Recipes and Cooking Cranberry Twist Bread This holiday yeast bread is sweetened with an orange-flavored drizzle. Simply omit the icing to reduce the calories. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 25, 2022 Print Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Rise Time: 90 mins Bake Time: 25 mins Total Time: 30 mins Servings: 16 Jump to Nutrition Facts Ingredients 2 ¾ cup all-purpose flour 1 package active dry yeast ¾ cup milk ⅓ cup granulated sugar 2 tablespoon butter or margarine 1 egg ½ cup finely chopped cranberries 2 tablespoon finely chopped pecans 1 ½ teaspoon finely shredded orange peel ½ teaspoon pumpkin pie spice or apple pie spice 1 ½ teaspoon butter or margarine, melted 1 recipe Orange Icing (see recipe below) Orange Icing 1 ½ cup powdered sugar 1 ½ teaspoon finely shredded orange peel 2 tablespoon orange juice Directions In a large bowl stir together 1 cup of the flour and the yeast; set aside. In a small saucepan heat and stir milk, 2 tablespoons of the granulated sugar, the 2 tablespoons butter, and 1/2 teaspoon salt until warm (120 degree F to 130 degree F). Add milk mixture to flour mixture; add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can. Turn out dough onto a floured surface. Knead in enough remaining flour to make a soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (1 to 1-1/2 hours). Meanwhile, for filling, in a small bowl stir together cranberries, remaining sugar, pecans, orange peel, and spice; set aside. Punch down dough. Turn out onto lightly floured surface. Cover; let rest 10 minutes. Grease a baking sheet. Roll dough into a 14x10-inch rectangle. Brush with melted butter. Spread filling over dough. Starting from a long side, roll dough into a spiral. Seal seam. Place seam side down and cut roll in half lengthwise. Place cut sides up, side by side, on prepared baking sheet. Loosely twist halves together, keeping the cut sides up. Pinch ends to seal. Cover; let rise in a warm place until nearly double (about 30 minutes). Bake in a 375 degree F oven about 25 minutes or until golden brown (if necessary, cover loosely with foil the last 10 minutes to prevent overbrowning). Remove from baking sheet; cool on a wire rack. Drizzle with Orange Icing. Makes 16 servings. Orange Icing In a medium bowl combine powdered sugar, orange peel, and enough orange juice to make icing a drizzling consistency. Print Nutrition Facts (per serving) 136 Calories 3g Fat 24g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 136 % Daily Value * Total Fat 3g 4% Saturated Fat 2g 10% Cholesterol 19mg 6% Sodium 102mg 4% Total Carbohydrate 24g 9% Total Sugars 8g Protein 3g Vitamin C 1.2mg 6% Calcium 20.2mg 2% Iron 1.1mg 6% Potassium 60mg 1% Folate, total 44.4mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.