Baking/ Bread/ Holidays/ Recipe

Cranberry Twist Bread

Sliced Cranberry Twist Bread on a breakfast table.

Impressive Twisted Bread with a Cranberry Orange Filling

A full loaf of Cranberry Twist Bread.

As soon as cranberries make an appearance in the grocery stores, my every thought seems to be cranberry dishes! My original plan for this bread was to make cranberry sweet rolls like my raspberry sweet rolls. When I started rolling up the bread I was suddenly inspired by a bread I made last year – Cheesy Pesto Bread.  

Instead of slicing the rolled dough into smaller slices, I made one long slit across the top of each roll.

Long slits cut into the top of each roll is an important step in making Cranberry Twist Bread.

Then I twisted the two strands together – making the twist in Cranberry Twist Bread!

Twisting the two strands together to make Cranberry Twist Bread

When the bread comes out of the oven, it looks like you’ve create a nearly impossible masterpiece! Unfortunately I was the only one at home while I was baking this bread. All the oohs and aahs came from me – although I’m sure my kids would have been really impressed!

Fresh cranberries and orange peel make up the filling for Cranberry Twist Bread

The kids did love the bread, but still no oohs and aahs over the taste. Nope, my three teenagers just don’t gush over my food anymore – they have become the silent type while walking through the kitchen!

I have to pry deep into their thoughts to know what they are thinking. I have become a mind reader – when they come back for seconds or thirds, I know I have created something they approve!

Chopped cranberries with orange peel and sugar make up the filling for Cranberry Twist Bread

Now that I’ve made this cranberry bread, I am still thinking about making cranberry sweet rolls! Oh, so many baking ideas, so little baking time!

A loaf of cranberry twisted bread cooling before cutting.

For now I am enjoying this Cranberry Twisted Bread. Yes, there are still a few slices left!  The kids didn’t eat it all. I toasted up a slice this morning for breakfast. Delicious!!!

Sliced Cranberry Twisted Bread served on a platter.

5 from 4 votes
Sliced Cranberry Twisted Bread served on a platter.
Cranberry Twisted Bread
Prep Time
30 mins
Cook Time
45 mins
Rise Time
1 hr 30 mins
Total Time
1 hr 15 mins
 

Filled and twisted cranberry bread.

Course: Baking, Bread
Cuisine: American
Keyword: cranberry bread, Holiday Bread
Servings: 12 slices
Calories: 339 kcal
Author: Kathy
Ingredients
Bread
  • 1 cup whole milk warmed
  • 2 1/4 teaspoon yeast
  • 1/3 cup granulated sugar
  • 1 Tablespoon orange zest
  • 3 eggs
  • 1/2 cup butter melted
  • 1 teaspoon salt
  • 5 cups flour
Filling
  • 2 cups cranberries
  • 1 Tablespoon orange zest
  • 1 Tablespoon orange juice fresh squeezed
  • 1/4 cup granulated sugar
Instructions
Bread
  1. In the bowl of a stand mixer, add milk, yeast and sugar. Stir until mixed. Let sit for 5 minutes until mixture is bubbly. 

  2. Mix in orange peel, eggs, butter and salt.

  3. Add flour 1 cup at a time. Add up to an extra half cup of four if needed.

  4. Knead  dough for 10 minutes on low speed.  

  5. Place dough in a lightly greased bowl, cover and let rise until doubled.

Filling
  1. Add cranberries, orange zest, orange juice and sugar to food processor. Pulse until mixture is coarsely chopped.  

Assembly of Bread
  1. Punch down dough and divide into two equal pieces.  Working with one piece at a time, roll out dough to a 10" x 14" rectangle. 

  2. Spread half cranberry mixture over rectangle. Roll up jelly roll style from long edge. Pinch seam together. Repeat with second piece of dough.

  3. Place dough on a baking sheet on a piece of parchment paper. Pinch one edge of rolls together. Gently twist one roll over the other. Repeat until the two ends come together. Pinch ends together.

