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Cranberry Swirl Loaf

 Cranberry Swirl Loaf
My mother made this bread with dates, but I use cranberries instead. —Darlene Brenden, Salem, Oregon
16 ServingsPrep: 30 min. + rising Bake: 40 min. + cooling

Ingredients

  • 1/3 cup sugar
  • 1 package (1/4 ounce) quick-rise yeast
  • 1/2 teaspoon salt
  • 3 to 3-1/2 cups King Arthur Unbleached 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 King Arthur Unbleached 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

2 of 2

Cranberry Swirl Loaf (continued)

Directions (continued)

  • 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 cranberries are soft, 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.
  • Transfer to a greased 9x5-in. loaf pan, arranging in a slight zigzag
  • fashion to fit.
  • 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 (optional): Mix 3/4 cup confectioners' sugar and 1 tablespoon milk. Drizzle over cooled bread. Cranberry-Caramel Icing (optional): 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.
Nutritional Facts: 1 slice (calculated without icing) 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.