Cranberry Swirl Bread

If you love homemade bread, or any bread for that matter, I think you will find this cranberry swirl bread pretty special! It is a tasty yeast bread with a pretty purple-ly red cranberry and nut swirl filling throughout the dough.

Editor’s note: This is an updated version of an article originally posted December 2009 with better photos and additional information.

When the dough is complete, remove it from the machine and roll into a rectangle. Spread on the cranberry filling, roll up, pinch edges and place into a greased pan. Sprinkle on the topping and allow to rise for a second time. Then bake! 

Give yourself about 4-hours start to finish but remember most of the time is inactive on your part.

I used walnuts but you can substitute pecans or omit the nuts all together. I think raisins might be a good addition as well 🙂

How to make cranberry swirl bread

Making the dough in a bread maker

Bread machine dough instructions

Place the dough ingredients in bread pan in order listed in the ingredient list. That is: the 1 large egg plus enough warm water to equal 1 cup, 1/4-cup softened butter (not melted), 1 1/2-teaspoons of salt, 3-cups bread flour, 3-tablespoons nonfat dry milk, 3-5 tablespoons sugar and then 2-teaspoons bread machine yeast (also called Rapid Rise yeast).

Set the machine on Basic Dough setting and press start.

When the cycle is completed, remove the dough from the bread pan and place onto a lightly oiled or floured board or countertop.

Preparing the cranberry filling

Zest the lemon to measure 1 teaspoon.

Combine the chopped cranberries, 1/4-cup brown sugar and 1/4-cup water, and 1/2-teaspoon lemon zest in a small saucepan.

Cook over medium heat until the mixture is thick and there is no remaining liquid, about 15 minutes.

Stir in the 1-tablespoon of butter, 1/2-cup walnuts (or pecans) and 1-tablespoon lemon juice.

Making the crumb topping

In a small bowl, combine 2-tablespoons all-purpose flour, 2-tablespoons sugar and 1-tablespoon of cold butter. Cut in until crumbly.

Shaping the dough

Spread the cooled filling to within 1/2-inch of edges.

Sprinkle with the crumb topping.

Cover lightly with a lint-free towel and let rise until doubled, about 40 minutes.

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 Cranberry Swirl Bread

PRINT RECIPE

Makes 1 loaf

INGREDIENTS

Dough Ingredients

• 1 large egg plus enough water to equal 1 cup 
• 1/4 cup butter at room temperature
• 1 1/2 teaspoons salt
• 3 cups bread flour (add a little more if dough seems too wet)
• 3 tablespoons nonfat dry milk
• 3-5 tablespoons sugar
• 2 teaspoons bread machine yeast
  
  Filling:
• 1 cup chopped fresh or frozen cranberries
• 1/4 cup packed brown sugar
• 1/4 cup water
• 1 tablespoon butter
• 1/2 cup chopped walnuts (or pecans)
• 1 tablespoon lemon juice
• 1/2 teaspoon lemon zest
  
  
  Topping:
• 2 tablespoons all-purpose flour
• 2 tablespoons sugar
• 2 tablespoons cold butter, divided

DOUGH DIRECTIONS

Place the dough ingredients in bread pan in order listed in the ingredient list above.

Set the machine on Basic Dough setting and press start.

When the cycle is completed, remove the dough from the bread pan and place onto a lightly oiled or floured board or countertop.

CRANBERRY FILLING DIRECTIONS

Combine the cranberries, brown sugar and water in a small saucepan.

Cook over medium heat until the mixture is thick and there is no remaining liquid,  about 15 minutes.

Remove from the heat; stir in the butter, walnuts and lemon juice. Cool.

SHAPING THE DOUGH

Gently punch the dough down.

Turn the dough onto a lightly oiled or floured surface.

Roll the dough into a 20-in. x 10-in. rectangle.

Spread the cooled filling to within 1/2 inch of edges.

Roll the dough up, jelly-roll style, starting with a long side.

Pinch the seam to seal.

Place the dough in a zigzag pattern into a greased 9-inch x 5-inch x 3-inch loaf pan.

Making the crumb topping

Combine the flour and sugar in a small bowl.

Cut in 1 tablespoon of butter until crumbly.

Melt the remaining butter; brush over the dough.

Sprinkle with the crumb topping.

Cover lightly with a lint-free towel and let rise until doubled, about 40 minutes.

Bake in a preheated oven at 350° for 40-45 minutes or until bread sounds hollow when tapped.

Carefully remove bread from the pan to a wire rack to cool.

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