Cranberry Swirl Loaf Recipe

Cranberry Swirl Loaf Recipe
Adapted from tasteofhome.com
Cranberry Swirl Loaf Recipe

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • 1/3

    cup sugar

  • 1

    package (1/4 ounce) quick-rise yeast

  • 1/2

    teaspoon salt

  • 3 to 3-1/2

    cups all-purpose flour

  • 1/2

    cup water

  • 1/2

    cup milk

  • 1/3

    cup butter, cubed

  • FILLING:

  • 1

    cup chopped fresh or frozen cranberries

  • 1/4

    cup packed brown sugar

  • 1/4

    cup water

  • 1

    tablespoon butter

  • 1

    tablespoon lemon juice

  • 1/2

    cup chopped walnuts, optional

  • TOPPING:

  • 2

    tablespoons all-purpose flour

  • 2

    tablespoons sugar

  • 2

    tablespoons cold butter, divided

Directions

In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat water, milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a small saucepan, combine cranberries, brown sugar and water. Cook over medium heat until berries pop, about 15 minutes. Remove from heat; stir in butter, lemon juice and, if desired, walnuts. Cool. Punch down dough. Turn onto a lightly floured surface; roll into a 20x10-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. For topping, in a small bowl, combine flour and sugar; cut in 1 tablespoon butter until crumbly. Melt remaining butter; brush over dough. Sprinkle with crumb mixture. Cover with a towel; let rise in a warm place until doubled, about 40 minutes. Preheat oven to 350°. Bake 40-45 minutes or until golden brown. Carefully remove from pan to a wire rack to cool. Yield: 1 loaf (16 slices). Confectioners' Sugar Icing: Mix 3/4 cup confectioners' sugar and 1 tablespoon milk. Drizzle over cooled bread. Cranberry-Caramel Icing: Combine 1-1/2 cups cranberry juice and a cinnamon stick in a small saucepan; bring to a boil. Cook until liquid is reduced to 1/2 cup. Reduce heat; remove cinnamon stick. Whisk in 1 cup Kraft caramel bits, 1/2 cup at a time, until melted. Remove from heat and stir in 1 tablespoon heavy whipping cream; cool. Drizzle over cooled bread.

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