Homemade Christmas Wreath Bread – Easy and Impressive

This festive Christmas Wreath Bread is soft, sweet, and beautiful — a show-stopping holiday loaf filled with berries and topped with glaze. It’s the kind of bread that looks straight out of a bakery window — but you can make it right at home. It’s similar to the tea rings my mother used to make back on the farm, but dressed up a bit for the holidays.

The shape symbolizes togetherness and celebration — perfect for sharing during the holidays. I used raspberry filling because my husband loves raspberries (and I had some in the freezer), but other berries work, too. We have some potted strawberry plants in the basement that had a few berries on them, so I used them for decoration.

How to Make Christmas Wreath Bread

This festive bread may look fancy, but it’s easier than you think. With a little prep and about 30 minutes of hands-on time, you’ll have a fragrant loaf ready to bake and decorate.

Ingredients

Dough:

• 2 1/2 – 3 cups all-purpose flour (plus extra for kneading)
• ¼ cup granulated sugar
• 1 packet (2 ¼ tsp) active dry yeast
• ½ teaspoon salt
• ¾ cup warm milk (about 110°F)
• ¼ cup butter, softened
• 2 large eggs, room temperature

Filling:

• 2 cups fresh or frozen raspberries
• 2 tablespoons cornstarch
• 3 tablespoon granulated sugar
• ¼ teaspoon almond extract, optional

Glaze:

• 1/2 cup powdered sugar
• 1-2 tablespoons milk or cream
• ½ teaspoon almond or vanilla extract

Optional decorations:

• Fresh or freeze-dried berries
• Sprinkles
• A holiday bow
• Evergreen sprigs for the serving board (not edible)

Instructions

Activate the yeast: In a large bowl, combine warm milk, sugar, and yeast. Let sit for about 5–10 minutes, until foamy.

Make the dough: Add butter, eggs, salt, and 2 cups of flour to the yeast mixture. Stir until combined, then gradually add the remaining flour until a soft dough forms.

Knead on a floured surface: Turn the dough out onto a lightly floured surface and knead 6–8 minutes, until smooth and elastic. Place in a greased bowl, and cover with plastic wrap or a towel. Let rise in a warm place for about 1 hour, or until doubled in size.

Prepare the filling: Whisk together the sugar and cornstarch. Add the sugar-cornstarch mix and berries to a small saucepan. Bring the mixture to a simmer, stirring regularly, for about 10 minutes or until it has thickened. Set aside to cool.

Note: If using firm berries, mash or puree so the mixture is smooth and easy to spread.

Roll out the dough: Punch down the risen dough and roll it into a 10×20-inch rectangle on a floured surface. Spread the raspberry filling evenly over the dough, leaving a ½-inch border along one long edge.

Shape the wreath: Starting from a long edge, roll the dough into a tight log, jelly-roll style.
Place the log seam-side down. Bring the two ends together to form a circle, then pinch and smooth the seam to seal.

Make the Decorative Cuts: Using a sharp knife or kitchen scissors, cut from the outside edge toward the center, slicing about ¾ of the way through the rolled ring. Space cuts about 1 inch apart all the way around the ring. Gently tilt each cut section slightly outward to show the filling and create decorative curved petals.

Second rise: Transfer the shaped wreath to a greased or parchment-lined baking sheet. Cover loosely with a flour sack towel or plastic wrap and let rise for about 30 minutes, or until puffy.

Bake: Bake at 350°F (175°C) for 20-25 minutes, until golden brown. If it browns too quickly, tent lightly with foil near the end of baking.

Cool and glaze: Let the bread cool on the baking sheet for 10 minutes before transferring to a rack. Whisk together the glaze ingredients and drizzle over the cooled loaf. Add berries or decorations if desired.

I should have pinched my seam a bit tighter, but the loaf still turned out pretty. You can use the bow or other decorations to cover the seam if you like.

Tips for Success

To substitute instant yeast (also called rapid-rise or bread machine yeast), use 2 teaspoons and add directly to the dry ingredients. No proofing is needed. Instant yeast tolerates warmer temperatures and rises a bit faster than active dry yeast.

Make ahead: Refrigerate the dough before rising and shaping. OR – After shaping, cover tightly with plastic wrap and refrigerate overnight. Bring to room temperature and bake as directed the next day.

If your kitchen is cool, let the dough rise in a slightly warm oven (turned off, with the light on). Don’t skip the second rise – that short 30-minute rest gives the bread its light texture. For extra shine, brush the loaf with a beaten egg before baking.

Variations

You can substitute canning pie filling for the homemade berry filling if you like. You might want to blend it before using it in the bread so it is smooth and easy to spread.

Cinnamon-Sugar Christmas Wreath Bread

• 2 tablespoons soft butter
• ½ cup brown sugar
• 2 teaspoons ground cinnamon
• Optional: ½ cup chopped nuts, dried cranberries, or mini chocolate chips

Cranberry Orange Wreath Bread: Add orange zest to the dough and dried cranberries to the cinnamon-sugar filling.

Nutella Wreath Bread: Replace the fruit with chocolate hazelnut spread.

Savory Version: Omit sugar, fill with pesto and cheese, and serve as a holiday appetizer.

Mini Wreaths: Divide the dough in half before rolling to make smaller loaves — perfect for gifting.

Storage

Store the cooled Christmas bread tightly wrapped in plastic wrap or foil for up to 3 days. To freeze, wrap in parchment paper and foil; thaw overnight at room temperature. It’s best to add the icing and garnishes after thawing, if possible.

FAQs

The Magic of Holiday Baking

This Christmas Wreath Bread is soft, fragrant, and stunning on the table. It’s the kind of homemade treat that says you cared enough to bake something special. Serve it warm with coffee on Christmas morning, or wrap it in plastic wrap and a ribbon for a beautiful, edible gift.

The guys were so patient when I made this recipe, waiting for me to take photos. A good portion of the wreath disappeared quite quickly when they had permission to sample. (You may want to make a double batch if there’s a crowd.)

You may also enjoy:

Christmas Tree Pull Apart Bread (savory)

Easy Christmas Eggnog Bread

Christmas Banana Bread

Old Fashioned Christmas Bread Pudding

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This article is written by Laurie Neverman. Laurie grew up in the kitchen, learning baking and home cooking from her momma. At age 15, she and her mom and two sisters created Irene’s Custom Cakes & Catering. This was her summer job through most of high school and college.