Eggnog Cranberry Braided Bread Recipe – Festive Holiday Sweet Bread

Eggnog Cranberry Braided Bread is a soft, lightly sweet yeast bread filled with dried cranberries and finished with a simple eggnog glaze. A little nutmeg brings the holiday flavor, and the three-strand braid makes one beautiful loaf for Christmas breakfast, brunch, or gifting.

If braiding bread sounds complicated, take a breath. You’ll make three ropes of dough and cross them over one another, just like a simple braid. I’ll walk you through it below.

This recipe is adapted from Taste of Home’s Cranberry Eggnog Braid.

Why You’ll Love This Cranberry Eggnog Bread

• Soft and lightly sweet: Eggnog and butter enrich the dough without making it as sweet as cake.
• Full of holiday flavor: Dried cranberries, nutmeg, and an eggnog glaze make every slice feel festive.
• One impressive loaf: The simple three-strand braid makes a pretty centerpiece for a holiday breakfast.
• Great for sharing: Serve slices at brunch or wrap the cooled, unglazed loaf for a homemade gift.

Recipe at a Glance

• Yield: 1 braided loaf, about 8 to 10 slices
• Type of bread: Yeast bread
• Rise time: About 1 hour for the first rise and 30 minutes for the second, depending on your kitchen
• Bake time: 25 to 30 minutes
• Plan ahead: The loaf needs to cool completely before glazing.

Have extra eggnog? Use it to make my Holiday Orange Eggnog Cake, too.

Ingredients for Eggnog Cranberry Braided Bread

You’ll find the full measurements here and in the printable recipe card below. The dough uses dried cranberries, so there’s no chopping fresh berries or preparing a filling.

For the Bread

• 3 to 3 ½ cups all-purpose flour, divided
• ¼ cup granulated sugar
• ½ teaspoon salt
• 1 package (¼ ounce, about 2 ¼ teaspoons) active dry yeast
• ½ teaspoon ground nutmeg
• 1 ¼ cups eggnog
• ¼ cup butter or margarine
• ½ cup dried cranberries
• Oil or cooking spray, for the bowl and baking sheet

For the Eggnog Glaze

• 1 cup confectioners’ sugar
• 1 to 2 tablespoons pasteurized eggnog
• ¼ teaspoon vanilla extract
• Up to ¼ teaspoon ground nutmeg, for dusting

Ingredient Notes

Eggnog: Use a prepared eggnog you enjoy drinking, or try my homemade eggnog recipe. For the uncooked glaze, use pasteurized eggnog. If using homemade eggnog, make sure its egg ingredients are pasteurized and keep it refrigerated.

Active dry yeast: This recipe mixes the yeast into the flour before adding the warmed eggnog mixture. Check the directions on your yeast package for the recommended temperature and mixing method; brands can differ.

Dried cranberries: These are mixed into the dough, giving the bread little pockets of sweet-tart flavor. This recipe has not been tested here with fresh or frozen cranberries, which add more moisture.

Flour: Begin with the amount listed in the first step, then add the remaining flour gradually. The dough should feel soft and a little tacky, not dry or stiff.

Nutmeg: Nutmeg goes into the dough and is sprinkled over the finished glaze. Use a light dusting or up to the listed ¼ teaspoon, according to your taste.

Equipment You’ll Need

• Large mixing bowl
• Small saucepan
• Electric hand mixer
• Kitchen thermometer, to check the eggnog mixture
• Large baking sheet
• Wire cooling rack

How to Make Eggnog Cranberry Braided Bread

Give yourself time for both rises and for the bread to cool before adding the glaze. The dough’s appearance is a better guide than the clock: a cool kitchen may mean a little extra rising time.

1. Mix the dry ingredients. In a large bowl, combine 1 ½ cups of the flour, the granulated sugar, salt, active dry yeast, and ½ teaspoon nutmeg.
2. Warm the eggnog and butter. In a small saucepan over low heat, warm the eggnog and butter to 120–130°F. The butter does not need to melt completely. Check the temperature with a kitchen thermometer, and check the directions for your particular yeast before using this dry-mix method.
3. Mix the dough. Add the warm eggnog mixture to the flour mixture. Beat on low speed until moistened, then beat on medium speed for 3 minutes. Stir in the dried cranberries. Gradually add enough of the remaining flour to make a soft dough.

What the dough should look like: It should hold together and feel slightly tacky. Add the flour gradually; you may not need every bit.

4. Knead. Turn the dough onto a lightly floured surface. Knead for 6 to 8 minutes, until smooth and elastic. Add a little flour to the surface as needed to keep the dough manageable.
5. Let the dough rise. Place the dough in a greased bowl, turning it once to coat the top. Cover and let rise in a warm, draft-free place until doubled, about 1 hour.

