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Cranberry-Swirl Cornmeal Loaves

 Cranberry-Swirl Cornmeal Loaves
When my cranberry and cornmeal cookie won a contest at our state fair, I decided to use those ingredients in a yeast bread. My family prefers it to raisin bread. —Mary Volcko, Camillus, New York
32 ServingsPrep: 40 min. + rising Bake: 35 min. + cooling


  • 2 packages (1/4 ounce each) active dry yeast
  • 2-1/4 cups warm milk (110° to 115°)
  • 1/3 cup butter-flavored shortening
  • 1/3 cup sugar
  • 2 eggs
  • 2 teaspoons salt
  • 6 to 6-1/2 cups all-purpose flour
  • 1 cup cornmeal
  • 1-1/2 cups dried cranberries
  • 1 tablespoon water
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 2 teaspoons grated orange peel
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon milk, optional


  • In a large bowl, dissolve yeast in warm milk. Add the shortening,
  • sugar, eggs, salt and 3 cups flour; beat until smooth. Stir in
  • cornmeal and enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about

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Cranberry-Swirl Cornmeal Loaves (continued)

Directions (continued)

  • 6-8 minutes. Place in a greased bowl, turning once to grease the
  • top. Cover and let rise in a warm place until doubled, about 1 hour.
  • For filling, place cranberries and water in a small microwave-safe
  • bowl. Cover and microwave on high for 1 minute; set aside. In
  • another bowl, combine the sugars, orange peel, cinnamon and nutmeg.
  • Punch dough down. Turn onto a lightly floured surface; divide in
  • half. Roll each portion into a 15-in. x 7-in. rectangle. Lightly
  • brush dough with water; sprinkle sugar mixture to within 1/2 in. of
  • edges. Sprinkle with cranberries.
  • Roll up jelly-roll style, starting with a short side. Pinch seams to
  • seal. Place seam side down in two greased 9-in. x 5-in. loaf pans.
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Brush with milk if desired. Bake at 375° for 35-40 minutes or
  • until golden brown. Remove from pans to wire racks to cool. Yield: 2
  • loaves (16 slices each).
Nutritional Facts: 1 slice equals 174 calories, 3 g fat (1 g saturated fat), 15 mg cholesterol, 160 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchange: 2 starch.