- 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
- 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.
- 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).
Reviews for Cranberry Swirl Loaf(9)
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Made this cake for the first time tonight, it's AMAZING!!! Takes a long time to make, but well worth the time. I'm planning on making this bread as Christmas gifts next year. Definitely a keeper!
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.