6. Make the ropes. Gently punch down the dough and divide it into three equal pieces. Roll each piece back and forth under your hands to make a rope about 16 inches long. If a rope keeps shrinking, let it rest briefly, then continue rolling.
7. Braid the loaf. Arrange the three ropes side by side on a greased baking sheet and pinch them together at one end. Cross the left rope over the center rope, then cross the right rope over the new center rope. Repeat, alternating sides, until you reach the end. Pinch the ends together and tuck them underneath.

8. Let the braid rise. Cover the loaf loosely and let it rise until nearly doubled, about 30 minutes. Toward the end of the rise, preheat the oven to 350°F.
9. Bake. Bake for 25 to 30 minutes, until the loaf is golden brown and baked through. Remove it from the baking sheet and transfer it to a wire rack. Let it cool completely.

10. Make the glaze. Stir together the confectioners’ sugar, 1 tablespoon eggnog, and vanilla until smooth. Add more eggnog a little at a time as needed for a drizzling consistency.
11. Finish and serve. Drizzle the glaze over the cooled braid and dust with nutmeg. Slice and serve. Refrigerate the glazed bread promptly; see the storage tips below.

How to Braid Bread Dough

The trick is to think of the middle rope as changing each time you cross a strand over it:

1. Pinch the three ropes together at the top.
2. Cross the left rope over the middle rope.
3. Cross the right rope over the new middle rope.
4. Continue alternating left and right until the braid is complete.
5. Pinch the bottom ends together and tuck both ends underneath.

There’s no need to pull the ropes tightly. Leave a little room for the bread to expand during its second rise and in the oven.

Tips for a Soft, Beautiful Loaf

• Measure the liquid temperature. A thermometer takes the guesswork out of warming the eggnog mixture. Follow the temperature guidance for your yeast and mixing method.
• Don’t rush the rise. Dough rises at different speeds depending on the warmth of your kitchen. Look for the change in size described in each step.
• Keep the dough soft. Too much flour can make the finished loaf heavy. Add just enough to form a workable dough.
• Cool before glazing. A completely cooled loaf helps the glaze stay on top instead of running straight off.
• Use a serrated knife. Once the glaze has set, a gentle sawing motion helps keep the braid from squashing as you slice.

How to Serve Cranberry Eggnog Bread

Set the braid out for a holiday breakfast and let everyone cut a slice. It’s lovely on its own or with a little butter. If you’d like a warm drink alongside it, try my homemade hot cocoa mix.

For a brunch spread with another cranberry option, add this Cranberry Orange Bread. It’s a different kind of loaf, so guests get two ways to enjoy those holiday flavors.

Make-Ahead, Storage, and Freezing

Make Ahead

For the simplest make-ahead option, bake the bread and cool it completely, then freeze it without the glaze. Thaw the wrapped loaf at room temperature and make the glaze just before serving. Results may vary.

Store

Wrap the completely cooled, unglazed bread tightly and store at room temperature for 2 to 3 days.

Because the glaze contains eggnog, refrigerate the glazed bread in a covered container or tightly wrapped for up to 3 days. Refrigerate promptly and don’t leave it out for more than 2 hours total, or 1 hour if the temperature is above 90°F. Let a slice stand briefly before serving if you prefer it less chilled.

Freeze

For the best texture and appearance, freeze the cooled loaf or individual slices without glaze. Wrap tightly, place in a freezer-safe bag or container, and freeze for up to 1 month. Thaw the wrapped bread at room temperature, then glaze before serving.

Gifting tip: Give the loaf unglazed with the glaze ingredients and directions, or keep the glazed loaf chilled during gifting and let the recipient know it needs refrigeration.

Frequently Asked Questions

Can I make this bread without eggnog?

Whole milk can be used in place of the eggnog, though the bread and glaze will have a different flavor and be less sweet. Add a little extra nutmeg if you like. This substitution has not been tested here, so the dough and finished loaf may differ.

Can I use fresh cranberries instead of dried?

I recommend sticking with dried cranberries for this version. Fresh cranberries release more moisture and have a sharper flavor, so they aren’t a direct one-for-one swap without testing.

Can I make the bread ahead for Christmas morning?

Yes. Bake and freeze the cooled loaf without its glaze, then thaw and glaze it before serving. This is the make-ahead option described above; the overnight dough method results may vary.

Why didn’t my dough rise?

First check that your yeast is within its date and that the eggnog mixture was warmed according to your yeast package’s directions. A cool kitchen can also slow the rise. Give the dough more time in a comfortably warm, draft-free spot and look for it to double rather than relying only on the timer.

Can I make smaller braids?

You can divide and shape the dough into smaller braids, but the yield and baking time haven’t been tested for this version. Smaller loaves may bake faster, so begin checking them earlier.

More Holiday Baking to Try

• Orange Marmalade Muffins with Cream Cheese Glaze for another brunch treat.
• Cranberry Orange Bread for a second cranberry loaf.
• Make-Ahead Refrigerator Rolls for your holiday dinner table.
• Holiday Orange Eggnog Cake for an eggnog dessert.

Have you made this Eggnog Cranberry Braided Bread? I’d love to hear how it turned out. Leave a comment and rating below!