Heartwarming Cranberry-Orange Bread

Try this delicious sweet bread made with cranberries and flavored with orange.

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  • prep time 30 min
  • total time 5 hr 0 min
  • ingredients 10
  • servings 12
 

Ingredients

1
loaf frozen sweet or white bread dough, thawed (1/3 of 48-oz. pkg.)
3/4
cup chopped fresh or frozen cranberries
2
teaspoons all purpose or unbleached flour
2
teaspoons grated orange peel
1/3
cup sugar
1/4
teaspoon allspice or cinnamon
3
tablespoons margarine or butter, softened
1/2
cup powdered sugar
1
to 2 teaspoons orange juice
2
tablespoons chopped pecans

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Let dough rise as directed on package. Meanwhile, line cookie sheet with parchment paper or generously grease.
  • 2 In medium bowl, combine cranberries, flour and orange peel; mix well. In small bowl, combine sugar and allspice.
  • 3 Roll dough to form 16x12-inch rectangle. Spread with margarine. Sprinkle evenly with sugar mixture. Spread cranberry mixture evenly over sugar mixture. Starting with long side, roll up jelly-roll fashion. Pinch seam to seal. Place, seam side up, on paper-lined cookie sheet.
  • 4 Fold half of roll over top of other half, sealing ends together. Starting 1 inch from sealed end, cut all the way through dough to folded end. Turn cut sides out so they face up, forming a heart shape. (See photo). Cover with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 50 to 60 minutes.
  • 5 Heat oven to 350°F. Uncover dough. Bake 20 to 30 minutes or until light golden brown. Immediately remove from cookie sheet. Cool 10 minutes.
  • 6 In small bowl, blend powdered sugar and enough orange juice for desired drizzling consistency. Drizzle over warm loaf. Sprinkle with pecans. Serve warm or cool.
  • 1 Let dough rise as directed on package. Meanwhile, line cookie sheet with parchment paper or generously grease.
  • 2 In medium bowl, combine cranberries, flour and orange peel; mix well. In small bowl, combine sugar and allspice.
  • 3 Roll dough to form 16x12-inch rectangle. Spread with margarine. Sprinkle evenly with sugar mixture. Spread cranberry mixture evenly over sugar mixture. Starting with long side, roll up jelly-roll fashion. Pinch seam to seal. Place, seam side up, on paper-lined cookie sheet.
  • 4 Fold half of roll over top of other half, sealing ends together. Starting 1 inch from sealed end, cut all the way through dough to folded end. Turn cut sides out so they face up, forming a heart shape. (See photo). Cover with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 50 to 60 minutes.
  • 5 Heat oven to 350°F. Uncover dough. Bake 20 to 30 minutes or until light golden brown. Immediately remove from cookie sheet. Cool 10 minutes.
  • 6 In small bowl, blend powdered sugar and enough orange juice for desired drizzling consistency. Drizzle over warm loaf. Sprinkle with pecans. Serve warm or cool.

EXPERT TIPS

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Expert Tips

Place roll, seam side up, on paper-lined cookie sheet. Fold half of roll over top of other half, scaling ends together. Starting 1 inch from the sealed end, use a knife to cut all the way through dough to folded end. Turn cut sides out so they face up, forming a heart shape and revealing the cranberry filling.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Slice
Calories
200
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
230mg
230%;
Total Carbohydrate
31g
31%
(Dietary Fiber
1g
1%
  Sugars
13g
13%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
0%;
Iron
8%;
Exchanges:
1 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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