The Christmas Loaf Cake is a delightful holiday treat. It’s a swirl of chocolate and orange batters brimming with warm gingerbread spices. It’s baked with creamy eggnog giving the richest, more irresistible texture perfect for any festive gathering.
This blog post and recipe is sponsored by Country Fresh. As always, all thoughts and opinions are my own. Thank you so much for supporting brands that make A Paige Of Positivity possible.
Why we love this Christmas Loaf Cake
Biting into a Christmas Swirl cake evokes a sense of nostalgia and the cherished memories of holidays past. It’s a comforting reminder of the joys of the Christmas season, making it a must-have dessert for every holiday gathering..
This Christmas Loaf Cake is a spin on the classic old school chocolate and vanilla swirl cake and instead takes advantage of holiday flavors like eggnog and gingerbread which really bring the loaf to life. Plus, this is one of those easy quick bread recipes that can be whipped up in just about an hour, skipping the long time other breads take to rise.
Whether it’s Christmas morning, you’re looking for a new holiday dessert (with a light cream cheese glaze!), or you want to do a treat exchange that isn’t cookies, this loaf cake may sneak its way into a new family tradition. And if you want to try another holiday loaf, check out my rich Chocolate Peppermint Bread or this sticky Cinnamon Streusel Coffee Cake that I’m sure you’ll love, too.
Recipe Ingredients
- Eggnog – This will flavor our orange batter. It also makes the loaf super moist.
- Butter – Used in both batter flavors. Plays a crucial role in the texture of the cake. When creamed with the sugar it creates air pockets in the batter and helps to make the bread fluffy.
- Cocoa Powder – I like a dark, minimally processed cocoa powder for the richest chocolate flavor.
- Orange Extract – Don’t try to substitute with orange juice! You would need a lot more to achieve the same amount of flavor, which would be too much liquid.
- Gingerbread Seasoning – A combination of ginger, cinnamon, nutmeg, cloves, and all spice.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. Preheat the oven to 350°F. Start by making the Orange Eggnog batter. Beat softened butter and sugar in a stand mixer until well combined. Add in egg and orange extract. Beat again.
2. Add the baking powder and salt. Measure out flour and eggnog, then alternate with a bit of flour and a bit of eggnog beating between each addition until well combined (very important to do this in increments, or the cake will end up too dense!). Zest ½ an orange and stir in orange zest to orange eggnog batter. The mixture will be thick. Transfer to a separate bowl and set aside.
3. Clean the stand mixer bowl, and make the chocolate gingerbread batter. Beat softened butter and sugar with stand mixer until well combined. Add in egg and vanilla extract. Beat again.
4. Measure the cocoa powder, baking powder, gingerbread seasoning, and salt. Fold into the batter. The mixture will be thick.
5. Slowly pour milk and flour in small increments and beat until batter is combined. Continue to alternate adding the flour/milk and mixing until combined. It’s crucial that a little flour and milk is added at a time, beated, and added again. If not, the batter will be TOO thick and bake like a dense pound cake.
6. Line a 1 lb loaf tin (9×5) with parchment paper AND spray with baking spray. Using a spoon, layer dollops of gingerbread chocolate cake batter and orange eggnog batter, every other, until all batter is in the pan. Drag a spoon in a zig-zag fashion to create swirls in the bread.
7. Bake for 55-65 minutes or until the toothpick comes out clean. **Oven temperatures will vary; set a timer for 45 minutes and then in 10 minute increments. Continue checking until toothpick comes out clean.
8. When the bread is almost done baking, make the icing. Add all of the ingredients into a bowl and beat until combined. The icing should be thick, but spreadable. It will harden after sitting. If it’s too thick, add an additional ½ tsp Country Fresh Milk and continue until thinner. If it’s too thin, add an additional 1 tbsp powdered sugar.
9. Let cool for ~10 minutes, then use the parchment paper to transfer it from the cake tin to a wire rack. Let the bread come to room temperature, top with the orange glaze, slice to enjoy! I like to enjoy this bread chilled. It’s super yummy!
PRO TIPS
- Be sure to let your loaf cool before attempting to slice it. This helps maintain the loaf’s structure and prevents it from squishing or tearing as you cut. A sharp, serrated knife (like a bread knife) is your best tool for slicing a loaf.
- Line AND spray your loaf pan. This bread is fairly sticky and will otherwise crumble.
- For the perfect swirl, dollop each batter side by side into the pan and once full, drag the skewer or knife through the batter in a zigzag pattern from one end of the pan to the other. Be sure to reach down to the bottom of the pan to incorporate both batters. Do no’t over mix!!
Recipe FAQs
This bread can be stored covered on the counter or in the fridge if you prefer it chilled. It’s best within 3 days of making. You can also freeze this loaf whole or in slices wrapped in plastic wrap for up to 3 months.
This bread is tasty with chocolate chips, dried fruit, or nuts added in. I like A mixture of flaked almonds and chopped black figs or golden raisins for the perfect holiday feel. If you’re adding dry fruit, I suggest letting it sit in liquid (water, apple juice, or orange juice) and then adding the soaked dried fruit to the batter in order to keep the Christmas quick bread moist.
I love a light eggnog glaze on top made simply with 1 cup of powdered sugar and 2 tbsp of eggnog. You could also do a simple buttercream frosting, or a chocolate frosting with extra orange zest mixed in, for on top of the cake.
No! This recipe can be used to make mini loaves in a smaller pan, or even a large cake in a round pan if you double the batter.
Serving suggestions
Serve this Loaf Cake on Christmas morning along side this Loaded Hashbrown Casserole and these Crispy Breakfast Potatoes for a morning meal everyone will love. If you’re feeling extra seasonal, also enjoy brunch with a Christmas cocktail like this Pomegranate Champagne Punch.
More Recipes You’ll Love
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Christmas Loaf Cake
Equipment
- stand mixer
- Loaf Pan 8×4
- parchment paper
- Zester
- Measuring cups and spoons
Ingredients
Orange Eggnog Batter
- 1/4 cup +2 tbsp softened butter, Country Fresh
- 3/4 cup white sugar
- 1 tsp orange extract
- 1/2 orange, zested
- 1 egg
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup +2 tbsp all purpose flour
- 1/3 cup Eggnog, Country Fresh
Chocolate Gingerbread Batter
- 1/4 cup +2 tbsp softened butter, Country Fresh
- 3/4 cup white sugar
- 1 egg
- 1 tsp vanilla
- 1/4 cup +2 tbsp cocoa powder
- 1/2 cup all purpose flour
- 1 tsp baking powder
- pinch salt
- 1 tsp gingerbread seasoning
- 1/3 cup milk, Country Fresh
Glaze
- 2 cups powdered sugar
- 1 tbsp milk
- 1 tbsp orange juice
- 1 orange zested
Instructions
- Preheat the oven to 350°F.
- Start by making the Orange Eggnog batter. Beat softened butter and sugar in a stand mixer until well combined. Add in egg and orange extract. Beat again.
- Measure the baking powder and salt. Fold into the batter. Zest ½ an orange and stir in orange zest to orange eggnog batter. The mixture will start to thicken.
- Slowly pour a small portion of each the eggnog and flour into the bowl and beat until combined. Continue to do this in small increments, beating after each addition until combined. It’s crucial that a little flour and eggnog is added a bit at a time, beated, and then adding more. If not, the batter will be TOO thick and bake like a dense pound cake (and no one wants that).
- Pour the orange eggnog batter into a different bowl and clean out the stand mixer. Time to make the chocolate gingerbread batter.
- Beat softened butter and sugar in the stand mixer until well combined. Add in egg and vanilla extract. Beat again.
- Measure the cocoa powder, baking powder, gingerbread seasoning, and salt. Fold into the batter. The mixture will start to thicken.
- Add the milk and flour into the bowl in increments as done with the eggnog batter. Beat between each addition until thoroughly incorporated.
- Line a 1 lb loaf tin (9×5) with parchment paper AND spray with baking spray. Using a spoon, layer dollops of gingerbread chocolate cake batter and orange eggnog batter, every other, until all batter is in the pan. Drag a spoon in a zig-zag fashion to create swirls in the bread.
- Bake for 55-65 minutes or until the toothpick comes out clean. **Oven temperatures will vary; set a timer for 45 minutes and then in 10 minute increments. Continue checking until toothpick comes out clean.
- When the bread is almost done baking, make the icing. Add all of the ingredients into a bowl and beat until combined. The icing should be thick, but spreadable. It will harden after sitting. If it’s too thick, add an additional ½ tsp Country Fresh Milk and continue until thinner. If it’s too thin, add an additional 1 tbsp powdered sugar
- Let cool for ~10 minutes, then use the parchment paper to transfer it from the cake tin to a wire rack to cool to room temperature before slicing. Top with the orange glazing and slice to enjoy!
Nutrition
Video
Notes
more of our favorite recipes for Christmas Recipes…
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Such a unique and delicious combination! Love this holiday bread.
This is such delightful treat that captures the festive flavors of the season in every delicious slice! Obsessed with the richness the eggnog brings