Pistachio Cranberry Wreath Bread

The holidays have a way of pulling us back into the kitchen, the scent of warm dough, citrus zest, and toasted nuts weaving through the air like memory itself. This Pistachio Cranberry Wreath Bread is more than a recipe, it’s a celebration of color, texture, and comfort. Every slice captures the joy of gathering, sweet-tart cranberries, earthy pistachios, and a soft, buttery crumb wrapped in a golden crust. Whether you’re new to breadmaking or a seasoned baker looking for something festive, this wreath is your ticket to transforming simple ingredients into a centerpiece worth remembering.

Why You’ll Love This Bread

This Pistachio Cranberry Wreath Bread is soft inside yet bakes up with a gently crisp, golden crust, that perfect contrast that keeps you reaching for another slice. The filling blends nutty pistachios with bright cranberries for a balance of flavor that’s both festive and satisfying. It’s stunning enough to serve as a centerpiece and practical enough to wrap as an edible gift. If you’d like to prep ahead, the dough freezes beautifully, simply shape, wrap tightly, and bake fresh when guests arrive.

Pistachio Cranberry Wreath Bread

Meriem Tablit

This Pistachio Cranberry Wreath Bread combines festive red cranberries and green pistachios in a soft, golden dough kissed with orange zest. With its beautiful braided shape and irresistible aroma, this bread is the perfect holiday centerpiece or edible gift, a showstopper that’s as delicious as it looks.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Rest/Proof Time (Optional) 1 hour hr 45 minutes mins

Total Time 2 hours hrs 45 minutes mins

Course Bread

Cuisine American

Servings 1 wreath (10-12 servings)

Calories 270 kcal

Equipment

• Large mixing bowl
• Wooden spoon or stand mixer with dough hook
• Rolling Pin
• Sharp knife or bench scraper
• Parchment-lined baking sheet
• Pastry brush
• Cooling rack
• Small saucepan (for glaze)

Ingredients

  

For the Dough:

• 3 ½ cups bread flour plus extra for dusting
• 2 ¼ teaspoons active dry yeast 1 packet
• ½ cup warm milk about 100°F / 38°C
• 3 tablespoons granulated sugar
• 2 large eggs room temperature
• 4 tablespoons unsalted butter softened
• 1 teaspoon salt
• 1 teaspoon pure vanilla extract
• Zest of 1 orange

For the Filling:

• ¾ cup shelled pistachios chopped
• ½ cup dried cranberries
• ¼ cup brown sugar
• 3 tablespoons melted butter
• ½ teaspoon cinnamon

For the Glaze:

• ¼ cup orange juice
• 2 tablespoons sugar

Optional:

• powdered sugar or thin vanilla icing for drizzling

Instructions

 

• Activate the Yeast: In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until frothy.
  
• Make the Dough: In a large bowl, mix flour, salt, orange zest, eggs, butter, and the activated yeast mixture. Knead for about 8-10 minutes (or 5 minutes in a mixer) until smooth and elastic.
  
• First Rise: Place the dough in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
  
• Prepare the Filling: Combine chopped pistachios, cranberries, brown sugar, cinnamon, and melted butter in a small bowl.
  
• Shape the Wreath: Roll out the dough into a rectangle (10×18 inches). Spread filling evenly, roll tightly into a log, and cut lengthwise down the center. Twist the halves with the cut sides up and shape into a wreath, tucking ends underneath.
  
• Second Rise: Cover the wreath and let rest for 30-45 minutes while preheating the oven to 350°F (175°C).
  
• Bake: Brush with egg wash and bake for 25-30 minutes, until golden brown. Rotate halfway through for even baking.
  
• Glaze: Simmer orange juice and sugar until slightly thickened, then brush over warm bread. Optional: sprinkle with pistachios and cranberries, dust with powdered sugar before serving.
  
• Serve & Store: Slice once cooled. Store wrapped at room temperature for 2 days or freeze up to 1 month.
  

Notes

Nutritional Information (Per Serving, Estimated, 1/12 of loaf)

• Calories: 270 kcal
• Carbohydrates: 36g
• Protein: 6g
• Fat: 11g
• Saturated Fat: 4g
• Sugar: 12g
• Sodium: 180mg
• Fiber: 2g

Keyword babka wreath, braided bread wreath, bread wreath, Pistachio Cranberry Wreath Bread, Wreath Bread

Ingredients & Dough Secrets

Gathering the Perfect Ingredients

The beauty of Pistachio Cranberry Wreath Bread lies in how a handful of pantry staples come together to create something that looks, and tastes extraordinary. Each ingredient serves a purpose, building texture, flavor, and color into every swirl.

Here’s what you’ll need:

• Bread Flour: Provides the strong gluten structure that gives your wreath its chewy, soft interior. You can substitute all-purpose flour if needed, but your bread will be slightly less elastic.
• Active Dry Yeast: The engine that makes the dough rise. Instant yeast works too, but reduce the amount slightly and skip the blooming step.
• Eggs: Add richness, color, and tender texture to the dough. For an egg-free version, try a mix of ¼ cup Greek yogurt per egg for similar moisture.
• Sugar: Feeds the yeast and adds a light sweetness that balances the tart cranberries. Swap for honey or maple syrup for a deeper, earthy flavor.
• Butter: The secret to that luscious crumb. Unsalted is best so you control the salt level. If you prefer dairy-free, use coconut oil or vegan butter.
• Pistachios: These emerald gems bring crunch and a subtle nuttiness. Not a pistachio fan? Try toasted almonds or pecans for a different kind of richness.
• Cranberries: Dried cranberries add tartness and pops of festive red. You can replace them with chopped dried cherries or currants if desired.
• Orange Zest: Adds a hint of citrus that brightens the entire loaf. Lemon zest works in a pinch, but orange truly captures the holiday aroma.

