Bread Cornucopia

You guys! 

I tried something new last year and it’s the greatest Thanksgiving centerpiece ever!

It’s a bread cornucopia!

And it’s crazy easy to make!

All you need is foil and some bread dough.  I’ve read that you can use pretty much any dough, though I prefer my homemade pizza dough because it comes together quickly, it’s super easy to work with and it doesn’t rise too much or too quickly for this use.

And it makes such a stunning cornucopia!

I’ve made cornucopias three times now and I love how each one ends up just a bit different, in looks and in what it’s stuffed with!

I just love it!

Plus you can totally reuse that foil mold...unless Hubs decides to be "helpful" and crush in into the garbage...*sigh*

The bread cornucopia will be my Thanksgiving contribution this year, along with my Thanksgiving cookies!

Bread Cornucopia
Inspired by LilyShop

2 cups flour, divided
2 ¼ tsp instant/quick rise/pizza yeast (1 envelope)
1 tsp sugar
¾ tsp salt
2/3 cup warm water (120 degrees F)
3 tbsp olive oil
1 egg + 1 tsp water

Preheat the oven to 350 degrees F.

To make the mold, place a pop bottle (or water bottle or small bud vase) on an angle on a long piece of foil.  Loosely roll into a cone shape.  Take another long piece of foil and wrap again (the cone should be 4+ layers thick at this point and quite sturdy).  Remove the bottle/vase and fold under the edges of the opening.  Crumble small bits of foil to fill and reinforce the mold.  Set aside.

Combine 1 cup flour, yeast, sugar, and salt in the bowl of a stand mixer.  Add the water and oil and mix on low until combined.

Slowly add in the remaining flour until the dough forms a ball.  Switch to the dough hook, continuing to mix on low, for 4 minutes.  Keep adding flour, bit by bit until the dough is no longer sticky.  Allow the dough to rest for 5 minutes.

Spray the cornucopia mold liberally with nonstick spray.

Roll out the dough, as thinly as possible (about ¼-inch) and cut into strips.  If desired, braid 3 strips together, and set aside. 

Begin draping the strips around the mold, pinching the ends together at the bottom.  Overlap each strip slightly, covering the entire cornucopia.  Place the braided dough on the large end.

Whisk together the egg and water and brush over the entire surface of the dough.  Bake for 20-25 minutes or until the cornucopia is golden brown.  Remove from the oven and cool completely before attempting to remove the mold.

Fill with fruits and vegetables, as desired and serve as the centerpiece of the Thanksgiving table!


  1. So beautiful! I love putting the veggies in it for a dip. Very creative!


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