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Cranberry Apple Cider Bread



Ingredients for Cranberry Apple Cider Bread

  • DOUGH:
  • 4 1/2 teaspoons Fleischmann's Rapid Rise Yeast
  • 1 cup warm water (100 - 110F)
  • 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 - 6 1/4 cups King Arthur Bread Flour, divided
  • 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, 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
  • 1/4 cup toasted pecans, chopped, divided
  • 1/4 cup sweetened dried cranberries, divided



  • In mixer bowl, 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.
  • Beat in 3 cups flour. Knead with dough hook until moderately soft dough forms, about
  • 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.
  • Remove dough from refrigerator and let stand 30 minutes.
  • To make filling: In a small bowl, stirring with spoon, mix together butter, confectioners' sugar, lemon peel, cinnamon, and vanilla. Set aside.
  • Punch down dough; divide in half. On a lightly floured surface, roll each half into a 15 x 10-inch rectangle. Divide butter filling 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.
  • 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 a parchment paper-lined cookie sheets. Pinch ends together. Cover loaves, let rise 30 to 40 minutes, until puffy but NOT double.
  • Bake in preheated 350F oven 30 to 35 minutes or until golden and done. To prevent overbrowning, tent loaves with foil last 5 minutes.
  • To make glaze: Mix all ingredients with spoon, beating until smooth.
  • Drizzle glaze over cooled loaves. Garnish by sprinkling each loaf with 2 tablespoons cranberries and 2 tablespoons pecans.


  • Recipe courtesy of: Teresa Cardin National Festival of Breads Winner
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