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Apple Cider Cranberry Bread

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 Apple Cider Cranberry Bread

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.

Yields: 2 large loaves

Preparation Time: 1 hr 20 min

Chilling Time: 8 hr

Cooking Time: 30 min

What You'll Need:
  • DOUGH:
  • 4 1/2 teaspoons Fleischmann's Rapid Rise Yeast
  • 1 cup warm water
  • 1/2 cup granulated sugar, divided
  • 2 large eggs
  • 1 cup apple cider
  • 1 tablespoon salt
  • 1 tablespoon fresh lemon juice
  • 1/4 cup plus 1 tablespoon vegetable oil
  • 6 to 6-1/4 cups bread flour, divided (we used King Arthur)
  • FILLING:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon freshly grated lemon peel
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 2/3 cups peeled, cored, and chopped Jonathan apple
  • 3/4 cup sweetened dried cranberries, chopped
  • 3/4 cup toasted pecans, chopped
  • GLAZE:
  • 2 cups confectioners' sugar
  • 1/2 teaspoon fresh lemon zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup apple cider
What To Do:
  1. 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.
     
  2. 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.
     
  3. Remove dough from refrigerator and let stand 30 minutes.
     
  4. To make filling, in a small bowl, mix together butter, confectioners' sugar, lemon peel, cinnamon, and vanilla, stirring with a spoon. Set aside.
     
  5. 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.
     
  6. 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.
     
  7. 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.
     
  8. To make glaze, mix all glaze ingredients with a spoon, beating until smooth.
     
  9. Drizzle glaze over cooled loaves. Garnish by sprinkling each loaf with 2 tablespoons cranberries and 2 tablespoons pecans.

For more scrumptious Festival of Breads Contest-winning bread recipes, try Quick Raisin Granola Breakfast Rolls, Sweet Wheat Bread, and Fruit of the Vine and Rosemary Olive Oil Snack Bread with Pine Nuts.

OOH ITS SO GOOD!

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