Rosy Swirl Cranberry Bread

READY IN: 2hrs 35mins
Recipe by Ceezie

This yeast-risen, homey-looking bread is grainy with a delectable jam-like swirl in the middle, featuring fresh cranberries. Source: Relish Mag

Top Review by psulauren

I've made this recipe twice now to use up extra cranberry sauce after Thanksgiving. The bread is a delightful treat with jelly built in. We add butter for a sinful treat. The only problem i had is with the way the bread rises. The first loaf turned out perfectly, as picutred. The second loaf rose in a way so there was a big hole when I cut it. Becareful to roll the bread tightly to avoid any air pockets. Even with the crater, it still tasted wonderfully

Ingredients Nutrition


  1. Combine milk and 1/4 cup butter in a small saucepan and heat until butter melts. Pour into a large bowl and stir in oats. Let stand about 10 minutes.
  2. Sprinkle yeast over warm water, and let stand 10 minutes or until bubbly.
  3. Add eggs, vanilla, sugar, salt and yeast mixture to oat mixture. Stir well.
  4. Stir in whole-wheat flour and 2 cups all-purpose flour, 1 cup at a time. Turn dough out onto a clean, floured surface; knead in remaining all-purpose flour, 1/4-cup at a time, until smooth and pliable. Knead about 6 minutes. Spray a large bowl with cooking spray and place dough in it. Cover and let rise 1 to 1 1/2 hours, until doubled in bulk.
  5. To prepare the filling, combine cranberries and sugar in a small saucepan. Cook, stirring constantly, until sugar melts and cranberries start to pop. Remove from heat and set aside.
  6. Coat two 9-by-5-by-3-inch loaf pans with cooking spray. When the dough has risen, punch it down; divide into two equal parts.
  7. Melt remaining 1/4 cup butter. Roll out one portion of dough into a 12-by-16-inch rectangle on a floured surface. Brush with 2 tablespoons melted butter. Sprinkle on 2 tablespoons cinnamon-sugar, stopping 3/4 inch from edges. Spread with half the cranberry filling, stopping 3/4 inch from edges.
  8. Roll dough up, starting on one of the short sides. Pinch seams together at both ends; tuck ends under slightly. Place loaf, seam side down, into prepared pan. Repeat for second loaf.
  9. Cover loaves and let rise until doubled in bulk, 45 to 60 minutes.
  10. Preheat oven to 375°F Bake 35 minutes or until bread is browned on bottom and sounds hollow when tapped. Remove from oven, let stand in pans 5 minutes, then remove from pans and cool on racks 30 minutes.

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