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5 from 2 votes

Cranberry Orange Walnut Sweet Bread

With a subtle orange flavor, a soft tender crumb, and a sweet fruit and nut filling.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Sweet Bread
Cuisine: American
Keyword: Bread, cranbery, orange, walnut
Servings: 1 Loaf
Calories: 3692kcal
Author: Tricia

Ingredients

For the starter:

  • 1 cup all-purpose flour
  • ½ cup cool water
  • teaspoon active dry yeast

For the dough:

  • 2 ¼ cups all-purpose flour
  • 1 1¼ teaspoons salt
  • 2 teaspoons Active Dry Yeast
  • cup granulated sugar
  • ¼ cup unsalted butter room temperature
  • 2 large eggs
  • 1 large egg yolk white reserved
  • 1 teaspoon pure vanilla extract
  • Zest of 1 large orange

For the filling:

  • ¾ cups dried cranberries
  • ¾ cup walnuts
  • ½ cup lightly packed light brown sugar
  • 1 tablespoon dark spiced rum optional

For the topping:

  • Coarse sugar

Instructions

  • The night before baking - make the starter. Combine the starter ingredients: 1 cup flour, ½ cup cool water and ⅛ teaspoon yeast.
  • On baking day scrape the starter into the bowl of a stand mixer fitted with a dough hook. Add the remaining dough ingredients and knead until the dough is elastic and satiny. Transfer the dough to a clean, lightly oiled bowl. Cover with a clean kitchen towel and place in a warm, draft free location for about 1 to 2 hours or until puffy (not the same as doubled in size - just puffy.)
  • While the dough is rising, combine the cranberries and rum. Stir occasionally while the dough is resting to re-hydrate the cranberries.
  • Divide the dough into three equal pieces, On a lightly floured surface, flatten each piece out into a 6" by 12" rectangle.
  • Drain any excess rum from the cranberries and add the brown sugar and walnuts. Stir until combined. Divide the filling between the three pieces of dough. Spread the filling leaving about 2 inches on one long side.
  • Starting with the long edge, roll each rectangle into a log taking care to seal the dough to prevent the filling from seeping out. Braid the logs together tucking the end pieces underneath. Place the braided dough on a parchment lined baking sheet. Lightly spray a piece of plastic wrap and cover the braid. Allow the dough to rise again just until puffy - about 1 hour.
  • Preheat oven to 350°F.
  • Whisk the reserved egg white with 1 tablespoon water and brush onto the braid. Sprinkle with coarse sugar and bake for 30 to 35 minutes. Cover with foil if needed to prevent the dough from getting to dark.
  • Remove the bread from the oven and place on a rack to cool.

Notes

Recipe adapted from King Arthur Flour
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 3692kcal | Carbohydrates: 584g | Protein: 80g | Fat: 124g | Saturated Fat: 40g | Polyunsaturated Fat: 47g | Monounsaturated Fat: 27g | Trans Fat: 2g | Cholesterol: 644mg | Sodium: 5437mg | Potassium: 1419mg | Fiber: 29g | Sugar: 244g | Vitamin A: 2170IU | Vitamin C: 1mg | Calcium: 348mg | Iron: 25mg