How to Make a Bread Cornucopia

    bread cornucopia filled with fruit and cheese

    Stop what you’re doing and bookmark this recipe tutorial because you are going to want to learn how to make a bread cornucopia that is going to impress all of your guests come Thanksgiving.

    A cornucopia overflowing with fruit and cheese is a classic Thanksgiving tradition and a staple decor piece for the table. But rather than use a basket version from your local craft store, why not try making one out of bread?

    Not only does a bread cornucopia look beautiful but it’s actually edible too. You can enjoy your masterpiece with the rest of your guests after they’ve complimented you endlessly on your gorgeous creation.

    If you’re thinking you’re not going to be able to recreate this, fear not. You only need a package of breadstick dough and some eggs to recreate this beautiful bread cornucopia. The rest of the materials include foil, for creating the cornucopia mold and the actual ingredients you’re going to put inside the cornucopia (in this case, fruit and cheese).

    If you’re a regular baker and feel comfortable enough working with bread dough, then feel free to weave your dough in various shapes and forms, braiding the dough or creating intricate designs.

    Otherwise, don’t stress about the recipe if you’re not experienced with handling dough. All you need to do for this bread cornucopia is wrap the dough around the foil and pop it in the oven, making this a foolproof recipe that will definitely wow your guests.

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    Cook time: 35 minutes
    Prep time: 15 minutes
    Idle time:


    1. Preheat the oven to 350°F. Cut a piece of aluminum foil that's 30" by 20". Roll the foil into a cone shape with the wide open end of the cone measuring 6" to 8" wide.
    2. Grab another piece of foil and use it as stuffing inside the foil cone so that the cone feels solid. Bend the pointed end of the cone slightly so that it mimics the curved tail of a cornucopia.
    3. Spray the foil cone with the nonstick cooking spray.
    4. Open up the breadstick cans, one by one, and lay out all the strips of dough. Begin wrapping the greased foil cone with the strips of bread dough, overlapping the strips where they start and end, working your way from the pointed end of the cone to the wide mouth. To keep the dough strips in place, making sure to pinch the end of one dough strip to the next strip.
    5. Whisk the eggs together in a small bowl and use a brush to apply the egg glaze over the entire cornucopia.
    6. Bake the cornucopia for 35 to 40 minutes, just until it's golden brown. Keep an eye on the cornucopia to make sure it doesn't burn.
    7. Cool completely before stuffing with cheese cubes and fruit.

    Additional information

    Recipe adapted from

    Born and raised in Southern California, Beeta has embraced a healthy lifestyle focused on farm-to-table cooking, natural products, and wellness routines. When she's not writing up recipes or discussing the latest natural living trends, Beeta enjoys spending time trying new restaurants, traveling with family and friends, and relaxing at home with her furry companion.