Cranberry Swirl Loaf

This Holiday favorite is both tart and sweet and has a lovely light texture. When Cranberries are in season I always make this. It is a beautiful bread and perfect for neighbor gifts. It makes a very large loaf, so split it in half or quarters and make smaller loaves if you want! I found the recipe a few years ago online. Credit goes to SweetsLady.

Cranberry Swirl Loaf

Bread:

3 to 3 & 1/2 cups flour
1/3 cup sugar
1 (1/4) package yeast
1/2 tsp. salt
1/2 cup water
1/2 cup milk
1/3 butter

Filling:

1 cup fresh cranberries
1/4 cup brown sugar
1/4 cup water
1 Tbsp. butter
1/2 cup walnuts, chopped (optional)
1 Tbsp. lemon juice

Topping:

2 Tbsp. flour
2 Tbsp. sugar
2 Tbsp. cold butter, cubed

Directions:

1. In a large mixing bowl, combine 1 cup flour, sugar, yeast, and salt. In a saucepan, heat water, milk and butter to 120-130 degrees (you can do this in the microwave). Add dry ingredients, beat until combine. Stir in just enough flour to make a very soft dough.
2. 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 for 1 hour (set oven to 200 and turn off when preheated).
3. 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.
4. Punch down dough. Turn out onto a floured surface; roll into a 20-inch x 10 inch rectangle. Spread cooled filling within 1/2 inch of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place in a zig-zag pattern in a greased 9-inch x 3 inch loaf pan.
5. For topping, combine flour and sugar in a small bowl; cut in 1 Tbsp. butter until crumbly. Melt remaining butter; brush over dough. Sprinkle with topping. Cover and let rise until doubled, about 40 minutes. Bake at 350 degrees for 40-45 minutes or until bread sounds hollow when tapped. Cool in a pan for 10 minutes then carefully remove the pan to a wire rack to cool. Slice when cooled for at least 10-15 minutes.