cupmaple syrup

1 tablespoonmelted coconut oil, plus extra for greasing

Nutrition

330 caloriesCalories

Per serving · Values are estimates

Instructions

Heat your oven to 347°F (175°C) and brush a loaf tin lightly with some melted coconut oil.

Take a big mixing bowl and mix the buckwheat flour, almond flour, coconut sugar, rolled oats, tapioca flour, baking powder, baking soda, sea salt and all spices until they're thoroughly combined.

Toss your chopped dates, apricots, plums, cranberries, raisins and nuts into the flour blend. Mix gently so everything gets spread out nicely.

In another bowl, combine the almond milk, apple puree, maple syrup and melted coconut oil, stirring until they form a smooth liquid.

Add your wet mix to the bowl with dry ingredients. Fold everything together with a spatula just until blended, don't stir too much.

Scoop all the batter into your greased loaf tin and smooth the top flat. Pop it in the hot oven for 30 to 45 minutes or until a toothpick comes out clean when you poke the center.

Take the bread out and let it sit in the tin for 15 minutes. Then move it to a wire rack to finish cooling. Cut into slices when it's completely cool.

Essential Tips

Toast nuts first

Spread almonds, walnuts, or pecans on a dry skillet over medium heat for 3-4 minutes until fragrant. Let cool completely before chopping and mixing into the batter. This step amplifies their flavor and texture, so they don't get lost in the moist loaf.

Soak dried fruit

Toss chopped dates, apricots, and raisins with a splash of warm apple juice or rum 10 minutes before mixing. This plumps them up and infuses extra flavor, preventing the bread from becoming too dense with dry bits.

Use room temp liquids

Take the almond milk, maple syrup, and melted coconut oil out of the fridge 30 minutes before baking. Room-temperature liquids blend more evenly with the flours, resulting in a smoother batter and more consistent rise.

Don't overmix

Fold the wet ingredients into the dry just until no streaks remain. Overmixing develops gluten, especially with buckwheat flour, which can make the loaf tough and dense. A few lumps are fine-it's better than a rubbery crumb.

Tap out air bubbles

After pouring the batter into the loaf pan, gently tap the base 2-3 times on the counter. This helps release trapped air and ensures even baking without large holes or uneven texture.

Smart Swaps & Variations

Gluten-Free This recipe is naturally gluten-free due to the buckwheat and almond flours, but ensure all ingredients (especially baking powder) are certified gluten-free if cross-contamination is a concern.

Nut-Free Replace nuts with seeds like pumpkin or sunflower for texture and crunch, or simply omit them for a denser, fruit-forward loaf.

Boozy Version Soak dried fruit in 2 tbsp bourbon or spiced rum for 2 hours before mixing, or add 1 tsp vanilla extract to the wet ingredients for a grown-up twist.

Vegan This loaf is already plant-based, but confirm your baking powder and almond milk are vegan if avoiding animal products entirely.

What to Serve With This

Warm slices slathered with salted maple butter or coconut yogurt, sprinkled with a dusting of powdered sugar.
A frothy cappuccino or spiced chai latte for a cozy Christmas morning spread.
A sharp aged cheddar or creamy goat cheese plate for a savory-sweet contrast at holiday parties.
Freshly brewed mulled wine or sparkling apple cider for festive toasting.

Storage & Reheating

Storage

Store the bread wrapped tightly in parchment paper and then in a resealable bag at room temperature for up to 5 days. For longer storage, freeze slices in a single layer, then transfer to a bag for up to 3 months.

Reheating

Wrap individual slices in aluminum foil and warm in a 300°F (150°C) oven for 8-10 minutes. Microwave for 15-20 seconds per slice if in a hurry, but this can make the edges slightly chewy.

Expert Chef Tips

Use a kitchen scale to measure your flours: buckwheat and almond flours can vary significantly in density, and precision ensures a consistent crumb.
For extra shine and flavor, brush the top of the loaf with a light glaze of warmed apricot jam or honey before baking. This gives a glossy sheen and subtle sweetness.
If your loaf browns too quickly, tent it loosely with foil after 30 minutes to prevent over-browning while it finishes baking. The internal temperature should reach 205°F (96°C) for doneness.

Equipment You’ll Need

9x5-inch loaf pan (lightly greased with coconut oil)
Mixing bowls (2: one large, one medium)
Fine-mesh sieve or sifter (for dry ingredients)
Kitchen scale (recommended for accurate flour measurement)
Toothpick or instant-read thermometer (for testing doneness)

Nutritional Benefits

Rich in fiber from buckwheat and oats, supporting digestive health and satiety.
Contains healthy fats from almond flour and nuts, contributing to heart health and sustained energy.
Lower in refined sugar thanks to coconut sugar and maple syrup, with natural sweetness from apples and fruit.
Gluten-free and nut-free variations possible, making it suitable for many dietary needs without sacrificing flavor.

Reviews

No written reviews yet — be the first to cook this and share how it turned out!

Leave a Review

Frequently Asked Questions

Can I use regular flour instead of buckwheat or almond flour?

Yes, but the texture and flavor will change significantly. Replace buckwheat with all-purpose flour 1:1, and almond flour with additional all-purpose (it's denser). Expect a less moist, more bread-like result. For best results, stick to the gluten-free blend if possible.

Why is my loaf dense or gummy in the center?

Overmixing the batter or underbaking are the most likely causes. Overmixing develops gluten, and underbaking leaves the center gummy. Ensure your oven is fully preheated and bake until a toothpick comes out clean. If the top browns too quickly, cover it with foil.

Can I make this bread ahead of time?

Absolutely. Bake the loaf a day ahead and store it wrapped at room temperature. For best texture, slice and toast individual pieces before serving. It also freezes beautifully-slice before freezing for easy grab-and-toast breakfasts.

How do I adjust the sweetness level?

Reduce the coconut sugar to 2 tbsp and increase the apple purée to 1/2 cup for a less sweet loaf. Alternatively, swap half the sugar for monk fruit sweetener, keeping the moisture balance intact.

What's the best way to toast the spices?

Lightly toast the ground spices in a dry skillet over low heat for 30 seconds, stirring constantly until fragrant. This awakens their oils and deepens the flavor without burning them.

Can I use fresh fruit instead of dried?

Yes, but reduce the amount by half and pat dry thoroughly. Fresh fruit adds moisture and can make the loaf soggy. Consider using berries or diced apple, but add them to the wet ingredients just before folding in.

Why does the recipe call for tapioca flour?

Tapioca flour adds chewiness and binds moisture, which is crucial in gluten-free baking. It mimics the stretchiness of gluten and keeps the loaf tender without crumbling.

How do I know when the bread is done?

The loaf is done when a toothpick inserted into the center comes out clean with no wet batter clinging to it. The internal temperature should also reach 205°F (96°C). If the top darkens too quickly, check the center with an instant-read thermometer.