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Cranberry Swirl Loaf

My mother's made this bread for years, but she uses date filling. I loved her bread so much that I made my own, with cranberries for a slightly tart filling with the sweet streusel topping—sometimes I add a simple icing. Each slice reveals an enticing ruby swirl. —Darlene Brenden, Salem, Oregon
  • Total Time
    Prep: 30 min. + rising Bake: 40 min. + cooling
  • Makes
    1 loaf (16 pieces)

Ingredients

  • 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 2% 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 all-purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons cold butter, divided
  • GLAZE (optional):
  • 1/2 cup confectioners' sugar
  • 2 teaspoons 2% milk

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 remaining flour to form a soft dough.
  • 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.
  • 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 until golden brown and dough is cooked through, 40-45 minutes. Carefully remove from pan to a wire rack to cool. If desired, combine glaze ingredients; drizzle over bread.
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.
Nutrition Facts
1 slice: 210 calories, 9g fat (4g saturated fat), 17mg cholesterol, 140mg sodium, 30g carbohydrate (10g sugars, 1g fiber), 4g protein.

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