Cranberry Swirl Loaf

Submitted by SweetsLady

"This is a beautiful swirl bread with a yummy topping! I got this from TOH. We loved it!! I make this with my KitchenAid. I'm sure you could make the dough in the bread machine if you wanted, too."

 

• Ready In: 1hr 10mins
• Ingredients: 16
• Yields: 1 loaf
• Serves: 12

ingredients

• Bread

• 3 - 3 1⁄2 cups flour
• 1⁄3 cup sugar
• 1 (1/4 ounce) package fast rise yeast
• 1⁄2 teaspoon salt
• 1⁄2 cup water
• 1⁄2 cup milk
• 1⁄3 cup butter, cubed

• Filling

• 1 cup fresh cranberries or 1 cup frozen cranberries
• 1⁄4 cup brown sugar
• 1⁄4 cup water
• 1 tablespoon butter, cubed
• 1⁄2 cup walnuts, chopped
• 1 tablespoon lemon juice

• Topping

• 2 tablespoons flour
• 2 tablespoons sugar
• 2 tablespoons butter, cold and divided

directions

1. In large mixing bowl, combine 1 cup flour, sugar, yeast and salt. In saucepan, heat water, milk, and butter to 120-130 (I did this in the microwave). Add to dry ingredients, beat until combined. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface, knead until smooth and elastic, about 5-7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. For filling, combine cranberries, brown sugar, and water in small saucepan. Cook over medium heat until berries pop, about 15 minutes. Remove from heat, stir in butter, walnuts, and lemon juice. Cool.
4. Punch dough down. Turn onto a lightly floured surface; roll into a 20-in. x 10-in. rectangle. Spread cooled filling to within 1/2 inches of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place in a zigzag pattern in a greased 9-in. x 5-in. x 3-in. loaf pan.
5. For topping, combine flour and sugar in a small bowl; cut in 1 tablespoon butter until crumbly. Melt remaining butter; brush over dough. Sprinkle with topping. Cover and let rise until doubled, about 40 minutes. Bake at 350° for 40-45 minutes or until bread sounds hollow when tapped. Cool in pan for 10 minutes then carefully remove from pan to a wire rack to cool.

Reviews

[Annacia]

WOW, this is lovely to look at and still better to eat! I replaced all sugar with Splenda and proceeded. It was fun to make (I love playing with dough) and turned out to be teriffic. It rose beautifully and really just couldn't be more Christmas perfect. Made for Sweet December Game 2013.

 

[Camille W.]

So I wanted a snack for my family after dinner and came across this one. I did not have cranberries because I don't really like them, so I used 1 cup shredded apples in the filling with the lemon juice and accidentally used 2 Tablespoons of Country Crock and about a tablespoon of cinnamon and a handful of raisin in the dough. It came out weird shaping, but it looked like a W for my last name, so I did not care. It tasted AMAZING!!! And it was not too sweet. It was like an apple pie on the inside with crumb topping on the outside. My husband and son dove in, myself likewise, while it was warm and ate it with butter. That was last night. Right now, it's morning and I'm having another piece(my third collectively) with some coffee. Yum! Baking is not about perfection, it's about creating something delicious from the heart while putting your personal touch on it.

 

[CJ in California]

This turned out amazing! As prior reviewers mentioned, it looks very pretty and tastes amazing. We liked it so much that I'm already making another one! Instructions easy to follow. We left out the walnuts, due to nut allergies, but it was still so good! This is a holiday keeper!

 

[ellie_]

Great bread and a change from the usual cranberry quick bead. Thanks for sharing!

 

[KansasChef]

This recipe turned out a beautiful loaf of bread which also tasted as wonderful as it looked. Thanks for the recipe!