Cranberry Swirl Loaf

Cranberry Swirl Loaf In my home, yeast breads have a special place of honor, especially around the holidays. Maybe it has something to do with the fact that Slavic people made all kinds of fancy sweet breads for most holidays, Easter, Christmas, etc. I really like that yeast breads are practically fuss free, but have an air of elegance and sophistication to them. There is so much less work involved than making a cake, and but these breads look so pretty and festive. I especially like that they aren’t too sweet, but still satisfy the craving for dessert.

Yes, it takes time for the bread to rise, but there’s only a few minutes of actual hands on work involved here.

During one of my trips to Barnes and Noble, I was looking through a stack of magazines, and this beautiful bread immediately caught my attention. I just love tart flavors – lemon, raspberry and cranberry is certainly tart with a capital T. It’s absolutely perfect for this time of year. This entire loaf disappeared within a day; it was that good. 

Ingredients:

Bread Dough:

1/3 cup sugar

1 package (1/4 ounce) quick-rise yeast

1/2 teaspoon salt

3 to 3-1/2 cups all-purpose flour

1/2 cup water

1/2 cup milk

1/3 cup butter, cubed

Cranberry Filling:

1 1/4 cup chopped fresh or frozen cranberries

1/4 cup packed brown sugar

1/4 cup water

1 Tablespoon butter

1/2 Tablespoon lemon juice

1/2 cup walnuts

Topping:

2 tablespoons all-purpose flour

2 tablespoons sugar

2 tablespoons cold butter, divided

Bread Dough:

In a large bowl of a standing mixer (or you can mix it by hand), combine the sugar,  yeast, salt and flour. IMG_8655 (500x333) Heat up the water, milk and butter to 120 degrees Fahrenheit. IMG_8659 (500x333) Pour the liquid ingredients into the dry ingredients and mix on low speed, using a dough hook, until all the dry ingredients are incorporated into the wet ingredients.

Increase the speed to medium-high and mix until the dough pulls aways from the sides of the bowl, about 5 minutes. IMG_8667 (500x333) Place the dough in a greased bowl, cover tightly with plastic wrap or a clean kitchen towel and set aside in a warm place to rise until the dough doubles in size, about 1 hour.

IMG_8685 (500x333)

Cranberry Filling:

Meanwhile, in a small saucepan, add the cranberries, (you can use either fresh or frozen), brown sugar and water. IMG_8664 (500x333) Bring to a boil, reduce to a simmer, and cook, covered, for about 15 minutes. The berries should “pop”. Add the butter, lemon juice and walnuts, mixing to combine. Set aside while the dough finishes rising.

IMG_8676 (500x333) Grease a 9×5 inch bread pan with butter or oil. Preheat the oven to 350 degrees Fahrenheit.

Topping:

In a small bowl, combine the ingredients for the topping, with one Tablespoon of butter, setting the other Tablespoon of butter aside. Mix with a fork, until you have a crumbly texture. Set aside. IMG_8672 (500x333)

Assembling the Bread:

Roll out the dough on a lightly floured surface into a 20×10 inch rectangle. IMG_8705 (500x333) Spread the Cranberry Filling evenly over the surface of the rolled out dough, leaving about a 1 inch border around the edges. IMG_8707 (500x332) Roll up the dough tightly, starting with the long side. IMG_8709 (500x331) Place the rolled up dough into the prepared bread pan, in a zigzag way.

Melt the remaining Tablespoon of butter and brush it over the top of the bread. IMG_8716 (500x333) Sprinkle the topping on top of the bread. IMG_8717 (500x333) Place the bread in a warm place to rise, until it doubles in size, about 40 minutes. IMG_8748 (500x331) Bake in the preheated oven, 40-45 minutes. IMG_8752 (500x333) Take the bread out of the bread pan onto a cooling rack until it cools for at least 15 minutes, preferably for 45 minutes to an hour, but who am I kidding? I can never wait that long! Cranberry Swirl Loaf

