Picture this: a festive bread that looks like it belongs in the window of a fancy bakery, but you get to casually say, “Oh yeah, I made that.” That’s cranberry walnut wreath bread in a nutshell (or should I say walnut shell?). It’s soft, golden, a little chewy, loaded with tart cranberries and crunchy walnuts, and shaped into a gorgeous wreath that’ll make your holiday table look like something out of a magazine spread.
Why This Recipe is Awesome
- It’s a total showstopper—impressive enough for guests, but surprisingly easy to make.
- Sweet-tart cranberries and earthy walnuts = flavor dream team.
- Works as a breakfast bread, snack, or holiday centerpiece.
- You can make it ahead and reheat it for stress-free entertaining.
Ingredients You’ll Need
- 4 cups all-purpose flour (plus extra for kneading)
- 1 packet (2 ¼ tsp) active dry yeast
- 1 cup warm milk (not hot—don’t kill the yeast!)
- ¼ cup sugar
- 1 large egg
- ¼ cup unsalted butter, softened
- 1 teaspoon salt
- 1 cup dried cranberries (soaked in warm water for 10 minutes, then drained)
- 1 cup chopped walnuts (lightly toasted for max flavor)
- Optional glaze: 1 egg beaten with 1 tablespoon water, for shine
- Optional garnish: powdered sugar dusting or a drizzle of icing for drama
Step-by-Step Instructions
- In a mixing bowl, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy. Proofing is basically the yeast’s way of saying, “Yep, I’m alive.”
- Stir in butter, egg, and salt. Gradually add flour, mixing until a dough forms.
- Knead on a floured surface for 8–10 minutes, until smooth and elastic (or let your stand mixer do the work).
- Place dough in a greased bowl, cover, and let rise about 1 hour, or until doubled.
- Punch it down (gently, not like you’re in a boxing match). Roll into a large rectangle, about 12×18 inches.
- Sprinkle cranberries and walnuts evenly over the dough. Roll it up tightly, jelly-roll style, starting from the long side.
- Transfer the roll to a parchment-lined baking sheet. Form into a circle, pinching ends together.
- With a sharp knife or scissors, make cuts about 1 inch apart around the wreath, cutting ⅔ of the way through. Gently twist each slice outward to fan them out.
- Cover loosely and let rise again for 30 minutes.
- Brush with egg wash if using, then bake at 350°F (175°C) for 25–30 minutes, until golden brown and baked through.
- Cool slightly before serving. Dust with powdered sugar or drizzle icing if you want extra pizzazz.
Common Mistakes to Avoid
- Killing the yeast. Hot milk = yeast graveyard. Warm is what you want.
- Skipping the second rise. It’s tempting, but it gives the bread structure and fluff.
- Overstuffing with cranberries/walnuts. Be generous, but don’t overload or it’ll burst open.
- Forgetting to line the pan. Sticky cranberries can weld themselves to your baking sheet.
Alternatives & Substitutions
- Swap walnuts for pecans, almonds, or even pistachios for a colorful touch.
- Use golden raisins or dried cherries instead of cranberries.
- Add a sprinkle of cinnamon sugar with the filling for a cozier vibe.
- For a savory version, ditch the sugar, add herbs and cheese, and boom—you’ve got a dinner wreath.
FAQ
Can I make this ahead of time?
Yep! Bake it the day before, wrap it up, and reheat at 300°F for 10 minutes.
Can I freeze the bread?
Totally. Wrap tightly in plastic and foil, freeze up to 2 months. Thaw and warm before serving.
Do I have to make the wreath shape?
Not at all. You can bake it as a regular loaf or braid it if you’re feeling fancy.
What’s the best way to keep it soft?
Don’t overbake, and store in an airtight container. A slice of bread in the container keeps it moist longer.
Can I use fresh cranberries?
You can, but they’re tart. Chop them up and toss with a little sugar before using.
Final Thoughts
Cranberry walnut wreath bread isn’t just bread—it’s a centerpiece, a conversation starter, and a holiday flex all rolled into one (literally). It’s festive, flavorful, and way easier than it looks. So, dust some flour on your hands, twist up that dough, and get ready to impress everyone at the table.