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Cranberry Swirl Brioche Bread.
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4.80 from 5 votes

Cranberry Orange Swirl Loaf

This lovely swirl will certainly steal the show wherever it is served. The combo or cranberry and orange with the brioche is something anyone will love.
Prep Time25 mins
Cook Time45 mins
1 d
Total Time1 d 1 hr 10 mins
Course: Bread
Cuisine: American
Keyword: Brioche recipes, cranberry orange, cranberry orange bread, cranberry orange brioche, cranberry recipes, whole wheat brioche
Servings: 15 servings


Brioche Dough

  • ½ cup warm milk
  • 2 ½ teaspoons active dry yeast
  • 3 eggs
  • 1 teaspoons salt
  • ¼ cup brown sugar
  • 1 ¾ cups all-purpose flour
  • 1 ¾ cup all-purpose flour
  • ½ cup softened butter
  • 1 cup cranberry orange sauce

Orange Sugar

  • cup granulated sugar
  • 2 tablespoons orange zest

Egg wash

  • 1 egg
  • 2 tablespoons milk


  • Read through all instructions before starting.
  • Add all ingredients for the dough into your stand mixer with the dough hook attachment. Make sure and start with 1 ¾ cups all-purpose flour. You can add more later if needed.
  • Mix for about a minute. Then start adding the softened ½ cup butter in a tablespoon at a time. This will take a while to mix all the way, so don't rush the process. It should take 10-15 minutes all together.
  • Once all the butter is added and it is mixed well, it is time to chill.
  • I like to store mine in a sprayed ziplock bag. If you do it this way, make sure not to take all the air out of the bag, give it room to rise. If you don't want to use bags, you can grease a large bowl and place the dough in it. Cover tightly with saran wrap.
  • I like to let this have a cool rise for at least 12 hours.
  • On baking day, combine the granulated sugar and orange zest to make the orange sugar. Set this aside. Then spray your pan with pan release or brush with melted or softened butter.
  • When you are ready, remove the dough from the fridge. On a lightly floured surface roll the dough to 16x20 inches.
  • Spread the cranberry sauce over the rectangle, leaving about 1 inch at the bottom to pinch to close the loaf.
  • Then sprinkle the orange sugar over the cranberry sauce. Roll just like you would a cinnamon roll. Pinch the ends closed. Sorry, the video will probably do a better job of describing this.
  • Then, slit down the middle lengthwise. Twist the 2 sides over each other to form the swirl. Tucking both ends under, then placing it in the loaf pan.
  • Cover and let this rise until it is doubled. It will depend on the temp in your house as to how long this will take. Mine took a little over an hour.
  • At the end of the rising time, preheat your oven to 350 degrees. When the loaf is doubled, place it in the preheated oven.
  • I like to cover my loaf with a tinfoil tent after about 40 minutes so it doesn't get too dark. I also like to check for doneness with a thermometer. I have found this the best way to know when the bread is perfectly baked.
  • Bake the brioche to 190 degrees. Once it is up to temperature, remove it from the oven and allow it to cool for just a few minutes in the pan.
  • Slide a knife around the edges, then carefully invert to remove the loaf. You can eat it right away while it is hot, but I really like to let it cool just slightly.
  • This bread is delicious like it is, slathered in butter, or even toasted and buttered. Yum!
  • Now, sit back and enjoy. You deserve it!