EDWARDIAN CHRISTMAS LOAF

EDWARDIAN CHRISTMAS LOAF

— Pain de Noël édouardien

Stately, fragrant, and beautifully old-fashioned, Edwardian Christmas Loaf is a festive bake with a comforting, tea-table soul — the sort of loaf served in thick slices, passed from hand to hand, and enjoyed slowly while the house glows with winter light. Softly spiced and richly tender, it’s perfect for Christmas breakfast, afternoon tea, or a quiet midnight slice with something warm to drink. From The Gilded Table: December Edition.

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Notes ✨
Tent with foil if the top browns too quickly — you want a deep golden crust without drying the loaf.
For the loveliest slices, cool completely before cutting; the crumb sets as it rests.
This loaf is even better the next day; store airtight and warm slices gently before serving.
Serve simply with butter, or dress it up with jam, honey, or a spoonful of softly whipped cream.

A holiday loaf for tea trays and Christmas mornings — tender, fragrant, and timeless.

Do you love a Christmas loaf simply buttered, toasted, or served as a sweet tea-time slice? Tell me how you’d serve yours.

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