Apple Cider Cranberry Bread
- 2 large loaves
- 1 Hr 20 Min
- COOK TIME
- 30 Min
- READY IN
- 1 Hr 50 Min
Dust off your old bread machine and get it out to make this prize-winning awesome Apple Cider Cranberry Bread. Real apple cider and fresh fruit and nuts make this scrumptious bread perfect for autumn or anytime.
What You'll Need:
- 4 1/2
teaspoons Fleischmann's Rapid Rise Yeast
- 1 cup warm water
cup granulated sugar, divided
- 2 large eggs
- 1 cup apple cider
- 1 tablespoon salt
- 1 tablespoon fresh lemon juice
cup plus 1 tablespoon vegetable oil
- 6 to 6-1/4 cups bread flour, divided (we used King Arthur)
cup (1 stick) unsalted butter, softened
cup confectioners' sugar
teaspoon freshly grated lemon peel
teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 2/3
cups peeled, cored, and chopped Jonathan apple
cup sweetened dried cranberries, chopped
cup toasted pecans, chopped
- 2 cups confectioners' sugar
teaspoon fresh lemon zest
teaspoon ground cinnamon
cup apple cider
What To Do:
- In a mixer bowl fitted with paddle attachment, combine yeast, warm water, and 2 teaspoons sugar. Let stand 10 minutes. Stir in remaining sugar, eggs, cider, salt, lemon juice, 1/4 cup vegetable oil, and 3 cups flour. Beat on low speed 2 minutes.
- Beat in 3 cups flour. Knead with dough hook until moderately soft dough forms, 5 to 8 minutes, adding additional flour as necessary. Use remaining 1 tablespoon vegetable oil to grease a large mixing bowl. Place dough in bowl; turn to grease top. Cover; refrigerate dough overnight.
- Remove dough from refrigerator and let stand 30 minutes.
- To make filling, in a small bowl, mix together butter, confectioners' sugar, lemon peel, cinnamon, and vanilla, stirring with a spoon. Set aside.
- Punch down dough; divide in half. On a lightly floured surface, roll each half into a 10- x 15-inch rectangle. Divide butter filling mixture evenly and spread within 1 inch of edges of each rectangle. Sprinkle evenly with apples, cranberries, and pecans. Starting from long side, tightly roll up and pinch edges to seal.
- Using a floured knife, cut ropes lengthwise in half. With cut-sides up, twist two ropes around each other to form a single piece. Place on parchment paper-lined baking sheets. Pinch ends together. Cover loaves, let rise 30 to 40 minutes, until puffy but NOT doubled.
- Bake in preheated 350-degree oven for 30 to 35 minutes, or until golden and done. To prevent overbrowning, tent loaves with foil for the last 5 minutes.
- To make glaze, mix all glaze ingredients with a spoon, beating until smooth.
- Drizzle glaze over cooled loaves. Garnish by sprinkling each loaf with 2 tablespoons cranberries and 2 tablespoons pecans.
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