This incredible Norwegian Christmas bread recipe has been handed down in my family. Sweet, satisfying, and full of buttery flavor, I can’t wait to share Mama Elizabeth’s Julekake Bread with you.

There are certain recipes that really stay with you. I haven’t had this bread in over two decades, and last week, I made it myself for the very first time. This is Mama Elizabeth’s Julekake Bread (pronounced: YULE-eh-kah-kah, or YULE-eh-kah-key in some dialects). This amazing bread features a handful of simple ingredients, and the defining markers, the cardamon + those golden sweet raisins, really give it that extra something to set it apart from other breads. I recreated this recipe simplified down to one loaf from it’s original three, in partnership with Bob’s Red Mill for Women’s History Month. I couldn’t think of a woman more inspiring that my amazing mother, Elizabeth. She adopted me when I was young, taught me to love baking in the kitchen, and raised me to be a strong woman of faith and confident in my beliefs. For this reason and so many others, I will forever be #InspiredBy_ my mama.

What you’ll need to make Mama Elizabeth’s Julekake Bread:

Milk (whole or 2% best)

Salted Butter

Granulated Sugar

Salt

Bob’s Red Mill Unbleached White All Purpose Organic Flour

Cardamom

Active dry yeast

Golden raisins

Egg, for egg wash

The Making Of

Now this bread preparation is unique. You will place the milk, salted butter, sugar, and salt and in a pan on the stovetop and heat this on medium to high heat until bubbles just start to form. You can gently whisk to combine as it warms up. When bubbles start to form and you remove it from the heat, you will allow it to cool to lukewarm, about 5 to 10 minutes. You can place the pan in the refrigerator to speed up the corn process if you like.

While the milk mixture cools, you will activate the yeast. Dissolve one packet of active dry yeast into ¼ cup warm water +1 teaspoon sugar (the water should be just above lukewarm about 100 to 110°F). You will then let it sit until it doubles in size, about 5 to 10 minutes. Mine took the full 10 minutes to rise.

In a large bowl, add the lukewarm milk mixture in the yeast mixture. To this, you will add the flour and the cardamom, and start to mix from there. Once it becomes pliable, you will remove the dough from the bowl and onto a floured surface. Kneed it to combine the dough further, about 2 to 3 minutes. You will then return the dough to the bowl and allow it to rise until doubled in size, one to two hours. When the dough has reached at least double in size, take it out and kneed it again, adding the raisins at this point.

Place the dough in the baking pan (I used an 8”x4” pan handed down from my mom). Allow the dough to rise in the pan for about a half an hour longer, and then you’re ready to bake it. Preheat the oven to 375° F, and brush your egg wash over the top of the loaf. Bake for 35 to 40 minutes, or until the top is golden brown and the bread is baked through. Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Carefully remove the bread from the pan at this point, and allow it to cool completely on the baking rack. Store any leftovers covered in an airtight container for up to a week, or wrap and freeze entire loaf for up to a month. You can defrost the bread in the refrigerator or on the countertop. I actually love to enjoy this bread toasted and buttered, but it is delicious cut right off the loaf as well.

Bob’s red mill flour and a loaf of bread

The Dietary Substitutes

This bread can easily be made gluten-free and vegan. Simply substitute bobs red mill gluten-free one to one baking flour in for the all purpose flour. Sub in your favorite unsweetened plant-based milk for the dairy milk, and a brick style plant-based butter for the dairy butter. I like miyokos the best because it melts like dairy butter. For a vegan egg wash, combine 2 tablespoons of plant-based milk with 1 teaspoon of agave nectar, whisk, and brush onto the top of the bread before baking.

I hope that you absolutely adore this Norwegian Christmas bread! If you make it, I’d love to see it so be sure to tag me in your creations on your social platforms. Also, a big thank you to Bob’s Red Mill for sponsoring this special recipe creation. I am so thankful to my wonderful mother for inspiring me in so many ways, and taking time during this Women’s History Month to honor her was truly beautiful. Thank you for stopping by, and happy baking!

XO,

Heather

If you love buttery breads, try my Blueberry Streusel Cream Cheese Coffee Cake!

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