|1 loaf||Bridgford Frozen Ready-Dough®, thawed|
|2 cups||powdered sugar|
|1 (21 oz) can||cinnamon-apple pie filling|
|¼ cup||granulated sugar|
|1 cup||fresh or frozen whole cranberries|
|2 tbsp||brown sugar|
|½ tsp||vanilla extract|
|1 tbsp||orange juice|
|1 tbsp||fresh orange peel or 1 teaspoon dried orange peel|
|1 tsp||lemon juice|
|1 tsp||apple pie spice|
|¾ cup||chopped walnuts|
Mix apple pie filling with cranberries, orange juice, orange peel, lemon juice and apple pie spice. Set aside. In a medium bowl make streusel topping. Combine flour, sugars and cinnamon. Cut in butter until the pieces are the size of small peas. Set aside. Cut the thawed loaf into 3 even pieces. On a floured board, roll out each piece of dough into a 8 x 7 inch rectangle. Spread 1 cup of cran-apple mixture lengthwise down center third of one dough piece. Top filling with ¼ cup chopped walnuts. Make 2-inch long cuts at 1-inch intervals on both of 7-inch sides of dough rectangle. Fold strips diagonally over filling, over-lapping strips to give a braided look. Brush dough strips with a little milk and ¼ cup streusel mix. Repeat with 2 remaining pieces of dough. Place on greased cookie sheets. Let rise for 30 minutes in warm place. Bake at 350° for 25-30 minutes, covering with foil after 20 minutes to prevent over browning. Remove bread from cookie sheets to cool. Bread may be drizzled with glaze.
Mix 2 cups powdered sugar with 2 tablespoons milk and 1/2 teaspoon vanilla extract.