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


  • 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 vanilla extract
  • Dash nutmeg

Nutritional Facts

1 slice: 257 calories, 6g fat (4g saturated fat), 27mg cholesterol, 153mg sodium, 46g carbohydrate (21g sugars, 1g fiber), 5g protein


  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

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Reviewed Dec. 22, 2014

"This bread is so easy and very tasty."

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."

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!"

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."

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."

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