CRANBERRY SWIRL LOAF
My mother's made this bread for years, but she uses date filling. I loved her bread so much that I made my own, with cranberries for a slightly tart filling with the sweet streusel topping-sometimes I add a simple icing. Each slice reveals an enticing ruby swirl. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 pieces).
Number Of Ingredients 21
Steps:
- In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat water, milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a small saucepan, combine cranberries, brown sugar and water. Cook over medium heat until cranberries are soft, about 15 minutes. Remove from heat; stir in butter, lemon juice and, if desired, walnuts. Cool., Punch down dough. Turn onto a lightly floured surface; roll into a 20x10-in. rectangle. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Transfer to a greased 9x5-in. loaf pan, arranging in a slight zigzag fashion to fit., For topping, in a small bowl, combine flour and sugar; cut in 1 tablespoon butter until crumbly. Melt remaining butter; brush over dough. Sprinkle with crumb mixture. Cover with a towel; let rise in a warm place until doubled, about 40 minutes. Preheat oven to 350°., Bake until golden brown and dough is cooked through, 40-45 minutes. Carefully remove from pan to a wire rack to cool. If desired, combine glaze ingredients; drizzle over bread.
Nutrition Facts : Calories 210 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 140mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein.
GLAZED CRANBERRY SWIRL LOAF
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
Provided by Taste of Home
Time 55m
Yield 1 loaf (16 slices).
Number Of Ingredients 17
Steps:
- 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° for 25-30 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over bread.
Nutrition Facts : Calories 157 calories, Fat 3g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 95mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY SWIRL BREAD
So perfect for the holidays. They say this can be made with Cranberries or Dates. . .you pick! Recipe from Taste of Home, so you know it's good!!! Prep time including rising time.
Provided by januarybride
Categories Yeast Breads
Time 2h15m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a saucepan, heat the water, milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough.
- 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.
- For filling, in a small saucepan, combine the cranberries, brown sugar and water. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat; stir in the butter, walnuts and lemon juice. Cool.
- Punch dough down. Turn onto a lightly floured surface; roll into a 20-in. x 10-in. rectangle. Spread 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. loaf pan.
- For topping, in a small bowl, combine flour and sugar; 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. Carefully remove from pan to a wire rack to cool. Yield: 1 loaf (16 slices).
Nutrition Facts : Calories 209.9, Fat 8.9, SaturatedFat 4.2, Cholesterol 16.9, Sodium 121.4, Carbohydrate 29.5, Fiber 1.3, Sugar 9.5, Protein 3.6
CRANBERRY BREAD
Studded with cranberries, this quick bread is adaptable: Try it at breakfast or as an afternoon snack.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees; butter and flour a 9-by-5-inch loaf pan (8-cup capacity), and set aside. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt; set aside. In a medium bowl, combine butter, egg, and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries.
- Pour batter into prepared pan; sprinkle top with turbinado sugar, if desired. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour and 15 minutes. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely.
Nutrition Facts : Calories 310 g, Fat 7 g, Fiber 2 g, Protein 5 g
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.
Provided by SweetsLady
Categories Yeast Breads
Time 1h10m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 16
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
ROSY SWIRL CRANBERRY BREAD
This yeast-risen, homey-looking bread is grainy with a delectable jam-like swirl in the middle, featuring fresh cranberries. Source: Relish Mag
Provided by Ceezie
Categories Breads
Time 2h35m
Yield 2 loaves
Number Of Ingredients 15
Steps:
- 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.
- Sprinkle yeast over warm water, and let stand 10 minutes or until bubbly.
- Add eggs, vanilla, sugar, salt and yeast mixture to oat mixture. Stir well.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cover loaves and let rise until doubled in bulk, 45 to 60 minutes.
- 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.
Nutrition Facts : Calories 2407.9, Fat 61.7, SaturatedFat 33.6, Cholesterol 343.3, Sodium 3958.3, Carbohydrate 410.4, Fiber 38, Sugar 100, Protein 64.5
CRANBERRY APPLE SWIRL BREAD
This yummy yeast bread combines the sweet-tart flavors of cranberry and apple to make a beautiful-looking and luscious-tasting loaf.
Provided by larkspur
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 3h
Yield 20
Number Of Ingredients 17
Steps:
- Combine 2 cups flour and yeast in a large mixing bowl.
- Place milk, sugar, butter, and salt in a saucepan over medium-low heat. Stir until milk reaches 120 to 130 degrees F (50 to 55 degrees C) and butter almost melts, about 5 minutes.
- Add warm milk to the flour mixture along with apple and eggs. Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can using a wooden spoon.
- Turn dough out onto a floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic, 6 to 8 minutes.
- Shape dough into a ball. Place dough in a lightly greased bowl; turn once to grease the surface. Cover and let rise in a warm place until doubled, about 1 hour.
- Meanwhile, combine cranberries, sugar, and water in a small saucepan. Cook until cranberries pop, about 15 minutes. Stir in walnuts, butter, and lemon juice. Remove from heat and let cool.
- Punch dough down. Turn out onto a lightly floured surface; divide in half. Cover and let rest for 10 minutes. Grease two 9x5-inch loaf pans.
- Roll 1/2 of the dough into a 14x9-inch rectangle. Spread 1/2 of the cranberry filling on top. Roll up both sides towards the center, starting from the short ends. Place loaf, rolled side-up, in a prepared pan. Repeat with remaining dough and filling. Cover loaves and let rise until doubled, about 45 minutes.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven until tops are golden brown and sound hollow when tapped with your fingers, about 30 minutes. Transfer to wire racks to cool.
- Mix powdered sugar, milk, and vanilla extract to make glaze. Drizzle glaze over cooled loaves.
Nutrition Facts : Calories 232.1 calories, Carbohydrate 39.2 g, Cholesterol 25 mg, Fat 6.1 g, Fiber 1.7 g, Protein 5.6 g, SaturatedFat 2.4 g, Sodium 121.8 mg, Sugar 13.7 g
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