This recipe is about a week too late. I should have posted it immediately after Thanksgiving – but, after hosting two back-to-back Thanksgiving dinners, I succumbed to post-holiday laziness and didn’t get around to it until today. Apologies for my tardiness. So, close your eyes, pretend it’s Black Friday, you’ve finished shopping and you’re staring at a fridge full of leftovers – including a big Tuppperware of cranberry sauce. My go-to Thanksgiving cranberry sauce makes a generous four cups of the sparingly-used condiment and, after the big T-day, I always have a bowl of leftover sauce hogging fridge space. I have a few recipes for using up the leftover sauce including cranberry panna cotta, cranberry gelato and, my personal favorite, cranberry-cherry tart. Rather than my standard array of dessert fare, this year I wanted to make a lovely, not-too-sweet cranberry swirl bread that could be toasted, slathered with mayo and layered with leftover turkey and warm stuffing for the ultimate savory post-holiday turkey sandwich. I’m rather happy with the results – I used the bread for sandwiches on Friday, French toast on Saturday and, finally, a creamy bread pudding studded with tart cranberry swirls on Sunday.
Cranberry Swirl Bread
Ingredients
- 3 cups bread flour, divided
- 2 Tablespoon sugar
- 1 package Active Dry Yeast
- 1 teaspoon salt
- 1 cup very warm water (115⁰ – 120⁰ – this is warmer than normal yeast activation temperature)
- 2 Tablespoons melted butter
- 1 cup cranberry sauce, drained
- 1 egg, beaten
- pinch salt
- 1 Tablespoon Turbinado sugar (like Sugar in the Raw) or white sugar
Directions
- In the bowl of the mixer, add two cups of bread flour, sugar, yeast, and salt (yeast and salt should not touch as salt can retard yeast activation). Add water and melted butter and combine on low to medium speed. Gradually add the remaining 1 cup of flour until the dough is moist by not sticky (you may not need to add the entire cup). Knead for about 10 minutes on medium speed until the dough is smooth and elastic. Transfer dough to an oiled bowl, cover with plastic wrap and let rise until doubled in volume (about 30 minutes).
- Preheat oven to 450⁰. Grease an 8 ½ x 4 ½ inch loaf pan. Punch the dough down and turn out onto a lightly floured surface. Using a rolling pin, roll the dough into an 8-inch x 12- inch rectangle. Cover dough with cranberry sauce..
- Starting at the short end, roll up the dough, jellyroll style, pinching the ends closed to contain the cranberry filling. Place the dough in the loaf pan, seam side down. Cover with plastic wrap and let rise again until doubled in volume (about 30 minutes).
- Brush beaten egg over top of loaf, sprinkle with salt and turbinado sugar. Bake in 450⁰ oven for 10 minutes. Reduce heat to 350⁰ and continue baking for about 30 minutes more. If the top of the loaf is brown, cover with foil until loaf is fully cooked. Remove loaf from pan and let cool completely on a rack. Slice, toast, slather with mayo and make the best leftover turkey sandwich ever.
Looks and sounds yummy!
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I make my own cranberry sauce. I just might have to make a double batch so I have leftovers to make this delicious cake. Perfect for the holiday brunches this season.
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Ohh, I love this! I’ll have to bookmark it in case I forget to serve the cranberry sauce next Thanksgiving like I did this year!
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I have never made a swirl bread like this, looks so effective and perfect for the festive season 🙂
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Looks delicious!
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I wish I had cranberry sauce waiting to be used so to make your pretty swirl cake. We usually make cakes like this at home. The simpler the better in my state of mind, that suits my busy lifestyle and my husband’s sweet cravings.
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That looks so colourful and utterly delicious. I love anything with a swirl x
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Great idea for leftover cranberry sauce, i forgot to put mine out at Thanksgiving so i ended up freezing quite a bit!
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I’ve been looking for ideas on how to use cranberries, and this recipe sounds like a winner!
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This is so gorgeous! Looks yummy too 🙂
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Im not very comfortable with cranberry recipes. But this looks like an easy one.
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That swirl in the middle is perfection! This sounds like a great recipe!
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Looks delicious! And a great way to use up leftover cranberry sauce
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Love anything with cranberries!!! Especially this time of year! This looks so delicious!
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Love the sound of this as French toast with extra cranberry sauce on top! A great lazy Sunday breakfast!
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Yum! Such a clever and delicious way to use left-over cranberry sauce!
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I bet this would be dynamite with my cranberry sauce! Looks like I found Christmas Day breakfast!
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Always looking for more ways to use cranberry sauce… this swirl bread looks fantastic! I bet this would make excelent french toast too! 😉
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