1cupcranberries (110g), chopped, fresh or frozen (do not thaw) (see Note)
1/2cuppecans (65g), chopped, optional
1large egg, at room temperature
1/2cupbrown sugar (105g), packed
1/2cupgranulated sugar (100g)
1cupbuttermilk (240ml), no substitutions
1/3cupvegetable oil (80ml), (or canola; or melted coconut oil)
1cupconfectioners' sugar (120g)
orange zest (as much as you want)
Preheat oven to 350°F (177°C). 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. Go for pea-size crumbs.
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. Do not overmix.
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.
Slice and serve. Bread stays fresh at room temperature for 3 days or in the refrigerator for up to 6-7 days.
Make ahead tip: For longer storage, you can freeze the unglazed bread for up to 3 months. Allow to thaw overnight in the refrigerator and bring to room temperature before glazing and serving.
Notes: You can substitute 1 cup dried cranberries instead of the fresh cranberries (if you must!)
You can make muffins with this batter. Fill 12 standard-sized muffin cups 2/3 full, then bake at 350°F for around 20 minutes.
Cinnamon Streusel Orange Glazed Cranberry Bread https://scotchandscones.com/2017/12/cranberry-bread/ December 15, 2017