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Cranberry Pear Braid
Recipe Courtesy North Dakota Wheat Commission

Makes 3 small loaves

1 pound frozen bread dough
2 tablespoons butter, softened
cup jellied cranberry sauce
15-ounce can pears, well drained and sliced (1 cup)
cup slivered almonds
3 tablespoons sugar
teaspoon cinnamon
1 egg white, beaten

1 cup powdered sugar
1 teaspoon butter, softened
2 tablespoons water
teaspoon almond extract

Thaw dough according to package directions; bring to room temperature. Roll dough into 10
x 21-inch rectangle. Divide dough into three 10 x 7-inch portions. Spread 2 teaspoons
butter over each. Spread 1/3 of cranberry sauce down center third of each portion.
Slice pears and arrange over cranberry. Sprinkle almonds over pears. Mix sugar and cinnamon;
sprinkle over almonds.


With a knife, cut dough from edge of filling to edge of
dough, about 1 inch wide on both sides of filling. Alternately fold strips over
filling at an angle, sealing ends of braid over filling.

Gently place braids on baking
sheet. Brush with egg white. Bake in preheated 350-degree oven 25 to 30 minutes
or until browned. Remove to cooling rack. Cool slightly before glazing.

Glaze: Mix sugar,
butter, water and extract and drizzle over braids.

Nutritional Information
With 6 slices per loaf, each slice provides approximately: 146 calories, 3 g protein,
26 g carbohydrates, 1 g fiber, 4 g fat, 1 g saturated fat, 4
mg cholesterol, 1 mcg folate, 1 mg iron, 161 mg sodium.