Cranberry Swirl Loaf
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sweets
Serves: 1 loaf of bread
Ingredients
Bread Dough:
  • ⅓ cup sugar
  • 1 package (1/4 ounce) quick-rise yeast
  • ½ teaspoon salt
  • 3 to 3-1/2 cups all-purpose flour
  • ½ cup water
  • ½ cup milk
  • ⅓ cup butter, cubed
Cranberry Filling:
  • 1¼ cup chopped fresh or frozen cranberries
  • ¼ cup packed brown sugar
  • ¼ cup water
  • 1 Tablespoon butter
  • ½ Tablespoon lemon juice
  • ½ cup walnuts
Topping:
  • 2 Tablespoons all-purpose flour
  • 2 Tablespoons sugar
  • 2 Tablespoons cold butter, divided
Instructions
Bread Dough:
  1. In a large bowl of a standing mixer (or you can mix it by hand), combine the sugar, yeast, salt and flour.
  2. Heat up the water, milk and butter to 120 degrees Fahrenheit. Pour the liquid ingredients into the dry ingredients and mix on low speed using a dough hook, until all the dry ingredients are incorporated into the wet ingredients.
  3. Increase the speed to medium-high and mix until the dough pulls aways from the sides of the bowl, about 5 minutes. Place the dough in a greased bowl, cover tightly with plastic wrap or a clean kitchen towel and set aside in a warm place to rise until the dough doubles in size, about 1 hour.
Cranberry Filling:
  1. Meanwhile, in a small saucepan, add the cranberries, (you can use either fresh or frozen), brown sugar and water. Bring to a boil, reduce to a simmer, and cook, covered, for about 15 minutes. The berries should "pop".
  2. Add the butter, lemon juice and walnuts, mixing to combine. Set aside while the dough finishes rising.
  3. Grease a 9x5 inch bread pan with butter or oil. Preheat the oven to 350 degrees Fahrenheit.
Topping:
  1. In a small bowl, combine the ingredients for the topping, with one Tablespoon of butter, setting the other Tablespoon of butter aside. Mix the ingredients with a fork, until you have a crumbly texture. Set aside.
Assembling the Bread:
  1. Roll out the dough on a lightly floured surface into a 20x10 inch rectangle.
  2. Spread the Cranberry Filling evenly on the surface of the rolled out dough, leaving about a 1 inch border around the edges.
  3. Roll up the dough tightly, starting with the long side. Place the rolled up dough into the prepared bread pan, in a zigzag way.
  4. Melt the remaining Tablespoon of butter and brush it over the top of the bread. Sprinkle the topping on top of the bread.
  5. Place the bread in a warm place to rise, until it doubles in size, about 40 minutes.
  6. Bake in the preheated oven, 40-45 minutes.
  7. Take the bread out of the bread pan onto a cooling rack until it cools for at least 15 minutes, preferably for 45 minutes to an hour, but who am I kidding? I can never wait that long!

 
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Comments

  1. Marina Degler says

    Wow , it looks butifull ! I just have to try this weekend.
    Just a question……Olga, you from the North:) but do you ever baked pecan pie?

  2. Mariyab says

    Yummy! I just bought a bag of cranberries now I know what to do with them:) can I use white sugar instead of brown? I’m just out of it at the moment.

  3. Valentin Goncharenko says

    This bread is so perfectly delicious! The tartness of the cranberries and the subtle sweetness of the dough go so well together!! Fantastic photos!! Keep the awesome posts going!!

  4. Deepti says

    Hi Olga! I have been following your recipes for some time now. I love the step by step pictorial representation and have tried quite a few of your recipes. This bread looks yummy though I don’t have fresh or frozen cranberries. Can I substitute with dried cranberries? Keep the posts coming!

    • says

      Hi Deepti! Thanks for visiting and browsing through the recipes.
      You probably can use dry cranberries, but you will need to add more water when you’re cooking them. I don’t think the cranberry filling will be as moist, juicy and tart as when using fresh or frozen cranberries.

  5. ksenia says

    I made this bread yesterday and it turned out perfect…not too sweet and not too tart! :) The best part of the recipe is your beautiful tutorial…it make the baking process very easy! Thank you for all the hard work!!!

  6. Lana says

    Hi Olga! I just can’t wait to try it….it looks and sounds like out of this world…..might even make it tonight if i have enough time. Thank you dear for another great post. You are a SUPER star;)

  7. Anna says

    Hi, I was wondering if I could use active dry yeast instead of the quick rise yeast packages? If so, how many teaspoons would I need?

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