Christmas in Vermont Bread Recipe

Name: Christmas in Vermont Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup milk, lukewarm; 6 tablespoons butter; 3 ¾ cups all-purpose flour; ¼ cup nonfat dry milk powder; 2 teaspoons instant yeast; 1 teaspoon vanilla extract; ¼ cup brown sugar; 1 ½ teaspoons salt; 2 large eggs; 1 egg yolk, reserve the egg white; ¾ cup brown sugar; ¾ cup all-purpose flour; 1 cup pecans, finely ground; ¼ cup butter, melted; ¼ cup brown sugar; 2 tablespoons butter; 2 tablespoons milk; ½ cup confectioners' sugar

Servings: persons

¾ cup milk, lukewarm
6 tablespoons butter
3 ¾ cups all-purpose flour
¼ cup nonfat dry milk powder
2 teaspoons instant yeast
1 teaspoon vanilla extract
¼ cup brown sugar
1 ½ teaspoons salt
2 large eggs
1 egg yolk, reserve the egg white
¾ cup brown sugar
¾ cup all-purpose flour
1 cup pecans, finely ground
¼ cup butter, melted
¼ cup brown sugar
2 tablespoons butter
2 tablespoons milk
½ cup confectioners' sugar

1
To make dough -Melt butter in the milk and let cool to lukewarm.
2
Combine flour, dry milk, yeast, vanilla extract, brown sugar, salt and eggs plus yolk by hand, mixer or bread machine, until you have a soft, shiny, slightly sticky dough.
3
Place in a lightly greased bowl and allow it to rise for 1 1/2 hours.
4
To make filling - Stir together brown sugar, flour, ground pecans and melted butter, until it forms a coarse crumb.
5
Set aside.
6
Grease a large tube pan.
7
Scoop about 1/2 the dough into the pan.
8
Sprinkle with about 2/3 of the filling and top with remaining dough.
9
Beat remaining egg white until foamy.
10
Brush over dough and sprinkle with remaining filling crumbs.
11
Cover lightly with greased plastic and let rise for 1 1/2 hours, or until puffy.
12
Bake bread in preheated 350F oven for 30-35 minutes, until golden brown.
13
Let bread cool in pan for 10 minutes and then turn out onto rack to finish cooling.
14
To make glaze - Mix brown sugar, butter, milk and confectioners sugar and heat in saucepan or microwave, until the sugar dissolves.
15
Place the loaf on a serving plate and brush with the warm glaze.
16
Cool completely and slice with serrated knife to serve.

1493

kcal

Calories

Fat

204

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: ¾ cup milk, lukewarm, 6 tablespoons butter, 3 ¾ cups all-purpose flour, ¼ cup nonfat dry milk powder, and more.

Yes, Christmas in Vermont Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Christmas in Vermont Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions