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Cranberry Swirl Loaf Recipe

Cranberry Swirl Loaf Recipe photo by Taste of Home

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My mother made this bread with dates, but I use cranberries instead. —Darlene Brenden, Salem, Oregon

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Cranberry Swirl Loaf Recipe

Prep: 30 min. + rising Bake: 40 min. + cooling

Yield: 16 Servings

30 40 70

Ingredients

3 to 3-1/2 cups all-purpose flour
1/3 cup sugar
1 package (1/4 ounce) quick-rise yeast
1/2 teaspoon salt
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, combine 1 cup flour, sugar, yeast and salt. In a saucepan, heat the water, milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough.
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.
Meanwhile, in a small saucepan, combine the cranberries, brown sugar and water. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat; stir in the butter, lemon juice and walnuts if desired. Cool.
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 9-in. x 5-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 topping. Cover and let rise until doubled, about 40 minutes.
Bake at 350° for 40-45 minutes or until bread sounds hollow when tapped. Carefully remove from pan to a wire rack to cool. Yield: 1 loaf (16 slices).

Glazed Cranberry Swirl Loaf: Combine 3/4 cup confectioners' sugar and 1 tablespoon milk. Drizzle over cooled bread.
Cranberry Swirl Loaf with Cranberry Caramel Drizzle: Bring 1-1/2 cups cranberry juice and a cinnamon stick to a boil in a small saucepan. Cook until liquid is reduced to 1/2 cup. Reduce heat and remove cinnamon stick. Whisk in 1/2 cup Kraft caramel bits until melted. Add another 1/2 cup caramel bits and whisk until melted. Remove from the heat. Stir in 1 tablespoon heavy whipping cream. Cool and drizzle over cooled bread.

Nutritional Facts 1 piece equals 210 calories, 9 g fat (4 g saturated fat), 17 mg cholesterol, 140 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Cranberry Swirl Loaf in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p149

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Reviews for Cranberry Swirl Loaf

Cranberry Swirl Loaf

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Reviewed on Feb. 03, 2013 by NevadaRose

This had anice flavor, and soft bread. Think next time I will leave out the nuts - they detract from this - at least in my opinion

Reviewed on Dec. 22, 2012 by cjcrawford317

I made this for the first time when it was first featured in Taste of Home at Christmas time several years ago and it has become a Christmas tradition in my kitchen to make multiple loaves and give them as gifts (one year, I prepared 8 in one day!) It's not the simplest bread to make, but the delicious taste is well worth the effort! This year, I am going to make it the standard way, as well as trying it in "cinnamon roll" form. I'm anxious to see how it turns out.

Reviewed on Oct. 01, 2012 by robynswreaths

Very Good!! Tastes like a danish, my kids and co-workers loved it :)

Reviewed on Mar. 04, 2012 by jamijam

easy excellence

Reviewed on Dec. 24, 2011 by eydie_ann

My family and I LOVED this recipe. I was telling my friend about it on the phone and she was making it before we ever got off the phone- now it one of her family favorites also. My mother used to make something similar with cinnamon, but lost the recipe- I was so happy to have found this one.

Reviewed on Jul. 18, 2011 by ddurkee

The bread seemed too much for a 9 x 5 x 3 pan. It was not done after 45 minutes. The next time I will split it up into two smaller loafs or one big loaf and one small. loaf. I used canned cranberries instead of fresh and that worked out great.