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Cranberry Orange Braided Bread

Author: Charlotte Bothe

Cranberry Orange Braided Bread Recipe

This holiday sweet bread is great for gifting, or for sharing at a festive breakfast or brunch. Its subtle orange flavor; soft, tender crumb, and surprise sweet fruit and nut filling are sure to please gift recipients and guests alike.

At a glance

one 12" to 14" loaf.
Nutrition information


Choose your measure:




  • 3/4 cup dried cranberries
  • 3/4 cup walnuts
  • 1/2 cup Sticky Bun Sugar*
  • *See "tips," below.



  1. To make the starter: Combine the starter ingredients, cover, and leave at room temperature overnight.
  2. To make the dough: Mix the starter with the dough ingredients, kneading until elastic and satiny. Let the dough rise in a greased, covered bowl for 1 to 2 hours, until puffy.
  3. Divide the dough into three pieces. Flatten each piece into a 6" x 12" rectangle.
  4. Mix the filling ingredients together, and spread each rectangle with some of the filling.
  5. Starting with a long edge, roll each rectangle into a log. Braid the logs together.
  6. Cover the braid, and allow it to rise for 1 to 2 hours, until puffy.
  7. Preheat the oven to 350°F.
  8. Combine the egg white with 1 tablespoon water, and brush onto the braid. Sprinkle with pearl or sparkling sugar.
  9. Bake the braid for 30 to 35 minutes, until golden brown; a digital thermometer inserted into the center should register 190°F.
  10. Remove the bread from the oven, and transfer it to a rack to cool.
  11. Yield: one 12" to 14" loaf.

Nutrition Information

  • Serving Size 1 piece (71g)
  • Servings Per Batch 14
Amount Per Serving:
  • Calories 240
  • Calories from Fat 80
  • Total Fat 9g
  • Saturated Fat 3g
  • Trans Fat 0g
  • Cholesterol 50mg
  • Sodium 220mg
  • Total Carbohydrate 35g
  • Dietary Fiber 2g
  • Sugars 11g
  • Protein 6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.