Poinsettia Bread Wrap & Wall Hanging

By  Melony Bradley 

  • Poinsettia Bread Wrap
  • Poinsettia Wall Hanging


  • Wool Felt (National Nonwovens): Cottage Red; Oatmeal; Moss Green
  • 6-strand Embroidery Floss (DMC): Ecru; Med. Green Gray (3051); Garnet (816)
  • Gold silver-lined pebble beads, 6/0
  • Red gingham ribbon, 7/8”, 1 yd.
  • Beige cardstock
  • Natural hemp


  • Lite Steam-A-Seam (The Warm Co.)
  • Hook-and-loop tape
  • Marvy Shipping Tag Punch (Uchida)
  • Scallop-edge scissors
  • Embroidery needle
  • Hole punch
  • Computer and printer
  • Iron and pressing board

Pattern - Poinsettia Bread Wrap & Wall Hanging
Pattern - Crumb-topped Cocoa Banana Bread
Pattern - Festive Cherry Bread

  • 1. Cut Cottage Red felt to 5-1/2" x width of bread and Oatmeal felt to 4" x width of bread. Cut long edges of Oatmeal felt with scallop-edge scissors. Layer and glue felt strips together. Follow manufacturer's instructions to fuse Cottage Red and Moss Green felt to webbing. Print and cut out patterns. Transfer patterns to fused felt; cut out. Use photo as guide to arrange leaves and poinsettias on Oatmeal felt.
  • 2. Use three strands of Ecru floss to blanket stitch edges of Oatmeal felt, Med. Green Gray floss for leaves and Garnet floss for petals. Use Garnet floss to sew five beads to center of each flower.
  • 3. Wrap felt around bread and attach hook-and-loop tape to ends to secure. Cut 12" length from ribbon and tie bow around bread. Use computer to print bread label on beige card stock. Use tag punch to punch out tag around lettering. Punch hole at top and use hemp to tie onto bread.