I love trying new recipes, especially during the holidays. The familiar favorites are comforting, but every so often it’s fun to step outside your comfort zone and make something different.
When I saw Sara Kate’s post about a Holiday Bread Wreath, I knew I had to try my own version. I’ve never been a devoted bread baker, and lately I’ve been avoiding bread because of the carbs and calories. All that changed the moment I saw this beautiful, swirling loaf.
To my surprise, it wasn’t difficult. It turned out beautifully and tasted delicious. My husband admired its looks but passed on a slice, so I shared it with my mom and sister. They loved it—exactly the reaction I’d hoped for. We all had a slice, and the rest went with my mom to share with friends.
This Holiday Bread Wreath makes a lovely gift or a festive addition to Christmas morning—warm and comforting alongside coffee, tea, or hot cocoa.
The recipe below is adapted from the December 1978 issue of Sunset Magazine, with adjustments inspired by Sara Kate Gillingham-Ryan and a few changes I made myself.
My step-by-step version follows, adapted from Sara Kate’s recipe on The Kitchn:
Holiday Bread Wreath with Cranberry-Pistachio Filling
adapted from Sunset Magazine, December 1978
makes about 12 servings
Ingredients for the Dough:
1 packet (1/4 oz) active dry yeast (2 1/4 teaspoons)
1/4 cup warm water (about 110°F)
1/2 cup warm milk (about 110°F)
3 tablespoons sugar
1/4 cup butter, softened to room temperature
1 1/2 teaspoons salt
1 teaspoon cardamom powder
2 large eggs
2 teaspoons orange zest
3 1/2 cups unbleached all-purpose flour (you may not use it all)
For the Cranberry-Pistachio Filling:
3/4 cup dried cranberries or cherries, soaked in 1/2 cup Calvados or another liqueur (then drained)
6 tablespoons butter, softened
1/3 cup unbleached all-purpose flour
3/4 cup shelled pistachios, chopped if desired
3 tablespoons sugar
1 teaspoon orange zest
1 teaspoon orange extract
For the Sugar Glaze:
1 cup powdered sugar
2 tablespoons water
1 tablespoon fresh-squeezed orange juice
1/4 teaspoon cardamom powder
Instructions:
1. In a large mixing bowl, dissolve the yeast in the warm water and let it foam for a minute or two.
2. Add the warm milk, sugar, softened butter, salt, cardamom, eggs, and orange zest. Stir to combine.
3. Add two cups of the flour and beat for about 2 minutes (a stand mixer works well). Continue adding the remaining flour 1/2 cup at a time until the dough is soft and workable and pulls away from the sides of the bowl. You may not need all the flour.
4. Turn the dough onto a lightly floured board and knead until smooth, shiny, and elastic, about 5 to 10 minutes. The dough is ready when it springs back when lightly poked.
5. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 1/2 hours.
6. While the dough rises, prepare the filling. Drain the soaked dried fruit and combine it with the softened butter, flour, pistachios, sugar, orange zest, and orange extract. Mix well, cover, and refrigerate until needed.
7. After the dough has doubled, punch it down and turn it out onto a lightly floured surface. Knead just enough to release air bubbles.
8. Roll the dough into a 9- by 30-inch rectangle. Spread the cranberry-pistachio filling evenly over the dough, leaving about a 1-inch border around the edges.
9. Starting along a long side, roll the dough tightly into a log and pinch the seam to seal. With a sharp knife, cut the roll in half lengthwise and turn the cut sides up so the filling is exposed.
10. Twist the two halves around each other, keeping the cut sides facing up, to create a braided look. Shape the braided dough into a wreath and pinch the ends together to seal. Transfer the wreath to a greased and lightly floured baking sheet.
11. Let the wreath rise, uncovered, in a warm place until puffy, about 45 minutes.
12. Preheat the oven to 350°F. Bake the wreath until lightly browned, about 25 minutes.
13. While the wreath bakes, whisk together the powdered sugar, water, orange juice, and cardamom until smooth to make the glaze.
14. Remove the wreath from the oven and transfer it to a cooling rack using wide spatulas or a pizza peel. Let it cool for a few minutes, then drizzle the glaze over the warm bread. Serve sliced, optionally with extra butter.
Storage and make-ahead tips: The wreath can be baked up to two days in advance. Cool completely, wrap tightly in foil, and store at room temperature. Reheat at 350°F for 10–15 minutes and drizzle with glaze just before serving.
Variations: This recipe is very adaptable—try different dried fruits, nuts, or flavorings. Next time I plan to try a version with chocolate chips, coconut, and macadamia nuts, using coconut milk and vanilla or coconut extract. Adding cream cheese to the filling would also be delicious. Be creative and experiment—it’s part of the joy of baking.
Enjoy!