Norwegian Christmas Bread Recipe

Read Reviews
5 2 2
Publisher Photo
When my husband became a minister for a church in an area populated with Norwegians, my father-in-law was delighted because I had easy access to recipes he enjoyed as a child. This is a traditional Christmas bread, but I make it for any holiday we get together. —Deborah Petersen, Princeton, New Jersey
TOTAL TIME: Prep: 25 min. + rising Bake: 30 min.
MAKES:24 servings
TOTAL TIME: Prep: 25 min. + rising Bake: 30 min.
MAKES: 24 servings


  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm water (110° to 115°)
  • 1/2 cup sugar
  • 1 egg
  • 1/4 cup butter, softened
  • 1/2 teaspoon salt
  • 1 teaspoon ground cardamom
  • 3-3/4 to 4 cups all-purpose flour
  • 1/2 cup raisins
  • 1/2 cup diced citron or mixed candied fruit

Nutritional Facts

1 slice: 132 calories, 2g fat (1g saturated fat), 14mg cholesterol, 86mg sodium, 25g carbohydrate (10g sugars, 1g fiber), 3g protein.


  1. In a bowl, dissolve yeast in warm water. Add sugar, egg, butter, salt, cardamom and 2 cups flour; mix well. Stir in raisins, citron and enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to greased top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down; divide in half. Shape each portion into a flattened ball. Place in two greased 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 1 hour.
  4. Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 2 loaves.
Originally published as Norwegian Christmas Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p40

Reviews for Norwegian Christmas Bread

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Kitwhel User ID: 6606864 216082
Reviewed Dec. 27, 2014

"My mother made a bread like this every Christmas when growing up. When I lost her hand written recipe, I was glad to come across this one on-line. Always good toasted, though I tweak it to please my family that does not like the citron."

npp3512007 User ID: 2730881 39205
Reviewed May. 22, 2009

"Ground cardamom is expensive, so to make it last longer store the jar in the freezer. We also add cardamom to plain old white bread & it makes the best toast for breakfast!"

Loading Image