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Cranberry Eggnog Braid

 Cranberry Eggnog Braid
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
10-12 ServingsPrep: 25 min. + rising Bake: 25 min. + cooling


  • 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


  • 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.
  • 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.

2 of 2

Cranberry Eggnog Braid (continued)

Directions (continued)

  • 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.
  • 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.
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.