Cranberry Swirl Loaf Recipe
- 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
- 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
- 2 tablespoons all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons cold butter, divided
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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°.
- 6. Bake 40-45 minutes or until golden brown. Carefully remove from pan to a wire rack to cool. Yield: 1 loaf (16 slices).
1 slice (calculated without icing): 210 calories, 9g fat (4g saturated fat), 17mg cholesterol, 140mg sodium, 30g carbohydrate (10g sugars, 1g fiber), 4g protein.
Reviews for Cranberry Swirl Loaf
"I cheated and used the 'Hearty Six-Grain Mix from King Arthur Flour' and leftover roasted cranberry sauce to which I added chopped walnuts. I kept it savory by choice so skipped the glaze and topping. Inspirationally delicious! Will enjoy it with stew! Will make this again."
"I made this to take to work the other day. The loaf of bread was very heavy and I was worried it wasn't going to be good but when my coworker cut into it to try it, she absolutely loved it so I had to have a piece right away and she was right. It was so delicious. I really loved the crumb coating and glaze and it went so well with the tartness of the cranberries and the texture of the bread was very good too. I also loved it with the walnuts. The whole loaf was gone by the end of the day. I will definitely make this again. Thank you for sharing!"
"I was just browsing through some old magazines tonight and came across this one. This recipe is fantastic. The bread is so tender and the filling is a little tangy, perfect with the crumb topping."
"This loaf is amazing. I devoted a whole blog post to it so you guys can see the steps in pictures http://www.healthylivingrevelations.com/2014/03/08/cranberry-swirl-loaf-recipe/"
"I haven't made this yet, because I'm not sure which way I should zigzag the dough in the pan. can someone please help me. I have the cranberries ready to go!! It sounds like a 5 star."
"I'm new to yeast baking and although there are a lot of steps, I was able to easily follow this recipe and the results were excellent! I plan to serve this yummy coffeecake for the holidays as the red filling from the cranberries makes it very festive looking and it tastes delicious. I sliced and froze in ziploc bags. To serve I thawed at room temperature and reheated at very low setting on microwave for 10 seconds or so and it has that just baked flavor."
"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"
"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."
"Very Good!! Tastes like a danish, my kids and co-workers loved it :)"
"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."
"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."
"I made this bread and it was beautiful! I don't eat eggs, so it was wonderful to find such a nice bread recipe with no egg in it. I'm making it again tonight but using walnut povitica filling so that I can make a traditional Croatian Christmas bread. But I'm going to keep making it with cranberry swirls, too. :)"
"LOVE this!!! I will make it again."
"It was a huge hit! I will be making it again."
"I double the amount of streusel topping but this is absolutely my favorite bread recipe and my family LOVES it!"
"i was surprised how easy this was to make. it is very good! you can leave the walnuts in for a subtle crunch or skip them altogether! we really like it. even my brother that hates cranberries enjoys this beautiful bread!"
"Excellent and attractive! I made this when we had guests for Christmas. Everyone loved it. I left out the walnuts just because we prefer breads without nuts."
"I Love LOVE LOVE this bread. Since it was in the magazine I have made probably 30 loaves. It is one of my families All Times Favorits. The only thing I do different is I use almonds instead of the walnuts."