Cranberry Swirl Loaf
By Lindae999
Yummy crumbly sugar topping adds a great taste to this breakfast bread.
Ingredients
- Filling:
- 3 to 3 1/2 cups all purpose flour
- 1/3 cup sugar
- 1 package (1/4 oz) quick rise yeast
- 1/2 tsp salt
- 1/2 cup water
- 1/2 cup milk
- 1/3 cup butter, cubed
- 1 cup chopped fresh or frozen cranberries
- 1/4 cup packed brown sugar
- 1/4 cup water
- 1 TBSP butter
- 1/2 cup chopped walnurs
- 1 TBSP lemon juice
- Topping:
- 2 TBSPS all purpose flour
- 2 TBSPs sugar
- 2 TBSPs cold butter, divided
Details
Servings 16
Preparation
Step 1
1. In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a saucepan, heat the water, milk and butter to 120-130 degrees. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. For filling, in a small saucepan, combine the cranberries, brown sugar, and water. Cook over med heat until berries pop, about 15 minutes. Remove from the heat; stir in the butter, walnuts and lemon juice. Cool.
4. Punch dough down. Turn onto a lightly floured surface; roll into a 20 in x 10 in rectangle. Spread filling to within 1/2 in of edges. Roll up jelly roll style, starting with a long side; pinch seam to seal. Place in a zigzag pattern in a greased 9X5 in loaf pan.
5. For topping, in a small bowl, combine flour and sugar; cut in 1 TBSP butter until crumbly. Melt remaining butter; brush over dough. sprinkle with topping. Cover and let rise until doubled, about 40 minutes.
6. Bake at 350 degrees for 40-45 minutes or until bread sounds hollow when tapped. Carefully remove from pan to a wire rack to cool.
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