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Cranberry Swirl Bread

Source of Recipe


Taste of Home



List of Ingredients



• 1/3 cup sugar
  
• 1 package (1/4 ounce) quick-rise yeast
  
• 1/2 tsp salt
  
• 3 to 3-1/2 cups all-purpose flour
  
• 1/2 cup water
  
• 1/2 cup milk
  
• 1/2 cup butter, cubed
  
• .
  
• -- Filling --
  
• 1 cup chopped fresh or frozen cranberries
  
• 1/4 cup packed brown sugar
  
• 1/4 cup water
  
• 1 Tbsp butter
  
• 1 Tbsp lemon juice
  
• 1/2 cup chopped walnuts, optional
  
• .
  
• -- Topping --
  
• 2 Tbsp all-purpose flour
  
• 2 Tbsp sugar
  
• 2 Tbsp cold butter, divided
  






Instructions



1. In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat water, milk and butter to 120 to 130 degrees. Add to dry ingredients; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough. Turn out onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in warm place until doubled, about 1 hour.
   
   
2. Meanwhile, in a small saucepan, combine cranberries, brown sugar and water. Cook over medium heat until berries pop, about 15 minutes. Remove from heat; stir in butter, lemon juice and, if desired, nuts. Cool.
   
   
3. Punch down dough. Turn onto a lightly floured surface; roll into a 20- x 10-inch rectangle. Spread filling to within 1/2 inch 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- x 5-inch loaf pan.
   
   
4. For topping, in a bowl, mix flour and sugar; cut in 1 tablespoon butter until crumbly. Melt remaining butter; brush over dough. Top with crumb mixture. Cover with a towel; let rise in a warm place until doubled, about 40 minutes. Preheat oven to 350 degrees.
   
   
5. Bake 40 to 45 minutes or until golden brown. Carefully remove from pan to a wire rack to cool. You can drizzle this beauty with Cranberry-Caramel Icing or a simple icing of your choice.
   
   Makes 1 loaf (16 slices)
   
   .............
   
   CONFECTIONERS' SUGAR ICING
   Mix 3/4 cup confectioners' sugar and 1 tablespoon milk. Drizzle over cooled bread.
   
   CRANBERRY-CARAMEL ICING
   Combine 1-1/2 cups cranberry juice and a cinnamon stick in a small saucepan; bring to a boil. Cook until liquid is reduced to 1/2 cup. Reduce heat; remove cinnamon stick. Whisk in 1 cup Kraft caramel bits, 1/2 cup at a time, until melted. Remove from heat and stir in 1 tablespoon heavy whipping cream; cool. Drizzle over cooled bread.