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Sweet cranberry orange bread

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I had a bag of cranberries sitting in my freezer since Christmas, just waiting to be used. I finally decided I had to make something with them or I would just end up throwing them a way. A quick Google search for cranberry bread brought me to the most amazing Cranberry Orange Bread with a sweet cinnamon streusel on top.

This bread is very easy to make and tastes wonderful. I love the extra punch of flavor the orange zest adds to the bread. The streusel on top is what really makes this bread special. Anything with streusel is always better.

Cranberry Bread (recipe adapted from Sally's Baking Addiction)

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
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

Preheat oven to 350F degrees. Spray a 9x5 loaf pan with nonstick spray.

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.

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. Allow bread to cool completely in the pan on a wire rack.

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