  4. Cover bread with a clean cloth and let rise for 30 minutes. 

  5. Place in a preheated 350 degree oven for 40-45 minutes.

  6. Remove from baking sheet and place on a cooling rack.  Allow bread to fully cool before slicing. 

Nutrition Facts
Cranberry Twisted Bread
Amount Per Serving
Calories 339 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 5g 25%
Cholesterol 63mg 21%
Sodium 288mg 12%
Potassium 133mg 4%
Total Carbohydrates 53g 18%
Dietary Fiber 2g 8%
Sugars 11g
Protein 8g 16%
Vitamin A 6.8%
Vitamin C 5.2%
Calcium 4.1%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

Other Great Recipes to Try

Cranberry Nut BarsCranberry Nut Bars

Cranberry Orange MuffinsCranberry Orange Muffins

Cranberry Orange Swirl CookiesCranberry Swirl Cookies

This Cranberry Twist Bread makes an impressive statement and is perfect for holiday breakfast or brunch. #cranberry #cranberrybread #breakfast #brunch #holidays #Christmas

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15 Comments

  • Reply
    David @ Spiced
    November 5, 2018 at 6:23 am

    What a fun and festive recipe, Kathy! I hear ya about so many baking projects and so little time, but I definitely want to put this bread on my ‘to-bake’ list. It looks fantastic, and I’m pretty sure I could eat an entire loaf by myself. 🙂 Love the twisted appearance here!

    • Reply
      Kathy
      November 6, 2018 at 5:04 am

      The twist makes it really fun, plus it puts all that cranberry goodness throughout the bread!

  • Reply
    Karen @ Seasonal Cravings
    November 5, 2018 at 6:41 am

    I love all things cranberry this time of year! This would be perfect for Thanksgiving morning for house guests!

    • Reply
      Kathy
      November 6, 2018 at 5:05 am

      It would be perfect for Thanksgiving morning!

  • Reply
    Dawn - Girl Heart Food
    November 5, 2018 at 7:18 am

    I just love fresh cranberries…and bread, of course. This is one beautiful loaf, my friend! Love the braiding action you have goin’ on! I can only imagine how delicious this is fresh outta the oven 🙂

    • Reply
      Kathy
      November 6, 2018 at 5:04 am

      Thanks, Dawn!

  • Reply
    Loretta
    November 5, 2018 at 8:31 am

    Cranberry citrus is a great combination, one of my favorites, especially for breakfast. This looks delicious, and beautiful in general, almost too pretty to eat (almost!)

  • Reply
    allie
    November 5, 2018 at 10:56 am

    Hi Kathy – this is such a beautiful bread! I love the pretty cranberry twist. Perfect for the upcoming holidays. My kids don’t make much fanfare about my cooking either these days. But I’ll tell you, after they go to college and eat cafeteria food, then they are much more appreciative when they get back! At least that has been my experience. Ha.

    • Reply
      Kathy
      November 7, 2018 at 3:57 am

      Too funny! 🙂

  • Reply
    Nicoletta Sugarlovespices
    November 7, 2018 at 7:06 am

    Yes! That’s how I would have it: every morning, toasted, until there is no more. It looks beautiful and I love the cranberry orange combo!

    • Reply
      Kathy
      November 10, 2018 at 7:51 am

      It was really delicious toasted!

  • Reply
    Adina
    November 7, 2018 at 7:21 am

    A perfect looking loaf, I have never used cranberries this way, I bet it is delicious!

    • Reply
      Kathy
      November 10, 2018 at 7:32 am

      Cranberries are really quite versatile. They can be used in so many different dishes.

  • Reply
    Mary Ann | The Beach House Kitchen
    November 8, 2018 at 7:19 pm

    Your breads are always so beautiful Kathy! I’m envious of your talents at bread making! Love the cranberry orange combo of this beauty!

    • Reply
      Kathy
      November 10, 2018 at 7:19 am

      Thanks, Mary Ann!

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