Cranberry Pistachio Babka Bread Wreath

This Cranberry Pistachio Babka Bread Wreath is a stunning holiday centerpiece that tastes as incredible as it looks! Soft, buttery, orange-scented dough is swirled with crunchy pistachios and cranberries for a festive twist on a classic babka recipe. Perfect for Christmas morning or gifting to friends and family, this show-stopping bread is sure to impress!

Love all things cranberry? Make sure to try these seasonal favorites: Cranberry Orange Shortbread Cookies, Cranberry Fluff and this amazing Cranberry Sauce!

Babka Bread Wreath

This Cranberry Pistachio Babka Bread Wreath is the ultimate holiday treat. Traditional babka but with a holiday twist! Soft, buttery, orange and vanilla flavored dough twisted with a rich pistachio filling and tart cranberries. The final touch? Shaping the babka bread into a gorgeous wreath! As festive as it is flavorful, this holiday babka is perfect for Christmas brunch or gifting to friends and family.

The sweet orange and vanilla-scented dough pairs beautifully with the nutty pistachio filling and juicy, tart cranberries. Together they create a flavor combination that’s both bright and comforting. Finished with a simple honey glaze, chopped pistachios, and a drizzle of white chocolate. This bread will make a show-stopping dessert for your Christmas festivities. It also serves as a gorgeous table centerpiece.

Why You’ll Love This Babka

If you’re looking for something special to bake this season, this babka wreath checks all the boxes:

• On Point Presentation: The wreath shape makes this babka wreath look bakery-worthy with minimal effort.
• Festive Flavor: Sweet pistachios, orange, vanilla and tangy cranberries add a seasonal touch that feels bright, elegant and indulgent.
• Terrific Texture: The enriched dough bakes up light, rich and perfectly tender. Combined with the crunchy pistachios and cranberries, this babka is a textural masterpiece.
• Make Ahead: You can prep the dough a day in advance and bake when ready. Make the entire loaf and package up to a day in advance if planning on giving as a gift.

Whether you serve it warm from the oven or wrap it up as a homemade gift, this bread brings instant holiday cheer.

Holiday Babka Bread Ingredients

Each element of this recipe contributes to the flavor and texture that make this wreath so special. Here’s what you’ll need, and, as always, you can find the full printable recipe card at the end of the post:

• Bread Flour: Provides the structure for the soft, pillowy dough.
• Instant Yeast: Gives the bread its beautiful rise without a long proofing time.
• Eggs & Butter: Add richness and moisture.
• Vanilla & Orange Extracts: Infuse warmth and a subtle citrus aroma – a lovely holiday touch.
• Pistachios: The star of the nut paste! Their mild, sweet flavor pairs perfectly with cranberries. Use any nuts you like in this recipe.
• Cranberries: Bring tart bursts of flavor that balance the sweetness. Frozen cranberries work best because they hold their shape and color during baking.
• Glaze & White Chocolate Drizzle: Add shine, sweetness, and that irresistible bakery finish. Completely optional if you’re looking to cut back on the work load.

How To Make Babka Wreath

This bread looks intricate, but it’s easier than you might think! This Cranberry Pistachio Babka Bread Wreath combines the best of everything – soft, buttery dough, a nutty pistachio swirl and bursts of tangy cranberry in every slice. A touch of orange and vanilla makes it perfectly seasonal, while the white chocolate drizzle adds a touch of elegance. A must-bake for your holiday spread!

Let’s take a quick look at how to make this babka recipe and as always, you can find the full printable recipe card at the end of this post.

Babka Dough & Pistachio Paste

1. Mix flour, sugar, water, yeast, vanilla, orange zest and orange extract (if using), salt and eggs in the on low speed for about 4 minutes.
2. Add butter one tablespoon at a time along with the cinnamon and continue mixing for about 10 minutes. Shape into a ball, cover with plastic wrap and let rest for about 1 to 1 ½ hours until puffy.
3. Add the pistachios to a food processor.
4. Pulse a few times until roughly crumbled.
5. Add pistachios to the bowl with sugar, flour, salt, butter, egg and vanilla extract.
6. Mash together with a fork and then set aside.

