Glazed Cranberry Swirl Loaf

Name: Glazed Cranberry Swirl Loaf
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 1 loaf (16 pieces)
Ingredients: 2-1/2 to 3 cups all-purpose flour; 2 tablespoons sugar; 1 package (1/4 ounce) active dry yeast; 1/2 teaspoon salt; 1/2 cup 2% milk; 1/4 cup water; 2 tablespoons butter; 1 large egg, room temperature; FILLING:; 1/2 cup chopped fresh or frozen cranberries, thawed; 1/2 cup packed brown sugar; 2 tablespoons chopped pecans; 1/2 teaspoon grated orange zest; 1/4 teaspoon ground nutmeg; GLAZE:; 3/4 cup confectioners' sugar; 2 to 3 tablespoons orange juice

Total Time Prep: 30 min. + rising Bake: 25 min. + cooling

Yield 1 loaf (16 pieces)

Test Kitchen Approved

This is one of my favorite recipes to serve during the holidays. Without the filling, it makes a nice soft, chewy bread for any regular day! —Chris Carattini, Chadron, Nebraska

Ingredients

2-1/2 to 3 cups all-purpose flour
2 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1/2 teaspoon salt
1/2 cup 2% milk
1/4 cup water
2 tablespoons butter
1 large egg, room temperature
FILLING:
1/2 cup chopped fresh or frozen cranberries, thawed
1/2 cup packed brown sugar
2 tablespoons chopped pecans
1/2 teaspoon grated orange zest
1/4 teaspoon ground nutmeg
GLAZE:
3/4 cup confectioners' sugar
2 to 3 tablespoons orange juice

Directions

In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat until moistened. Add the egg. Beat on medium speed for 2 minutes. Add 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, combine filling ingredients.
Punch dough down; divide in half. Roll each portion into a 12x9-in. rectangle. Spread filling over each rectangle to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Twist the 2 rolls together; pinch ends to seal. Place in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 30 minutes.
Bake at 375° until golden brown, 25-30 minutes. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over bread.

Nutrition Facts

1 piece: 157 calories, 3g fat (1g saturated fat), 18mg cholesterol, 95mg sodium, 30g carbohydrate (14g sugars, 1g fiber), 3g protein.

This is one of my favorite recipes to serve during the holidays. Without the filling, it makes a nice soft, chewy bread for any regular day! —Chris Carattini, Chadron, Nebraska

Recipe Creator