Using fresh, quality ingredients makes all the difference. If you’re curious about other holiday baking ingredients and creative swaps, check out my Holiday Cookies for easy recipes. And don’t miss my Hot Chocolate Cupcakes recipe.

The Secret to the Perfect Dough Texture

The soul of Pistachio Cranberry Wreath Bread is its dough, silky, elastic, and alive. Temperature, kneading, and patience make or break it. Here’s how to get it right every time.

Start by making sure your ingredients are at room temperature. Cold butter or eggs can slow yeast activity, while overly hot liquids can kill it. When mixing, aim for a dough that feels soft but not sticky; if it clings too much, dust lightly with flour.

Knead with intention, about 8-10 minutes by hand or 5 minutes in a stand mixer. You’ll know it’s ready when the dough feels smooth and springs back slightly when poked. If you stretch a small piece between your fingers and it forms a thin “windowpane” without tearing, you’ve nailed it.

Once kneaded, place your dough in a lightly greased bowl, cover it with a damp cloth, and let it rest until doubled in size. The ideal environment is warm but not hot, around 75-80°F (24-27°C).

Here’s a quick guide to proofing times based on room conditions:

Patience is your best friend here. A perfectly proofed dough feels airy and puffy but doesn’t collapse when pressed gently. That’s your green light to shape, fill, and twist it into the wreath that will soon become your new holiday tradition.

Assembling & Baking the Wreath

Step-by-Step Braiding Guide

Now that your dough for Pistachio Cranberry Wreath Bread is pillowy and ready, it’s time for the fun part, shaping it into the beautiful festive wreath that makes this bread so special. Rolling, twisting, and braiding might look tricky, but once you get into the rhythm, it feels almost meditative.

Start by rolling out your proofed dough into a rectangle, about 10×18 inches. Spread the pistachio-cranberry filling evenly across the surface, leaving a small border around the edges. Gently roll the dough from the long side into a tight log, just like you would for cinnamon rolls. Then, using a sharp knife, slice the log lengthwise down the center to expose the layers of filling.

Twist the two halves together, keeping the cut sides facing upward to showcase those beautiful streaks of green pistachio and ruby-red cranberries. Bring the ends together to form a circle, tucking one end neatly under the other to close the loop. This twisting method gives your wreath its signature pattern and ensures that each slice is visually stunning.

Transfer your shaped wreath to a parchment-lined baking sheet and cover loosely. Let it rest for about 30 minutes while your oven preheats to 350°F (175°C). During this time, the dough relaxes, the gluten softens, and the bread develops that irresistible, light texture when baked.

If you’re new to shaping sweet breads, you’ll love my Cranberry Pecan Pumpkin Bread.

Baking to Golden Perfection

When your oven is ready, brush the wreath lightly with egg wash (1 egg beaten with a splash of milk) for that golden shine. Bake for 25-30 minutes, or until the top turns a deep, even brown and the kitchen fills with that buttery, nutty aroma that screams “holiday.”

Halfway through baking, rotate the pan to ensure even coloring. If the top begins to brown too quickly, tent it lightly with foil to prevent over-baking. The bread is done when it sounds hollow when tapped on the bottom or reaches an internal temperature of about 190°F (88°C).

Here’s a quick reference table for bake times in different oven types:

Once baked, let the wreath rest on a wire rack for at least 15 minutes before glazing. The aroma will tempt you, but patience here ensures the crumb sets properly and the glaze doesn’t melt off too soon.

Finishing Touches & Serving Ideas

The Art of Glazing & Garnishing

This is the moment when your Pistachio Cranberry Wreath Bread transforms from beautiful to breathtaking. The glaze not only adds shine but also locks in moisture and elevates the flavor. My go-to is a simple orange syrup: simmer ¼ cup of orange juice with 2 tablespoons of sugar until slightly thickened, then brush it generously over the warm bread. The citrus glaze deepens the golden hue and gives each bite a subtle tang that balances the sweetness.

Once glazed, sprinkle finely chopped pistachios over the top for color and texture. A few extra dried cranberries pressed into the surface create a stunning contrast of red and green, a nod to the season itself. For an extra festive sparkle, dust with powdered sugar just before serving, or if you’re feeling bold, drizzle a thin icing made from powdered sugar and milk for a snowy finish.

How to Serve and Store This Showstopper

When the wreath is cool, slice it with a serrated knife to reveal the vivid spirals of cranberry and pistachio. Serve it slightly warm for breakfast alongside coffee, or as a showstopping dessert centerpiece after a holiday dinner. The bread’s soft, buttery texture pairs beautifully with whipped honey butter or a touch of cream cheese spread.

If you plan to gift it, wrap the cooled bread in parchment and tie it with twine for a rustic presentation that smells as good as it looks. To store, keep it tightly wrapped at room temperature for up to 2 days or refrigerate for up to 5 days. For longer keeping, freeze the fully baked wreath, well-wrapped, for up to 1 month. To serve, reheat it in a 300°F oven for 10 minutes to restore that just-baked warmth.

For additional tips on keeping your baked goods fresh and delicious, see my Gingerbread Cheesecake Cookies.

FAQs

Every year, when the air gets crisp and the kitchen fills with the scent of sugar and spice, I find myself coming back to this Pistachio Cranberry Wreath Bread. It’s the kind of bake that feels like a gift, bright, aromatic, and filled with love. The wreath shape makes it a centerpiece, while each slice offers a story of its own, golden layers, jewel-toned fruit, and nutty richness. Bake it for friends, family, or just for yourself, and let it remind you that the joy of the season starts right in your kitchen.