Cran-Apple Streusel Bread
Yield
1 loafPrep
20 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
bread dough
|
|
| 1 | can |
apple pie filling
|
*
|
| 1 | cup |
cranberries
|
|
| 1 | tablespoon |
orange juice
|
|
| 1 | tablespoon |
oranges
grated |
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | teaspoon |
apple pie spice
|
* |
| ¼ | cup |
milk
|
|
| ¾ | cup |
walnuts
chopped |
|
| ¼ | cup |
all-purpose flour
|
|
| ¼ | cup |
sugar
|
|
| 2 | tablespoons |
brown sugar
|
|
| ½ | teaspoon |
cinnamon
|
|
| ¼ | cup |
butter
softened |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
bread dough
|
|
| 1 | can |
apple pie filling
|
*
|
| 237 | ml |
cranberries
|
|
| 15 | ml |
orange juice
|
|
| 15 | ml |
oranges
grated |
|
| 5 | ml |
lemon juice
|
|
| 5 | ml |
apple pie spice
|
* |
| 59 | ml |
milk
|
|
| 177 | ml |
walnuts
chopped |
|
| 59 | ml |
all-purpose flour
|
|
| 59 | ml |
sugar
|
|
| 3E+1 | ml |
brown sugar
|
|
| 2.5 | ml |
cinnamon
|
|
| 59 | ml |
butter
softened |
|
Directions
Thaw frozen bread dough until pliable according to package directions.
Fifteen minutes prior to baking, preheat oven to 350℉ (180℃).
In a large bowl, mix apple pie filling with cranberries, orange juice, orange peel, lemon juice and apple pie spice.
Set aside.
Prepare Streusel topping (recipe follows).
Cut loaf into 3 even pieces. On a lightly floured work surface roll out each piece of dough.
Cut the dough with kitchen shears to obtain the correct measurement if needed.
Place on baking sheet.
Make 2 inch long cuts at 1 inch intervals on both of the 7 inch sides of dough rectangle.
Spread 1 cup of cran-apple mixture lengthwise down center third of dough.
Top filling with ¼ cup walnuts. Fold strips diagonally over filling, overlapping strips to give a braided look.
Brush dough strips with a little milk and ¼ cup streusel mix.
Repeat with remaining 2 pieces of dough.
Let rise for 30 minutes in warm place. bake in preheated 350℉ (180℃) oven for 25 to 30 minutes, covering with aluminum foil after 20 minutes to prevent over-browning.
Remove bread from baking sheet to cool.
