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Sweet Nut Holiday Bread Wreath

This Sweet Nut Holiday Bread Wreath makes a beautiful addition to your holiday table or a heartfelt gift for special family or friends.


Sweet Nut Holiday Bread baked in the shape of a wreath and garnished with a red bow. A green napkin and a weaved placemat sit under the wreath. Two Christmas bulbs sit in the background.

I can’t believe that we are looking at another new year. I can remember making my New Year’s goals and one of the biggest on my list was to push myself to learn some new cooking techniques, particularly baking bread.

When this month’s Bread Bakers theme was sweet bread requiring yeast, I knew I wanted to make a Sweet Nut Holiday Bread Wreath!

Sweet Nut Holiday Bread Wreath slice

This month’s BreadBakers host blog is Food Lust People Love, The challenge was to make a YEAST bread that is SWEETENED and appropriate for Christmas or whichever holiday you celebrate this time of year!

Close up of the side of Sweet Nut Holiday Bread Wreath with glaze drizzle

Ever since I made my Apple Spiced Star Bread for our October challenge I’ve wanted to do another shaped bread.

I loved the idea of doing a Christmas wreath shape but couldn’t decide what to fill it with.

When I was doing my holiday baking, including my Holiday Nut Rolls I knew that nut filling would be delicious.

This bread is so good and would be perfect for Christmas morning. Especially since it can be baked up to two days ahead of time!

Don’t have time to make it now? Pin it for later!

Sweet Nut Holiday Bread Wreath

Author: Hostess At Heart
Sweet Nut Holiday Bread Wreath makes a beautiful addition to your holiday table or a heartfelt gift for special family or friends.
4.67 from 3 votes
Prep Time 3 hours 30 minutes
Cook Time 25 minutes
Total Time 3 hours 55 minutes
Course Bread
Cuisine American
Keyword: Bread Wreath
Servings: 16



  • 2.5 tsp instant yeast 1 packet
  • 1/4 cup warm water 110° F
  • 1/2 cup warm milk 110° F
  • 3 tbsp sugar
  • 4 tbsp unsalted butter softened to room temperature
  • 1 1/2 tsp kosher salt
  • 1 tsp ground cinnamon
  • 2 eggs room temperature, beaten together.
  • 3 1/2 cups all-purpose flour I used unbleached


  • 1/2 lb walnuts (about 2-1/2 cups), ground fine
  • 1 1/2 cups white sugar
  • 1/2 cup water
  • 1 tbsp vanilla
  • 1 tsp cinnamon




  • In the bowl of an electric stand mixer, combine yeast and warm water. Let it sit for a couple of minutes or until it starts to bubble.
    Mix on low and add the milk, sugar, butter, salt, cinnamon, and eggs. Add two cups of the flour, one cup at a time. Beat for 2 minutes.
    Add remaining flour 1/2 cup at a time until dough is soft and workable and comes away from the side. You may not need it all depending on the time of year and level of humidity.
  • Oil a large bowl and set aside. Turn the dough out on a lightly floured work surface and knead for 5 to 10 minutes or until smooth. Place in the oiled bowl, turning once to oil both sides. Cover with plastic wrap and allow to rise in a warm place until doubled about 90 minutes. Prepare filling while dough rises.
  • In a medium-sized saucepan combine filling ingredients. Cook until thick. Remove from the stove. If filling gets too thick stir in additional water.
  • When the dough has doubled in size, lightly flour a working surface and roll out into a 9×30 rectangle.
    Spread filling onto the dough within one inch of the edges. Roll the dough tightly starting from the long edge, pinching the ends to seal.
    With a sharp knife, cut the roll in half lengthwise. Carefully turn the halves so the cut sides face up and then loosely twist the halves around each other, keeping the cut sides up. I started from the middle and worked up and then down.
  • Line a baking sheet with parchment or a non-stick baking mat. Carefully transfer the rope to the baking sheet and shape it into a circle.
    Tuck the ends together. Cover loosely with plastic wrap and then a kitchen towel. Let rise in a warm place until puffy, about 45 minutes.
  • Preheat oven to 350° F. Bake the wreath until lightly browned, 20-25 minutes. Cool completely on a cooling rack.
  • Drizzle glaze over the wreath once cooled or before serving if bread was made ahead of time.
  • Store in an airtight container at room temperature.


Dough recipe adapted from “Holiday Breakfast Wreath” by
Prep time includes non-active rising time.


Calories: 345kcalCarbohydrates: 52gProtein: 5gFat: 13gSaturated Fat: 3gCholesterol: 28mgSodium: 231mgPotassium: 109mgFiber: 1gSugar: 29gVitamin A: 130IUVitamin C: 0.2mgCalcium: 34mgIron: 1.8mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe?Let me know how it was!

Now take a look at some other bread recipes perfect for the Holidays!

A two photo collage for Pinterest. The bottom photo is a Sweet Nut Holiday Bread baked in the shape of a wreath and garnished with a red bow. A green napkin and a weaved placemat sit under the wreath. Two Christmas bulbs sit in the background. The top photo shows a slice of all of the layers of the bread. The title \"Sweet Nut Holiday Bread Wreath\" runs through the center.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].

Recipe Rating


Saturday 17th of July 2021

We prefer the taste of pecans to walnuts ... wondering if you have ever tried this recipe with this substitution. Thoughts please.

Julie Menghini

Saturday 17th of July 2021

I substitute walnuts and pecans all the time, and this recipe would be delicious with either! Thank you for stopping by!


Sunday 13th of December 2020

I made this today and it was delish and beautiful. One word of advice - make sure your filling is cooked until THICK. If it’s too runny, it makes cutting, twisting and forming the dough into a ring shape really difficult. Very much worth the effort.

Julie Menghini

Monday 14th of December 2020

You're correct ML! I'm so happy that you enjoyed it.


Tuesday 26th of May 2020

A great presentation for the holidays. The family is always impressed

Fiesta Friday #151 - Fiesta Friday

Friday 23rd of December 2016

[…] Sweet Nut Holiday Bread Wreath from Hostess at Heart […]

Judith Graber

Thursday 22nd of December 2016

Just beautiful Julie - I think I would let it harden and hang it up to enjoy all season long LOL! Happy Holidays to you and your family.

Julie Menghini

Thursday 22nd of December 2016

Thank you Judi! It was a lot of fun. I hope you have a wonderful holiday too!

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