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Cran-Apple Streusel Bread

1 loaf Bridgford Frozen Ready-Dough®, thawed
¼ cup flour
2 cups powdered sugar
1 (21 oz) can cinnamon-apple pie filling
¼ cup granulated sugar
2 tbsp milk
1 cup fresh or frozen whole cranberries
2 tbsp brown sugar
½ tsp vanilla extract
1 tbsp orange juice
½ tsp cinnamon
1 tbsp fresh orange peel or 1 teaspoon dried orange peel
¼ cup butter
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.

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