Ingredients: |
Ingredients: Streusel
1/4 cup (31g) all-purpose flour
2 Tablespoons (30g) granulated sugar
1/2 teaspoon ground cinnamon
3 Tablespoons (45g) unsalted butter, cold
Bread
2 cups (250g) all-purpose flour (accurately measured)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (110g) chopped cranberries, fresh or frozen (unthawed)*
1/2 cup (65g) chopped pecans, optional
1 large egg, at room temperature*
1/2 cup (105g) light brown sugar (or dark brown)
1/2 cup (100g) granulated sugar
1 cup (240ml) buttermilk (no substitutions)
1/3 cup (80ml) vegetable oil (or canola; or melted coconut oil)
1 teaspoon vanilla extract
2 Tablespoons orange zest
Glaze
1 cup (120g) confectioners' sugar
1-2 Tablespoons orange juice
as much orange zest as you want
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Directions: |
Directions:Preheat oven to 350F degrees. Spray a 9x5 loaf pan with nonstick spray. I prefer a dark metal loaf pan, which seems to help brown quick breads more evenly.
Make the streusel first: Toss the flour, sugar, and cinnamon together in a medium bowl. Cut in the cold butter with a pastry cutter, your hands, or two forks. Some large crumbs are OK. See photos of streusel above for visual. Set aside.
Make the bread: In a large bowl, toss the flour, baking soda, salt, cranberries, and pecans together until combined. Set aside. In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until combined. Make sure there are no brown sugar lumps remaining. Whisk in the buttermilk, oil, vanilla, and orange zest. Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Try very hard not to overmix, which will result in a tough textured bread.
Pour the batter into prepared loaf pan. Top evenly streusel, pressing the streusel down gently into the top of the bread so it sticks.
Bake the bread for 45 minutes to 1 hour, covering loosely with foil about halfway through to ensure even browning. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread took 59 minutes exactly. Allow bread to cool completely in the pan on a wire rack.
Make the glaze: In a small bowl, whisk the confectioners' sugar and orange juice together. Add more orange juice depending how thick you want the glaze. Whisk in orange zest and drizzle over cooled bread.
Unglazed bread stays fresh covered tightly at room temperature for 5 days or in the refrigerator for 6-7 days. Glazed bread must be stored in the refrigerator for up to 3 days. |
This recipe for Orange Glazed Cranberry Bread is from