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    You are in: Home / Recipes / Rosy Swirl Cranberry Bread Recipe
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    Rosy Swirl Cranberry Bread

    Rosy Swirl Cranberry Bread. Photo by psulauren

    1/1 Photo of Rosy Swirl Cranberry Bread

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 35 mins

    2 hrs

    35 mins

    Ceezie's Note:

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

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    Units: US | Metric


    Cranberry filling


    1. 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. 2
      Sprinkle yeast over warm water, and let stand 10 minutes or until bubbly.
    3. 3
      Add eggs, vanilla, sugar, salt and yeast mixture to oat mixture. Stir well.
    4. 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. 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. 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. 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. 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. 9
      Cover loaves and let rise until doubled in bulk, 45 to 60 minutes.
    10. 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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    Ratings & Reviews:

    • on April 19, 2009


      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 21, 2007


      Found this recipe while looking for a recipe to use up some extra cranberries from my cranberry sauce at Thanksgiving. I made the dough in my bread machine. I put the milk and water in first, and let the oats soak while I measured out the rest of the ingredients. The yeast and butter went on top. Turned out great!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Rosy Swirl Cranberry Bread

    Serving Size: 1 (1902 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2407.8
    Calories from Fat 555
    Total Fat 61.7 g
    Saturated Fat 33.6 g
    Cholesterol 343.2 mg
    Sodium 3958.2 mg
    Total Carbohydrate 410.3 g
    Dietary Fiber 37.9 g
    Sugars 99.9 g
    Protein 64.4 g

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