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Glazed Cranberry Swirl Loaf

This is one of my favorite recipes to serve during the holidays. It also makes a great soft, chewy bread without the filling for any regular day!—Chris Carattini, Dickinson, North Dakota

16 ServingsPrep: 30 min. + rising Bake: 25 min. + cooling

Ingredients

2-1/2 to 3 cups all-purpose flour
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1/2 teaspoon salt
1/2 cup milk
1/4 cup water
2 tablespoons butter
1 egg
FILLING:
1/2 cup chopped fresh or frozen cranberries, thawed
1/2 cup packed brown sugar
2 tablespoons chopped pecans
1/2 teaspoon grated orange peel
1/4 teaspoon ground nutmeg
GLAZE:
3/4 cup confectioners' sugar
2 to 3 tablespoons orange juice

Directions

In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a
small saucepan, heat the milk, water and butter to
120°-130°. Add to dry ingredients; beat until moistened. Add
the egg. Beat on medium speed for 2 minutes. Add 1 cup flour. Beat
until smooth. Stir in enough remaining flour to form a soft dough.

2 of 2

Glazed Cranberry Swirl Loaf (continued)

Directions (continued)

Turn onto a lightly floured surface; knead until smooth and elastic,
about 6-8 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, combine filling ingredients.
Punch dough down. Divide in half. Roll each portion into a 12-in. x
9-in. rectangle. Spread filling over each rectangle to within 1/2
in. of edges. Roll up jelly-roll style, starting with a long side;
pinch seams to seal. Twist the two rolls together; pinch ends to
seal. Place in a greased 9-in. x 5-in. loaf pan. Cover and let rise
until doubled, about 30 minutes.
Bake at 375° for 25-30 minutes or until golden brown. Cool for 10
minutes before removing from pan to a wire rack. Combine glaze
ingredients; drizzle over bread. Yield: 1 loaf (16 slices).

Nutrition Facts: 1 slice equals 157 calories, 3 g fat (1 g saturated fat), 18 mg cholesterol, 95 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchange: 2 starch.