Ingredients

• 2 1/4 tsp Active Dry Yeast
• 3 Tbsp Unsalted Butter melted
• 2/3 cup Whole Milk warmed to 95°F
• 1 Egg room temperature
• 2 tsp Vanilla Extract
• 2 3/4 cup Bob's Red Mill Organic Unbleached All Purpose White Flour
• 1/4 cup Sugar
• 1/4 tsp Kosher Salt

• 1/4 cup Unsalted Butter softened
• 3/4 cup Packed Light Brown Sugar
• 1 Tbsp Ground Cinnamon
• 2 tsp Orange Zest
• 1 1/4 cups diced Granny Smith Apple peeled and cut into 1/2-inch cubes
• 1/2 cup Cranberries

• 1 cup Powdered Sugar
• 2-3 Tbsp fresh squeezed orange juice

Instructions

1. In the bowl of a stand mixer whisk together the yeast, melted butter, milk, egg and vanilla extract. Allow mixture to sit for 3-5 minutes, or until yeast activates and begins to bubble. Attach the bowl to the stand and fit with the dough hook.
2. Add the flour, sugar and salt to the yeast mixture. Turn the mixer to medium-high speed and mix until the dough is smooth and elastic, about 4-6 minutes.
3. Remove the dough from the bowl and form into a ball. Place the dough in an oiled bowl, cover and allow to rest for about an hour, or until the dough has doubled in size.

1. Line a 9 x 5-inch loaf pan with parchment paper and grease with cooking spray.
2. Deflate the dough and turn it out onto a lightly greased work surface. Using a rolling pin, roll the dough into a 12 x 20-inch rectangle.
3. Using a pastry brush, brush the dough with the softened butter. Evenly sprinkle the brown sugar over the dough, followed by the cinnamon, orange zest, apples and cranberries. Using your palm, gently press the filling into the dough.
4. Cut the dough lengthwise into six 3 x 12-inch strips. Carefully stack the strips on top of one another so as not to displace the filling, then slice the stack into six pieces, about 2 x 3 inches each.
5. Turn the pieces on their edge, and place them in the loaf pan one in front of the other, squeezing them in tight. Cover the pan with plastic wrap and then set aside and allow the loaf to rest for 30 to 60 minutes, or until it's almost doubled in size again. While the loaf is rising, preheat the oven to 350°F.
6. Bake the loaf for 45-55 minutes in the center of the oven, tenting it with foil after 30 minutes to prevent the top from browning too fast. Remove the loaf from the oven, and transfer it to a rack to cool for at least 15 minutes before glazing and serving.

1. In a small bowl, add the powdered sugar and orange juice. Whisk to combine. Once the bread has cooled, drizzle the glaze over the top. Let sit 5-10 minutes before serving.