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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Braided Cranberry Bread

Makes: 18 servings
Prep 30 mins Rise 1 hr to 1 hr 30 mins Bake 25 mins
Braided Cranberry Bread
  • 2 3/4 - 3  cups  all-purpose flour
  • 1  package  active dry yeast
  • 1/2  cup  milk
  • 1/4  cup  water
  • 2  tablespoons  granulated sugar
  • 2  tablespoons  butter
  • 1/2  teaspoon  salt
  • 1  egg
  • 1/2  cup  finely chopped fresh cranberries
  • 1/4  cup  packed brown sugar
  • 2  tablespoons  finely chopped pecans
  • 1 1/2  teaspoons  finely shredded orange peel
  • 1/4  teaspoon  ground cinnamon
  • 1/4  teaspoon  ground nutmeg
  • 1/8  teaspoon  ground cloves
  • 1 1/2  teaspoons  butter, melted
  •  Orange Icing (optional) (below)

1. In a large bowl, combine 1 cup of the flour and the yeast; set aside. In a medium saucepan, heat and stir milk, the water, granulated sugar, the 2 tablespoons butter, and the salt until warm (120 degrees F to 130 degrees F) and butter almost melts. Add milk mixture to flour mixture; add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

2. Turn out dough onto a floured surface. Knead in enough of the remaining flour to make a soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place until double in size (1 to 1-1/2 hours).

Meanwhile, for filling::

3. In a small bowl, stir together cranberries, brown sugar, pecans, orange peel, cinnamon, nutmeg, and cloves; set aside.

4. Punch down dough. Turn out onto lightly floured surface. Cover and let rest for 10 minutes. Grease a baking sheet. Roll dough into a 14x10-inch rectangle. Brush with the melted butter. Spread filling over dough. Starting from a long side, roll up dough. Seal seam. Cut roll in half lengthwise. Turn cut sides up. Loosely twist halves together, keeping the cut sides up. Pinch ends to seal. Place loaf on the prepared baking sheet. Cover; let rise in a warm place until nearly double in size (about 30 minutes). Meanwhile, preheat oven to 375 degrees F.

5. Bake about 25 minutes or until golden. Transfer loaf to a wire rack; cool completely. If desired, drizzle with Orange Icing.

Orange Icing
  • 1 1/2  cups  powdered sugar
  • 1 1/2  teaspoons  finely shredded orange peel
  • 2 - 3  tablespoons  orange juice

1. In a medium bowl combine powdered sugar, orange peel, and enough orange juice to make icing a drizzling consistency.

Nutrition Facts (Braided Cranberry Bread)
  • Servings Per Recipe 18,
  • cal. (kcal) 116,
  • Fat, total (g) 3,
  • chol. (mg) 17,
  • sat. fat (g) 1,
  • carb. (g) 20,
  • fiber (g) 1,
  • pro. (g) 3,
  • sodium (mg) 85,
  • Percent Daily Values are based on a 2,000 calorie diet

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