Cran Apple Streusel Bread

1 lb Loaf frozen bread dough, or

-1 loaf homemade Wt 1 cn Cinnamon apple pie filling

-(21 oz) 1 c Cranberries, fresh or

-frozen, whole 1 tb Orange juice

1 tb Grated orange

-peel(zest)colored part only 1 ts Lemon juice

1 ts Apple pie spice

Streusel Topping 1/4 c Milk (approx)

3/4 c Walnuts, chopped, divided

-use Glaze, optional 1/4 c Flour, all purpose

1/4 c Sugar

2 tb Brown sugar

1/2 ts Cinnamon, ground

1/4 c Butter, softened

This recipe is shaped like a wreath or individual loaves for gift giving. Cranberries, fresh fruit, nuts and spices combine bright color and a refreshing flavor for a holiday favorite. A nutty streusel topping and a sweet hint of glaze complete the picture. Preliminaries; Thaw frozen bread dough until pliable according to package directions. Fifteen minutes prior to baking, preheat oven to 350 degrees. In a large bowl, mix apple pie filling with cranberries, orange juice, orange peel, lemon juice and apple pie spice. Set aside. Prepare Streusel topping (recipe follows). Cut loaf into 3 even pieces. On a lightly floured work surface roll out each piece of dough into a 8 by 7 inch rectangle. Cut the dough with kitchen shears to obtain the correct measurement if needed. Place on baking sheet. Make 2 inch long cuts at 1 inch intervals on both of the 7 inch sides of dough rectangle. Spread 1 cup of cran-apple mixture lengthwise down center third of dough. Top filling with 1/4 cup walnuts. Fold strips diagonally over filling, overlapping strips to give a braided look. Brush dough strips with a little milk and 1/4 cup streusel mix. Repeat with remaining 2 pieces of dough. Let rise for 30 minutes in warm place. bake in preheated 350 degree oven for 25 to 30 minutes, covering with aluminum foil after 20 minutes to prevent over-browning. Remove bread from baking sheet to cool. Bread may be drizzled with glaze, if desired (recipe follows) GLAZE; Mix 1/4 cup powdered sugar with 1 tsp milk; stir until blended. STREUSEL TOPPING Procedure; In a medium bowl combine flour, sugars and cinnamon; stir until well mixed. Cut in butter using a pastry cutter until butter is the size of small peas. Use as directed above.....