Cranberry Swirl Loaf

By mona

Taste of Home

Ingredients

• Filling:
• 3 to 3 1/2 cups flour
• 1/3 cup sugar
• 1 pkg quick rise yeast
• 1/2 tsp salt
• 1/2 cup water
• 1/2 cup milk
• 1/3 cup butter, cubed
• ...............................................
• 1 cup chopped fresh cranberries
• 1/4 cup packed brown sugar
• 1/4 cup water
• 1 tbsp butter, cubed
• 1/2 cup chopped walnuts
• 1 tbsp lemon juice
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• Topping:
• 2 tbsp flour
• 2 tbsp sugar
• 2 tbsp cold butter, divided

Preparation

Step 1

In a large mixing bowl, combine 1 cup flour, sugar, yeast and salt.
In a saucepan, heat water, milk, and butter to 120 - 130 degrees F.
Add to dry ingredients, beat until combined.
Stir in enough flour to make a soft dough.
Turn onto floured surface and knead until smooth and elastic, about 5-7 minutes.
Place in a greased bowl, turning once to grease the top.
Cover and let rise in warm place until doubled, about an hour.
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Filling:
Combine cranberries, brown sugar, and water in a small saucepan.
Cook over medium heat unto the berries pop, about 15 minutes.
Remove from heat, stir in butter, walnuts, and lemon juice. Cool.
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Punch the dough down and turn onto floured surface.
Roll into a 20" x 10" rectangle.
Spread filling to wthin 1/2 inch of edges.
Roll up jelly roll style and pinch to seal.
Place in a greased zigzag pattern in large loaf pan.
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For the topping, combine flour and sugar in a small bowl.
Cut in 1 tbsp butter until crumbly.
Melt the remaining butter and brush over dough.
Sprinkle with topping.
Cover and let rise about 40 minutes.
Bake at 350 F for 30-35 minutes.
Carefully remove from pan and cool on rack.