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Baked Cornucopia

 Baked Cornucopia
AFTER admiring a crafty cornucopia at a local store, Jacquelyn decided to cook up her own…one with a slightly different flavor. Instead of creating it from fabric or weaving one with reeds, this handcrafter turned to her kitchen for supplies—in the form of frozen bread dough and a disposable pizza pan she had handy—and wound up making a “knead” new horn of plenty for her family’s harvest celebra
1 ServingsPrep: 30 min. Bake: 1 hour + cooling


  • Materials needed:
  • Disposable round 12- to 14-inch aluminum pizza pan (solid or perforated)
  • Cooking spray
  • Baking sheet
  • 2 loaves (1 pound each ) frozen bread dough, thawed (or homemade dough for two 1-pound loaves)
  • 1 egg
  • 1 tablespoon water
  • Aluminum foil


  • FIG 1 Making form from pizza tin.
  • To make a form, roll pizza pan into a cone shape with a 5-inch
  • circular opening, as in Fig. 1. Curve pointed end to one side to
  • create cornucopia shape.
  • Spray both the form and the baking sheet with cooking spray. Place
  • form on the baking sheet.
  • Roll each loaf of bread dough into a 15- x 9-inch rectangle, about
  • 1/4 inch thick. Cut each rectangle into six 15- x 1-1/2-inch strips.
  • Cover bread dough strips lightly with a towel.
  • Starting at the curved point, wrap one strip around the form,
  • overlapping strips by 1/2 inch as you wrap (see Fig. 2). Add

2 of 2

Baked Cornucopia (continued)

Directions (continued)

  • additional strips as needed, pinching ends together to seal.
  • FIG 2 Wrapping dough strips around form.
  • Continue to wrap until you reach the circular opening of the form.
  • Seal last dough strip underneath the cornucopia. (Any remaining
  • bread dough may be shaped into rolls and baked as desired.)
  • Cover with a towel and let dough rest 15 minutes. Beat egg and water
  • together and brush over cornucopia.
  • Bake at 350° for 20 minutes. Cover with foil; bake for another 20
  • minutes. Reduce heat to 250° bake 20 minutes more or until bread
  • sounds hollow when tapped.
  • Cool 10 minutes on a wire rack. Carefully remove form, compacting it
  • as needed. Cool completely.
  • Cornucopia may be made up to 5 days in advance. Store at room
  • temperature, covered lightly with a towel.
  • To use, place cornucopia on a tray or board. Fill with nuts, greens
  • or herbs such as rosemary, cranberries, rolls, doughnut holes,
  • gourds or other decorations as desired for a centerpiece. Yield: 1
  • Cornucopia.
Finished size: Cornucopia is 11 inches long x 8 inches wide (at widest point) x 5 inches tall (at tallest point).