Cranberry Swirl Loaf
Total TimePrep: 30 min. + rising Bake: 40 min. + cooling
Makes1 loaf (16 slices)
if you "roll up, starting with a long side" how does a 20-inch loaf fit into a 9-inch loaf pan???
This is a fantastic bread and not too difficult to make. To save time, I used a breadmaker to mix the dough. I made 3 mini loaves with it and will use them for Christmas gifts.
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/
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