Spiced Holiday Bread

Ingredients

• 250 g (2 cups)plain flour
• 12 g (1 tablespoon)sugar
• 1/2 teaspoonbicarbonate of soda
• 1/2 teaspoonsalt
• 1 teaspoonground cinnamon
• 1/2 teaspoonground allspice
• 1/2 teaspoonground ginger
• 1/2 teaspoonground nutmeg
• 1/4 teaspoonground cloves
• 195 ml (3/4 cup plus 1 tablespoon)buttermilk

Instructions

1. 1

   Prepare the tin

   Heat the oven to 190°C (375°F). Lightly grease a bread tin with non-stick cooking spray and set it aside.

2. 2

   Mix dry ingredients

   In a large bowl, whisk together the flour, salt, bicarbonate of soda, sugar, cinnamon, cloves, nutmeg, ginger and allspice.

3. 3

   Add the buttermilk

   Pour in 195 ml of buttermilk and stir with a fork until it has been absorbed into the flour mixture.

4. 4

   Shape the dough

   Turn the dough out onto a lightly floured surface and knead just until it forms a rustic oval, for no more than 30 seconds.

5. 5

   Bake the bread

   Put the oval into the greased bread tin and bake for 40 minutes.

6. 6

   Cool briefly

   Take the bread out of the oven and leave it in the tin for 5 minutes. Turn it out onto a wire rack to cool.

7. 7

   Slice and serve

   Wait 20 minutes before slicing. Serve warm, at room temperature or toasted.

What is spiced holiday bread?

This is a simple, soda-raised loaf rather than a yeasted bread: bicarbonate of soda provides the lift, while buttermilk brings moisture and acidity. Its cinnamon, allspice, ginger, nutmeg and cloves give it a warming flavour suited to holiday gatherings.

The recipe keeps the dough straightforward and lightly sweetened, so the spices stand out without making the loaf cake-like. Butter or a cup of tea makes an easy serving alongside it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 136 calories, 4g protein, 27g carbs, 1g fat.

The flour supplies most of the carbohydrates, while buttermilk contributes some protein; the recipe contains very little added fat. Serve a slice with yoghurt or eggs for a more substantial plate, or pair it with fruit and tea for a lighter snack.

Why the ingredients work

Buttermilk: its acidity reacts with bicarbonate of soda to help the loaf rise. Measure the full 195 ml before mixing.

Mixing and shaping

Fork mixing: stir only until the buttermilk has been absorbed; the dough does not need to become smooth. Overworking can make the finished loaf firmer.

Brief kneading: bring the dough together on a lightly floured surface, stopping within 30 seconds. Shape it into a rustic oval rather than trying to make a perfectly even ball.

Check the bake

Oven timing: bake at 190°C for 40 minutes, as directed. Ovens and tins can vary, so check that the loaf looks set and has a browned surface before taking it out.

Cooling: leave it in the tin for 5 minutes, then move it to a wire rack. Give it 20 minutes before slicing so the crumb has time to settle.

Serving ideas

Warm slices: serve with butter and hot tea for a simple seasonal snack. The modest amount of sugar leaves room for a savoury spread too.

Toast: toast slices for a crisp outside, then add butter while they are warm. It also works at room temperature if you are serving it with other holiday food.

Getting an even result

Even seasoning: whisk the dry ingredients thoroughly so the salt, bicarbonate of soda and spices are distributed throughout the flour.

Prepared tin: grease the bread tin lightly before mixing the dough, so it is ready when the loaf is shaped and less likely to stick.

Recipe notes & tips

• Measure the buttermilk before you start, including the extra tablespoon.
• Whisk the spices evenly through the flour to avoid concentrated patches.
• Flour the work surface lightly so the dough is easier to shape without adding too much extra flour.
• Keep kneading to 30 seconds or less for a tender, rustic loaf.
• Let the bread cool for 20 minutes before slicing to help it hold its shape.

Variations

• More cinnamon: Increase the cinnamon slightly if you prefer it to be the leading spice.
• Citrus note: Add finely grated orange zest to the dry mixture for a bright aroma.
• Raisin loaf: Fold a small handful of raisins into the dough just before shaping.
• Nutty addition: Add chopped walnuts for a little crunch.
• Toasted serving: Toast slices and spread with butter just before eating.

Common mistakes to avoid

• Over-kneading: The loaf can turn firm; stop as soon as the dough forms an oval, within 30 seconds.
• Skipping the tin preparation: The loaf may stick; grease the bread tin before shaping the dough.
• Uneven spices: Clumps can make some bites overpowering; whisk the dry ingredients thoroughly.
• Slicing too soon: The crumb may crumble while hot; wait 20 minutes before cutting.
• Leaving it in the tin too long: Steam can soften the sides; turn it out onto a rack after its 5-minute rest.

How to store

Once completely cool, store the loaf in an airtight container at room temperature for up to 3 days. Toast slices to reheat, or warm them briefly in the oven.

Frequently asked questions