Glazed Cranberry Swirl Loaf Recipe

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Glazed Cranberry Swirl Loaf Recipe

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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
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 25 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 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.
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).
Originally published as Cranberry Swirl Loaf in Country Woman Christmas Annual 2008, p43

Nutritional Facts

1 slice: 157 calories, 3g fat (1g saturated fat), 18mg cholesterol, 95mg sodium, 30g carbohydrate (14g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch.

  • 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
  1. 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. 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.
  3. 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.
  4. 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).
Originally published as Cranberry Swirl Loaf in Country Woman Christmas Annual 2008, p43

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