Note: For a greener paste, shell the pistachios, removing almost all/most of the brown skins from under the shells. If you don’t do this, your paste will have a browner color.

Assembly

1. Roll the dough out into an approximately 9×18-inch rectangle.
2. Spread the pistachio paste mixture across the dough.
3. Sprinkle flour-coated cranberries and most of the pistachios (if using) on top of the paste.
4. Roll tightly into a long, pinch the edge together. Cut down the middle of the long “tube”, creating 2 strands.
5. Turn the insides of the dough strands upwards.
6. Start overlapping the two dough strands on top of each other and bring the ends together to form a circle. Let rest covered for about 1 hour.
7. Brush the egg wash on the bread.
8. Bake at 350°F for about 20 minutes, remove ramekin carefully, and continue baking.
9. Remove and immediately brush on the glaze and top with pistachios, if using.

Optional Finishing Touches

• Melt white chocolate with the oil and gently spoon it over the bread/slices.
• Add ribbon/bow to the area of the dough that had the 2 dough strands twisted together. The bow that was used was about 1 inch wide, for reference.

Can I use active dry yeast instead of instant yeast?

Yes! Just activate it first by dissolving it in warm water (instead of room temperature water), with one tablespoons of the total five tablespoons of sugar in the dough, and letting it sit until foamy, about 5 to 10 minutes.

Do I have to use a stand mixer?

A stand mixer makes the kneading easier, but you can knead by hand. It will just take a bit longer (10–12 minutes).

Can I make this without the glaze or white chocolate drizzle?

Absolutely! The bread is still delicious without them, though the glaze adds a lovely shine and sweetness. The glaze also allows the pistachios to stick to the top of the bread.

What if my dough browns too quickly?

Simply tent the wreath with foil halfway through baking to prevent over-browning while the inside finishes baking.

Trish’s Tips

• I highly recommend using frozen cranberries so the cranberries don’t ooze out too fast when baking. The frozen ones keep their shape and juiciness better than room-temperature cranberries. A bonus is that frozen cranberries can be found at the store year-round!
• Don’t over-knead the dough once it becomes smooth and elastic.
• Do not let the dough rest much more than 1 hour, as the wreath can become too puffy. Don’t let it double in size.
• Chill the pistachio paste if it becomes too soft; cold butter helps create the right consistency.
• To create a “tighter” circle in the middle of your wreath, use a small, round ramekin (about 3-4 inches in diameter) to help it keep its shape. Before setting the ramekin in the middle, lightly grease it to prevent it from sticking when it’s time to remove it.
• I’d recommend keeping your oven racks medium to low level just to keep the top of the bread from browning too fast. Since the bread is twisted, some parts will brown quicker than others, so just keep and eye on it.
• The babka should have an internal temperature of about 200°F, depending on the thickness of where you are inserting your thermometer. If at any point your bread starts becoming too brown, tent it with foil while it finishes baking. I’d recommend adding the foil after the 20-minute mark. Just keep an eye on it since not all ovens heat the same and the height of your oven rack may vary.
• Brush the glaze on while hot – it soaks in beautifully and gives that glossy, golden finish.

Crazy For Cranberry Recipes

1. Cranberry Orange Scones
2. Cranberry Custard Pie
3. White Chocolate Cranberry Fudge
4. Cranberry Pecan Pumpkin Bread
5. White Chocolate Cranberry Cheesecake

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Cranberry Pistachio Babka Bread Wreath

This delicious sweet bread has a pistachio paste rolled inside the layers of this cranberry babka bread. The dough features a citrus orange flavor. You will enjoy bursts of tart cranberries and the warm nuttiness of pistachios, all wrapped into this beautiful babka wreath bread. A honey glaze brushed on top gives the perfect shine and sweetness. This bread will make a show-stopping dessert for your Christmas festivities. It also serves as a gorgeous table centerpiece.

