Cranberry Eggnog Braid Recipe
Cranberry Eggnog Braid Recipe photo by Taste of Home

Cranberry Eggnog Braid Recipe

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Meet the Cook: Whether at Thanksgiving, Christmas or New Year's, this is a good party bread. You can't beat it as a gift either...everyone I make it for really enjoys it My husband and I have a daughter, 3, and twins (a boy and girl) who are 2. -Mary Lindow, Florence, Wisconsin
TOTAL TIME: Prep: 25 min. + rising Bake: 25 min. + cooling
MAKES:10-12 servings
TOTAL TIME: Prep: 25 min. + rising Bake: 25 min. + cooling
MAKES: 10-12 servings

Ingredients

  • 3 to 3-1/2 cups all-purpose flour, divided
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 package (1/4 ounce) active dry yeast
  • 1/2 teaspoon ground nutmeg
  • 1-1/4 cups eggnog
  • 1/4 cup butter
  • 1/2 cup dried cranberries
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1 to 2 tablespoons eggnog
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • Dash nutmeg

Nutritional Facts

1 serving (1 slice) equals 257 calories, 6 g fat (4 g saturated fat), 27 mg cholesterol, 153 mg sodium, 46 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. In a bowl, combine 1-1/2 cups of flour, sugar, salt, yeast and nutmeg; set aside. In a saucepan, heat eggnog and butter to 120°-130° (the butter does not need to melt); add to flour mixture. Beat on low until moistened; beat on medium for 3 minutes.
  2. Stir in cranberries and enough remaining flour to make a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down; divide into thirds. Shape each third into a 16-in. rope. Braid ropes on a greased baking sheet; seal ends. Cover and let rise until nearly doubled, about 30 minutes.
  4. Bake at 350° for 25-30 minutes or until golden. Immediately remove from pan to a wire rack to cool completely. Combine the first three glaze ingredients; drizzle over braid. Dust with nutmeg. Yield: 1 loaf.
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Cranberry Eggnog Braid in Country Woman November/December 1996, p29

Nutritional Facts

1 serving (1 slice) equals 257 calories, 6 g fat (4 g saturated fat), 27 mg cholesterol, 153 mg sodium, 46 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Cranberry Eggnog Braid

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 22, 2014

"Thanks for all the nice reviews. I also use a 1/4 teaspoon rum extract instead of vanilla in the glaze. It gives it a wonderful "Tom & Jerry" feel."

MY REVIEW
Reviewed Jun. 29, 2014

"I made this as a gift for a friend, and she raved about it. I can't wait to try it myself!"

MY REVIEW
Reviewed Jan. 17, 2014

"This was okay. I made it without the glaze since I used up all the eggnog in the bread. It smelled great while baking and the eggnog taste is pleasantly strong, but I can't figure out what to put on top of it."

MY REVIEW
Reviewed Dec. 4, 2013

"I have made this almost every year since it came out. To make it look more festive I add a few red sprinkles. A great recipe to add to anyone's Christmas tradition."

MY REVIEW
Reviewed Dec. 23, 2012

"I have been making this recipes for YEARS, AS IS. It came in a batch of Taste of Home recipe cards I bought and it is always a hit. Love it!"

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