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Sliced cranberry bread with cranberry jam swirls and a golden crust on a dark green platter.
Inga

Cranberry Bread – Soft & Buttery Jam Swirl Loaf

Soft, buttery cranberry bread filled with sweet-tart cranberry jam and twisted into a beautiful braided loaf. Perfect for holiday breakfasts, weekend brunches, or an afternoon treat with coffee.
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Prep Time 25 minutes
Cook Time 30 minutes
Rising Time 2 hours
Total Time 2 hours 55 minutes
Servings: 10 slices
Course: Bread, Breakfast, Dessert
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

For the dough:
  • 2¼ cups all-purpose flour 270 g
  • 1 teaspoon dry yeast approximately 3 g
  • 2 tablespoons granulated sugar 25 g
  • ⅓ cup plus 1 tablespoon and 1 teaspoon warm milk 100 ml
  • 5 tablespoons plus 2 teaspoons butter softened (80 g)
  • 2 large eggs
For the filling and finish:
  • About ½ cup cranberry jam 150 g
  • Additional butter as needed, for brushing the baked loaf

Equipment

  • Large mixing bowl
  • Rolling Pin
  • Sharp knife
  • 9 × 5-inch (23 × 13 cm) loaf pan and parchment paper

Method
 

  1. Make the dough. Combine the yeast, sugar, warm milk, and eggs in a large mixing bowl. Add the flour and softened butter. Mix until a dough forms, then knead until smooth and elastic.
  2. First rise. Cover the bowl and leave in a warm place for about 1 hour, or until the dough has doubled in size.
  3. Roll and fill. Turn the dough onto a lightly floured surface. Roll into a thin rectangle and spread evenly with the cranberry jam, leaving a small border around the edges.
  4. Shape the loaf. Roll the dough into a log, starting from a long edge. Cut the log lengthwise into two long halves. Turn the cut sides upward and gently twist the halves around each other, keeping the jam layers exposed. Tuck the ends underneath.
  5. Second rise. Line a 9 × 5-inch loaf pan with parchment paper. Place the braided dough inside, cover loosely, and let rise for another 1 hour, or until noticeably puffy.
  6. Bake. Preheat the oven to 375°F (190°C) for about 15 minutes. Reduce the temperature to 340°F (170°C) and bake the loaf for approximately 30 minutes, or until golden and baked through. Cover loosely with foil if the top browns too quickly.
  7. Finish and cool. Brush the hot loaf with a little butter. Let it rest briefly in the pan, then transfer to a wire rack using the parchment paper. Allow to cool before slicing into 10 portions.

Notes

  • Measure carefully: US measurements are approximate; use the gram and milliliter measurements for the most consistent results.
  • Milk temperature: Use warm milk so the yeast can work properly.
  • Rising: The dough may need more time in a cool kitchen. Look for doubled dough during the first rise and a puffy loaf during the second.
  • Jam: Use thick, spreadable cranberry jam and let homemade jam cool completely before filling.
  • Storage: Keep cooled bread tightly wrapped at room temperature for up to 2 days, or freeze for up to 2 months.
  • Nutrition: Estimates use whole milk and unsalted butter. Additional butter for brushing is not included.
 

Nutrition per Serving

Serving: 1 slice, approximately one-tenth of the loaf
Calories: 225 kcal | Carbohydrates: 34 g | Protein: 5 g | Fat: 8 g | Saturated Fat: 5 g | Sugar: 12 g | Fiber: 1 g