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Cranberry Swirl Loaf

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Ingredients

Adjust Servings:
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
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

Nutritional information

280.6
Calories
107 g
Calories From Fat
11.9 g
Total Fat
5.7 g
Saturated Fat
22.6 mg
Cholesterol
175.2 mg
Sodium
39.5 g
Carbs
1.8 g
Dietary Fiber
12.7 g
Sugars
4.8 g
Protein
94g
Serving Size

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Cranberry Swirl Loaf

Features:
    Cuisine:

    I was into making this until something was mentioned about "Place in a zigzag pattern in a greased 9-in. x 5-in. x 3-in. loaf pan." I have no idea what this means. Wish there was a video demonstrating this. Passing for now.

    • 90 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    Cranberry Swirl Loaf, 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 , I was into making this until something was mentioned about Place in a zigzag pattern in a greased 9-in x 5-in x 3-in loaf pan I have no idea what this means Wish there was a video demonstrating this Passing for now


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    Steps

    1
    Done

    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
    Done

    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
    Done

    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
    Done

    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
    Done

    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.

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    Aiyana Curry

    Culinary adventurer specializing in global fusion dishes.

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