Cranberry Orange Cinnamon Swirl Bread

Cranberry Orange Cinnamon Swirl Bread is bread that’s reminiscent of a cinnamon roll.  It’s soft and buttery tasting, with a luscious cinnamon filling with cranberries and orange zest.  It’s the perfect holiday breakfast bread!

Flavor the Moments

It’s Black Friday, and I’ll tell you what I’m NOT going to do today….shop.  I avoid it at all costs.  What am I doing today?  Going to back to back spin and TRX classes to work off cooking school and Thanksgiving.  I miss going to my classes, and today is a double whammy. 🙂

Flavor the Moments

I hope you all had a great Thanksgiving!  I certainly did, but I was a bit burnt out as I didn’t have much time to prep.  I didn’t get started prepping until Wednesday afternoon around 3:00 after I got home from school.  It was hectic, but it got done.  Luckily, I did have lots of help, but I created extra work for myself like I do every year because I don’t cut too many corners.  Homemade stock, homemade pie crust, appetizers, French Gougeres instead of dinner rolls, etc.  I also skipped my Sweet Potato Casserole and went for a new vegetable dish with a medley of root vegetables in browned butter and maple syrup, which I regretted.  I sat down to dinner and immediately missed my sweet potato casserole!

Flavor the Moments

Enough about Thanksgiving, we need to discuss this bread…this delicious, buttery, cinnamon-y, cranberry orange bread.  At first bite, it reminded me of a cinnamon roll.  The original recipe called for a crumbly topping that sounded like a big mess to me, so I opted out of that.  It didn’t need it — it was full of flavor and completely irresistible without it.

Flavor the Moments

I enjoyed this bread right out of the oven first, then I ate it for breakfast for two days before it was gone…long gone.  It was delicious toasted with butter, and that smell of cinnamon just warmed up the room.  There aren’t too many things more comforting or fun as a swirl bread, and this cranberry orange cinnamon swirl bread is calling your name.  Do you hear it? 🙂

Flavor the Moments

Cranberry Orange Cinnamon Swirl Bread
 
Prep time
Cook time
Total time
 
Cranberry Orange Cinnamon Swirl Bread is bread that's reminiscent of a cinnamon roll. It's soft and buttery tasting, with a luscious cinnamon filling with cranberries and orange zest. It's the perfect holiday breakfast bread!
Serves: About 16 slices
Ingredients
Bread:
  • 3 cups all purpose flour
  • ¼ cup coconut flour*
  • ¼ cup nonfat dry milk
  • 1¼ teaspoons sea salt
  • 1 teaspoon ground cinnamon
  • 3 tablespoons granulated sugar
  • 2½ teaspoons instant yeast
  • 4 tablespoons unsalted butter, cut into ¼" cubes
  • 1 cup room temperature water
Filling:
  • ¼ cup brown sugar
  • 1½ teaspoons ground cinnamon
  • ¼ cup dried cranberries
  • 1 tablespoon orange zest
  • 2 teaspoons all purpose flour
  • 1 egg
  • 1 tablespoon water
Instructions
For the dough:
  1. In a large bowl, whisk together the flour, coconut flour, dry milk, sea salt, cinnamon, sugar, and yeast. Add the butter cubes and the room temperature water and mix with a wooden spoon until incorporated. Pour the dough out onto a lightly floured surface and knead 10 minutes by hand, or 5-7 minutes with a mixer fitted with the dough hook attachment until the dough is smooth and satiny. Place the dough in a lightly oiled bowl and cover with plastic wrap and place in a warm, dry place to rise for 1 - 1½ hours or until puffy and almost doubled in size.
For the filling:
  1. Pulse the brown sugar, ground cinnamon, dried cranberries, orange zest, and flour in a food processor until the cranberries are coarsely chopped.
Assemble the bread:
  1. Lightly beat the egg with the tablespoon of water and set aside. Place the dough on a lightly oiled work surface and shape it into a rectangle, about 16x8 inches. Brush the dough with the prepared egg wash (you won't need all of it), then pat the filling gently and evenly onto the dough. Beginning at one short end, roll the dough into a log. Pinch the seam sides closed so that none of the filling escapes, and place into a lightly oiled loaf pan. Cover the pan with lightly oiled plastic wrap and set aside to rise for 1 more hour, or until it has crowned about 1" over the top of the loaf pan.
  2. Preheat the oven to 350 degrees. Place the bread on the middle rack of the oven and bake for 45 minutes, placing foil over the bread for the last 15 minutes if it appears that it's browning too quickly. Remove from the oven and cool in the pan for 5 minutes, then gently remove it from the pan and continue to cool on a wire rack. Enjoy!
Notes
* The original recipe called for ¼ cup potato flour or ⅓ cup of potato flakes, which I didn't have, so I used ¼ cup of coconut flour.

Recipe adapted from King Arthur Flour's Cinnamon Swirl Bread.