Cranberry Pecan Wreath

Holidays & Specialties
When your friends and family see your Cranberry Pecan Wreath they will they will be as impressed with the appearance as they are with the taste.





1 (8-inch) coffee cake or 'wreath'

Prep Time


  • 1/2 cup milk
  • 1 large egg
  • 1/4 cup butter or margarine, cut up
  • 1/2 teaspoon salt
  • 2-1/2 cups bread flour
  • 1/4 cup sugar
  • 2 teaspoons Fleischmann's® Bread Machine Yeast
  • Cranberry-Pecan Filling (recipe follows)
  • Orange Glaze (recipe follows)


Measure all ingredients into bread machine pan in the order suggested by manufacturer.  Process on dough/manual cycle. 

When cycle is complete, remove dough to floured surface.  If necessary, knead in enough flour to make dough easy to handle.  Roll dough to 26 x 6-inch rectangle; spread Cranberry-Pecan Filling over dough to within 1/2 inch of edges.  Beginning at long end, toll up tightly as for jellyroll.  Pinch seam to seal.  Form into ring; join ends, pinching to seal.  Transfer to greased large baking sheet.  Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.

Bake at 350oF for 30 to 35 minutes or until done.  Remove from pan; cool on wire rack.  Drizzle with Orange Glaze; decorate with additional cranberries, orange slices and pecan halves, if desired.

Cranberry-Pecan Filling:  In medium saucepan, combine 1 cup fresh or frozen cranberries, finely chopped; 2/3 cup firmly packed brown sugar and 1/4 cup butter or margarine.  Bring to a boil over medium-high heat.  Reduce heat; simmer 4 to 6 minutes or until very thick, stirring frequently.  Remove mixture from heat; stir in 1/2 cup chopped pecans, toasted.

Orange Glaze:  In small bowl, cream 1-1/2 tablespoons butter or margarine with 1 cup powdered sugar, sifted.  Add 1 to 2 tablespoons milk and 1-1/2 teaspoons freshly grated orange peel.  Stir until smooth.