Cranberry-Swirl Cornmeal Loaves

Name: Cranberry-Swirl Cornmeal Loaves
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 2 loaves (16 pieces each)
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 2-1/4 cups warm fat-free milk (110° to 115°); 1/4 cup butter; 3 tablespoons sugar; 2 large eggs, room temperature; 2 teaspoons salt; 6 to 6-1/2 cups all-purpose flour; 1 cup cornmeal; FILLING:; 1-1/2 cups dried cranberries; 1 tablespoon water; 3 tablespoons sugar; 3 tablespoons packed brown sugar; 2 teaspoons grated orange zest; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 tablespoon fat-free milk, optional

TEST KITCHEN APPROVED

Total Time:Prep: 40 min. + rising Bake: 35 min.

By Taste Of Home Editorial Team

Recipe by Mary Volcko, Camillus, New York

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

This lighter Cranberry-Swirl Cornmeal Loaf is made with Eggland's Best eggs, is packed with flavor, as well as nutrition, and is the perfect recipe to serve to your family and guests this Thanksgiving.

TEST KITCHEN APPROVED

Cranberry-Swirl Cornmeal Loaves

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Yield:2 loaves (16 pieces each)

Prep:40 min

Cook:35 min

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Ingredients

2 packages (1/4 ounce each) active dry yeast
2-1/4 cups warm fat-free milk (110° to 115°)
1/4 cup butter
3 tablespoons sugar
2 large eggs, room temperature
2 teaspoons salt
6 to 6-1/2 cups all-purpose flour
1 cup cornmeal
FILLING:
1-1/2 cups dried cranberries
1 tablespoon water
3 tablespoons sugar
3 tablespoons packed brown sugar
2 teaspoons grated orange zest
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon fat-free milk, optional

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Directions

1
In a large bowl, dissolve yeast in warm milk. Add the butter, sugar, eggs, salt and 3 cups flour; beat until smooth. Stir in cornmeal and enough remaining flour to form a soft dough.

2
Turn onto a floured surface; knead until smooth and elastic, 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.
3
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 zest, cinnamon and nutmeg.
4
Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into a 15x7-in. rectangle. Lightly brush dough with water and sprinkle with sugar mixture to within 1/2 in. of edges. Sprinkle with cranberries.
5
Roll up jelly-roll style, starting with a short side. Pinch seams to seal. Place seam side down in two greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour.
6
Brush with milk if desired. Bake at 375° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts

1 piece: 165 calories, 2g fat (1g saturated fat), 16mg cholesterol, 172mg sodium, 33g carbohydrate (10g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch.