Swirl Cranberry-Walnut Bread

This is another creation to use for leftover cranberry sauce that I had available after the Thanksgiving dinner.
Ingredients:
For the bread
1/2 cup warm milk
1 egg
1 tsp salt
2 tbs brown sugar
2 tbs soft butter or margarine
2 tsp sour cream
2 1/2 cups bread flour
2 tsp dry active yeast
For the filling
1/2 cup cranberry sauce
1/4 roughly chopped walnuts
1/4 cup raisins

Egg wash (beat egg with 1 tsp water)

Directions:
Place all the bread ingredients into the bread pan machine in the order listed above and press start. When the dough cycle is finished, remove dough from the machine and place it onto a lightly floured surface.

 With a rolling pin, roll out dough into a 9" x 5" rectangle. Spread the cranberry sauce, walnuts and raisins onto the dough.

Roll up dough in the shape of the loaf pan. Butter the loaf pan and place dough into pan seam-side down.

 Cover with a kitchen towel and let the dough rise in a warm place for 40 minutes or until double in size.

Brush dough with egg wash.

 Bake bread in preheated oven set to 350° for 40 minutes.