Cranberry Pecan Braided Bread

A recipe for a braided, yeasted bread filled with cranberries, pecans and vanilla. This festive show stopper is perfect for the Holidays!

For the Dough:
3 – 3 1/4 cups all-purpose flour, divided
1/3 cup sugar
1 tsp. salt
1 tsp. ground cinnamon
1 package (2 1/4 tsp.) active dry yeast
1 cup milk, warmed to 120-130 degrees Fahrenheit
1/4 cup (4 tablespoons) unsalted butter, softened
1 egg, lightly beaten
1 tsp. pure vanilla extract

For the Filling:
1/4 cup (4 tablespoons) unsalted butter, softened
1 cup fresh cranberries
1 cup pecans
1/2 cup sugar
3 tablespoons corn starch
1 vanilla bean

For the Glaze:
1/2 cup confectioners sugar
1 tablespoon water
1/2 tsp. pure vanilla extract

View the full recipe at Floating Kitchen →