Course bread, Breakfast, Dessert

Cuisine American

Keyword babka, babka bread, babka recipe, babka wreath, cranberry pistachio babka recipe

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Rise Time 2 hours hours 30 minutes minutes

Total Time 3 hours hours 20 minutes minutes

Servings 9

Calories 664kcal

Author Trish – Mom On Timeout

Ingredients

Babka Dough

• 3 cups bread flour 420g, plus more, if needed
• 5 tablespoons granulated sugar
• 5 tablespoons water room temperature
• 1 tablespoon instant yeast
• 2 teaspoons vanilla extract
• ½ to 1 teaspoon orange zest optional
• ½ teaspoon orange extract optional
• 1 teaspoon salt
• 3 large eggs
• 9 tablespoons unsalted butter cold
• 1 teaspoon ground cinnamon optional

Pistachio Paste

• 1 cup unsalted shelled pistachios 120 grams, or nut of choice
• 9 tablespoons granulated sugar
• 3 tablespoons bread flour
• 1 teaspoon fine sea salt
• 6 tablespoons unsalted butter very cold
• 1 large egg
• ¾ teaspoon vanilla extract clear is preferable

Assembly

• 1 cup cranberries fresh or frozen (frozen being the better choice)
• 1 tablespoon bread flour
• ¼ to ½ cup unsalted shelled pistachios or nut of choice coarsely chopped (optional)

Egg Wash: (Optional)

• 1 large egg
• 1 tablespoon water

Glaze: (Optional)

• 3 tablespoons granulated sugar
• 3 tablespoons water hot
• 1 teaspoon honey
• 1 teaspoon vanilla extract

White Chocolate Drizzle: (Optional)

• 1 cup white chocolate chips quality, ex., Ghirardelli
• 2 to 3 teaspoons coconut oil more/less for desired consistency (any oil can be used – canola, etc.)

Instructions

Babka Dough

• Combine flour, sugar, water, yeast, vanilla, orange zest and orange extract (if using), salt and eggs in the bowl of a stand mixer fitted with a dough hook. Mix on low speed for about 4 minutes, just until the dough comes together. Avoid turning the speed up too high, or the dough will become too wet.
  3 cups bread flour, 5 tablespoons granulated sugar, 5 tablespoons water, 1 tablespoon instant yeast, 2 teaspoons vanilla extract, ½ to 1 teaspoon orange zest, ½ teaspoon orange extract, 1 teaspoon salt, 3 large eggs
• Add the butter one tablespoon at a time along with the cinnamon, if using. Continue mixing on low speed for about 10 minutes. Tip: If the dough still sticks to the bottom of your mixer after butter and cinnamon are added, remove it from the bowl. Finish kneading by hand on a cutting board, adding only about a tablespoon of flour at a time. Do not add too much flour. The dough should feel smooth and buttery – not wet or dry.
  9 tablespoons unsalted butter, 1 teaspoon ground cinnamon
• Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap and let it rest at room temperature for about 1 to 1 ½ hours until puffy, but not doubled in size.
• As you’re coming to the end of your bread’s rest time, prepare the pistachio paste.

Pistachio Paste

• Add the pistachios to a food processor and pulse a few times until roughly crumbled. Pulsing too many times will cause the pistachios to release their oils, which is not what you want for the consistency.
  1 cup unsalted shelled pistachios
• After pulsing a couple of seconds about 5 times, add pistachios to the bowl with sugar, flour, salt, butter, egg and vanilla extract. Mash together with a fork and then set aside.

  Tips: Be sure to use very cold butter, as you don’t want your paste to become too soft and watery because of the butter being too soft. When you mash the butter into the pistachio paste mixture, the butter should be in chunky, pebbly pieces even after it has been mixed with a fork.

  If you make the paste well before the time to use it, set it in the fridge until ready to use.
  9 tablespoons granulated sugar, 3 tablespoons bread flour, 1 teaspoon fine sea salt, 6 tablespoons unsalted butter, 1 large egg, ¾ teaspoon vanilla extract
• Note: For a greener paste, shell the pistachios, removing almost all/most of the brown skins from under the shells. If you don’t do this, your paste will have a browner color.

Assembly

• In a medium-sized bowl, coat the cranberries with the flour. Set aside.

