I love bread wreaths and they are the perfect addition for the holidays! This Orange Cranberry Pecan Wreath Bread is made from soft yeast orange zested dough. And it’s filled with cinnamon, sugar, cranberries and pecans. The best holiday bread!
How is the filling made?
To make the filling I used a combination of fresh cranberries, sugar, orange juice, orange zest and cinnamon. Cook this mixture down with a little cornstarch to thicken it. This will help with the filling not spilling out as the bread bakes. You can also use frozen cranberries. It will work the same way as well.
How is the Orange Cranberry Pecan Wreath Bread put together?
Start with making the dough. In the recipe, I refrigerate the dough overnight so that it’s easier to roll out and shape. This is optional. You can just let it rise for an hour, then roll and shape it to save time. The dough will be softer when doing so, but it’s doable.
Spread on the cranberry filling and add the chopped pecans. Starting at a long end, roll dough into a tight cylinder, pinching the seam to seal. Transfer to a parchment lined baking sheet, then refrigerate until firm, about 30 minutes to an hour. This is done so that the layers will stay in tack when you slice it.
To shape it into the wreath, cut the log lengthwise down center, leaving about 1/2 inch intact at one end. Turn cut-sides face up so you can see the inside of the loaf. That way 𝐲𝐨𝐮 can see all of the beautiful swirled layers.
Lift one length up and over the other, so that you are making the dough into a twist, while still keeping the cut sides face up. Continue to overlap pieces to form a log. It should be about 20-22 inches long. If it’s not that long, stretch it a bit to lengthen. Shape into a 9 1/2-inch-diameter circle, and pinch ends to seal.
I added a round metal pastry ring or cookie cutter in the center to keep the round middle shape. This isn’t necessary, but I wanted to make sure it kept the wreath shape and I had room to tie a ribbon on in.
Bake the wreath, cool, then tie it with a red ribbon if desired. This will give this Orange Cranberry Pecan Wreath Bread it’s beautiful wreath look!
Here are other holiday bread recipes:
Orange Cranberry Pecan Wreath Bread
This Orange Cranberry Pecan Wreath Bread is made from soft yeast orange zested dough. And it’s filled with cinnamon, sugar, cranberries and pecans. The best holiday bread!
Ingredients
Dough
- 2 tsp active dry yeast
- 1/4 cup warm water
- 1 egg, large
- 1/3 cup warm whole milk
- 1 tbsp sugar
- 1 1/2 tsp salt
- 1 1/2 cups all-purpose flour
- 1 cup bread flour
- 5 tbsp unsalted butter, melted
- 2 tsp orange zest
Filling
- 2 cups cranberries
- 1 cup granulated sugar
- 2/3 cup orange juice
- 1 tsp orange zest
- 1 tsp cinnamon
- 1 tsp cornstarch
- 1/2 cup pecans, chopped
Instructions
Dough
- Sprinkle yeast over water in the bowl of a stand mixer for about 5 minutes. Add egg, milk, sugar, salt, both flours, orange zest and butter. Attach bowl to the stand mixer with the dough hook attachment and mix until a slightly tacky dough forms. Keep kneading until smooth for about 5 minutes.Transfer to a buttered or oiled bowl, cover with plastic wrap, and let stand in a warm area until doubled in volume, about 1 hour. Cover with plastic wrap and refrigerate overnight.
Filling
- In a small saucepan add cranberries, sugar, orange juice, orange zest, cinnamon, and cornstarch. Bring to a boil and cook for about 5-10 minutes or until the cranberries start to burst and the sauce thickens. Remove from heat and cool.
Assembly
- Line a baking sheet with parchment. Turn dough out onto a lightly floured surface. Roll out to a 17-by-10-inch rectangle. Spread cranberry filling evenly over surface. Sprinkle with chopped pecans.Starting at a long end, roll dough into a tight cylinder, pinching the seam to seal. Transfer to baking sheet and refrigerate until firm, about 30 minutes to an hour. Cut lengthwise through dough down center of log, leaving about 1/2 inch intact at one end. Turn cut-sides face up so you can see the inside of the loaf. Lift one length up and over the other, so that you are making the dough into a twist, while still keeping the cut sides face up. Continue to overlap pieces to form a log. It should be about 20-22 inches long. If it’s not that long, stretch it a bit to lengthen. Shape into a 9 1/2-inch-diameter circle, and pinch ends to seal. Add a round metal pastry ring or cookie cutter in the center to keep the round middle shape. Cover loosely with plastic. Let it rise until nearly doubled in volume, about 30 minutes.Preheat oven to 375°F. Bake wreath until golden brown, 25 to 30 minutes. Cool on a wire rack.
