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Cranberry Eggnog Braid Recipe

Cranberry Eggnog Braid Recipe

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 YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Cranberry Eggnog Braid

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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."

kitchen girl
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."

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!"

Reviewed Dec. 20, 2011

"This recipe is delicious. I added chopped walnuts and raisins along with the cranberries for Our family Christmas breakfast. Easy to make and it looks very impressive when coming out of the oven! This recipe is definitely a keeper at our house."

Reviewed Jan. 11, 2011

"made this for Christmas and everyone loved it especially my kids! very good!"

Pastor Ann
Reviewed Dec. 9, 2010

"I have been making this recipe for several years it is always appreciated!"

Reviewed Dec. 24, 2009

"I have made many loaves of this bread every year since it first appeared in Country Woman. It has become a Christmas tradition; everyone loves it."

Reviewed Dec. 5, 2009

"I found this recipe in 1996 and have been making it every year since. It has become a family favorite, especially for Christmas morning. You can make the dough in a bread's actually easier to work with if you do. And I use fresh cranberries when I can!"

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