  Tip: I highly recommend using frozen cranberries so the cranberries don’t ooze out too fast when baking. The frozen ones keep their shape and juiciness better than room-temperature cranberries. A bonus is that frozen cranberries can be found at the store year-round!
  1 cup cranberries, 1 tablespoon bread flour
• In a separate small bowl, beat the egg and water together for the egg wash. Set aside.
  1 large egg, 1 tablespoon water
• After the dough has finished rising, place it gently onto a lightly floured cutting board. Roll the dough out into an approximately 9×18-inch rectangle.
• Spread the pistachio paste mixture across the dough, leaving a border empty so the dough can close when rolling.
• Sprinkle the coated cranberries and most of the pistachios (if using) on top of the paste. (Reserve some crushed pistachios for when it comes out of the oven.)
  ¼ to ½ cup unsalted shelled pistachios or nut of choice
• From the long end of the dough, start tightly rolling. Then tightly seal/pinch the long edge together so that nothing leaks out. Once it’s all rolled up, roll the whole “tube” out until it’s about 24 inches long.
• Using a sharp knife, cut down the middle of the long “tube,” creating 2 strands.
• Turn the insides of the dough strands upwards and start overlapping the two dough strands on top of each other. Then bring the ends together to form a circle. Be sure to pinch the dough as needed to keep the ends from unraveling while resting/baking. Slide the bread wreath onto a baking sheet lined with a piece of parchment paper. To create a “tighter” circle in the middle of your wreath, use a small, round ramekin (about 3-4 inches in diameter) to help it keep its shape. Before setting the ramekin in the middle, lightly grease it to prevent it from sticking when it’s time to remove it.
• Let the wreath rest covered with a towel over the top for about 1 hour. Tip: Do not let it rest much more than 1 hour, as the wreath can become too puffy, leading to an oversized wreath that is hard to bake through.
• Preheat the oven to 350°F.

  Tip: I’d recommend keeping your oven racks medium to low level just to keep the top of the bread from browning too fast. Since the bread is twisted, some parts will brown quicker than others, so just keep watch on it.
• Right before placing the bread wreath in the oven, brush the egg wash over it, being sure not to miss any spots. After you bake it for about 20 minutes, remove it from the oven and remove the ramekin carefully. Place the bread back into the oven to finish baking through. It should have an internal temperature of about 200°F, depending on the thickness of where you are inserting your thermometer. If at any point your bread starts becoming too brown, tent it with foil while it finishes baking. I’d recommend adding the foil after the 20-minute mark. Just keep an eye on it since not all ovens heat the same, and the height of your oven rack may vary.
• While the bread is baking, mix together all of your glaze ingredients in a small bowl. Set aside.
  3 tablespoons granulated sugar, 3 tablespoons water, 1 teaspoon honey, 1 teaspoon vanilla extract
• Once your bread has reached the desired temperature, remove it from the oven and immediately brush on the glaze. Then top it with reserved, roughly chopped pistachios, if using. Melt white chocolate with the oil and gently spoon it over the bread/slices.
  1 cup white chocolate chips, 2 to 3 teaspoons coconut oil
• Optional: Add ribbon/bow to the area of the dough that had the 2 dough strands twisted together. The bow that was used was about 1 inch wide, for reference.

Notes

Storage Information

This wreath tastes best the day it’s baked, but leftovers keep beautifully!

• Room Temperature: Store in an airtight container for up to 3 days.
• Make Ahead: Prepare the dough and refrigerate overnight, then shape and bake the next day.
• Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature and rewarm in the oven before serving.

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Can I use active dry yeast instead of instant yeast?

Yes! Just activate it first by dissolving it in warm water (instead of room temperature water), with one tablespoons of the total five tablespoons of sugar in the dough, and letting it sit until foamy, about 5 to 10 minutes.

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Tools and Equipment (affiliate links): Half Sheet Baking Sheet | Parchment Sheets | Silicone Baking Mat | Electric Mixer (Hand Mixer or Stand Mixer)

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Please see post above for more information, step-by-step photos, recipe tips and frequently asked questions.

Nutrition

Calories: 664kcal | Carbohydrates: 74g | Protein: 13g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 580mg | Potassium: 302mg | Fiber: 3g | Sugar: 37g | Vitamin A: 784IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 2mg