If you are looking for a recipe that looks like it came from a fancy bakery but is secretly simple, you have found it. This Decadent Cranberry Cream Cheese Swirl Bread is absolutely gorgeous. It has a bright, tart cranberry filling twisted through a soft, sweet bread dough.
Every slice is a work of art! It is one of my favorite Holiday Bread Recipes to make when the weather gets chilly. It makes the whole house smell amazing while it bakes. Let’s get started on this wonderful Cranberry Loaf Recipe.
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Why You’ll Love This Recipe
Honestly, this bread is a total showstopper. The bright red swirl of cranberries against the light bread is just so pretty. It’s perfect for a holiday brunch or a special breakfast treat.
The flavor is also perfectly balanced. You get the sweetness from the dough and glaze, which pairs beautifully with the tartness of the fresh cranberries. The pecans add a lovely little crunch, too.
Plus, this recipe is a great way to get comfortable with yeast dough. The steps are straightforward, and the result is so rewarding. You will feel like a professional baker!
Ingredients
For The Bread
- 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
For The Cranberry Filling
- 1 1/2 cups chopped fresh or frozen cranberries
- 1/4 cup packed brown sugar
- 1 teaspoon cornstarch
- 1/4 cup water
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 1/2 cup chopped pecans
For The Glaze
- 3/4 cup confectioners sugar
- 1 tablespoon milk
Step By Step Instructions
Step 1: Mix The Dry Ingredients
In a large bowl, go ahead and mix the sugar, yeast, salt, and 1 cup of the flour. Just give it a quick stir to combine everything evenly.
Step 2: Warm The Wet Ingredients
In a small saucepan over medium heat, gently warm the water, milk, and cubed butter. You just want the butter to melt. Let it cool until it feels lukewarm, around 120 degrees F.
Step 3: Make And Knead The Dough
Pour the warm liquid into your dry ingredients. Beat with a mixer on medium speed for about 2 minutes. Now, stir in the rest of the flour, one cup at a time, until a soft dough forms.
Turn the dough out onto a floured surface. Knead it for 5 to 6 minutes until it is smooth and elastic. It is a great little workout!
Step 4: Let The Dough Rise
Place the dough in a greased bowl and cover it with plastic wrap. Let it rise in a warm spot for about an hour, or until it has doubled in size.
Step 5: Prepare The Cranberry Filling
While the dough is rising, make the filling. In a small saucepan, combine the cranberries, brown sugar, cornstarch, and water. Cook over medium heat for 10 to 15 minutes.
You will see the mixture thicken and the cranberries start to burst. Remove it from the heat and stir in the butter, lemon juice, and pecans. Let this cool down completely.
Step 6: Assemble The Loaf
Punch down the risen dough and turn it onto a lightly floured surface. Roll it out into a large 10 by 20 inch rectangle. Spread the cooled cranberry filling all over, leaving a small border.
Roll it up tightly, jelly roll style, starting from a long side. Pinch the seam to seal it all up. This keeps the yummy filling inside.
Step 7: The Second Rise
Carefully transfer the roll, seam side down, into a greased 9 by 5 inch loaf pan. You can arrange it in a zigzag pattern to fit. Cover it with a towel and let it rise again for 30 to 40 minutes.
Step 8: Bake And Glaze
Preheat your oven to 350 degrees F. Bake the loaf for 40 to 45 minutes, or until it’s a beautiful golden brown. Let it cool in the pan for 10 minutes before moving it to a wire rack.
Once the bread is completely cool, mix the confectioners sugar and milk to make a glaze. Drizzle it all over the top. So pretty!
How To Store Leftovers
If you happen to have any leftovers, you can store this Cranberry Cream Cheese Bread in an airtight container at room temperature. It should stay fresh for about 2 to 3 days.
I find that slicing it as you go keeps it from drying out. A quick trip to the toaster oven can bring a slice right back to life!
Tips
For that extra rich, creamy texture the name implies, you can add 4 ounces of softened cream cheese to the cranberry filling. Just mix it in after the filling has cooled slightly.
Don’t have pecans? Walnuts would be a fantastic substitute. You could also leave the nuts out completely if you prefer a nut free version.
When letting your dough rise, a great warm place is an oven that is turned off but has the light on. It creates a perfect cozy environment for the yeast to do its thing.
Conclusion
Making this Decadent Cranberry Cream Cheese Swirl Bread is such a fun and delicious project. It’s one of those Holiday Bread Recipes that will impress everyone.
The combination of soft bread, tart cranberries, and a sweet glaze is simply wonderful. I hope you enjoy making and sharing this beautiful Cranberry Loaf Recipe with your loved ones!
FAQ
Can I Use Frozen Cranberries?
Yes, absolutely! The recipe works perfectly with either fresh or frozen cranberries. You do not even need to thaw them before making the filling.
Can I Make This Ahead Of Time?
You sure can. You can prepare the dough and let it do its first rise in the refrigerator overnight. Just let it sit at room temperature for a bit before shaping it the next day.
What If My Dough Does Not Rise?
This usually means the yeast was not activated. Your liquid might have been too hot, or the yeast could be old. Also, make sure your rising spot is warm enough. A little patience often helps!
Decadent Cranberry Cream Cheese Swirl Bread
This gorgeous bread features a bright, tart cranberry filling twisted through a soft, sweet dough. It looks like it came from a fancy bakery but is surprisingly simple to make at home.
Ingredients
Instructions
- Make the dough: In a large bowl, mix sugar, yeast, salt, and 1 cup flour. In a saucepan, warm water, milk, and cubed butter until lukewarm (120°F).
- Combine and knead: Pour warm liquid into the dry mix. Beat for 2 minutes. Stir in remaining flour to form a soft dough. Knead on a floured surface for 5-6 minutes until smooth and elastic.
- First rise and make filling: Place dough in a greased bowl, cover, and let rise for 1 hour until doubled. While it rises, make the filling: Simmer cranberries, brown sugar, cornstarch, and water for 10-15 minutes until thick. Stir in butter, lemon juice, and pecans. Let cool completely.
- Assemble and second rise: Punch down dough, roll into a 10×20-inch rectangle, and spread with the cooled cranberry filling. Roll up tightly, seal the seam, and place in a greased 9×5 inch loaf pan. Cover and let rise for another 30-40 minutes.
- Bake and glaze: Bake at 350°F for 40-45 minutes until golden brown. Let cool completely on a wire rack. Mix confectioners sugar and milk for the glaze, then drizzle over the cooled bread.
Notes
For a richer, creamier texture, mix 4 ounces of softened cream cheese into the cranberry filling after it has cooled slightly.
Walnuts make a great substitute for pecans, or you can omit nuts entirely.
A great warm place for dough to rise is an oven that is turned off but has the light on.
Nutrition
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Sugar
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