Orange-Glazed Cranberry Streusel Bread

Here’s the perfect sweet to serve at a winter brunch or around Christmastime!  It’s so festive with sugared cranberries atop a white glazed mountain of bread.   Add some rosemary sprigs on the side to make it truly feel like the holidays!

This bread has floated around a few holiday parties in my adult life and it’s quite beloved…a rich orange-flavored quick bread studded with cranberries, topped with a thick amount of cinnamon streusel, a sweet orange-flavored glaze and sparky sugared cranberries is sure to be a hit.

A word to the wise: I’ve made this quite a few times and it’s always a crapshoot as to where those cranberries will be inside the bread when you cut into it!  Sometimes, they’re perfectly dispersed throughout the bread and sometimes they’ve sunk to the bottom or risen to the top.  I’ve tried different techniques, including tossing them with a little flour, and it doesn’t seem to make a huge difference.  I expect it has something to do with the water content inside the cranberries and how fresh they are.  Feel free to experiment; in this recipe, I’ve added half the batter, sprinkled the center with a handful of extra cranberries, and added the remaining batter.  In all honesty, it really doesn’t matter because it’s delicious no matter where those cranberries are!

I hope you all had a wonderful Thanksgiving! As you’re gearing up for the holiday season (parties, entertaining, holiday dinners) and all the cooking and baking that comes with it, let this cranberry bread be top on your list!

Orange-Glazed Cranberry Streusel Bread

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• Author: Amanda
• Yield: 8 servings 1x

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Description

Rich orange-flavored quick bread studded with cranberries, topped with a thick amount of cinnamon streusel, a sweet orange-flavored glaze and sparky sugared cranberries is sure to be a hit.

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Ingredients

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STREUSEL:

• 1/3 cup (40 grams) all-purpose flour
• 2 tablespoons (27 grams) lightly packed light brown sugar
• 1 tablespoon (12 grams) granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 5 tablespoons (71 grams) chilled butter, cut into cubes

BREAD:

• 1 cup (198 grams) granulated sugar
• Zest of 1 large orange
• 2 cups (240 grams) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 large egg
• 1 cup whole milk
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon Fiori di Sicilia, optional
• 2–1/2 cups (250 grams) fresh or frozen cranberries

SUGARED CRANBERRIES:

• 1/2 cup granulated sugar
• 1/2 cup cranberries
• 1/2 cup superfine sugar

GLAZE:

• 1–1/2 cups (170 grams) confectioners’ sugar
• 2 tablespoons fresh orange juice
• 1/2 teaspoon Fiori di Sicilia, optional
• Orange zest, for topping the bread

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Instructions

1. Preheat the oven to 350°.  Prepare one strip of parchment to form handles to place in a 9 x 5-inch metal loaf pan; this will help you release the bread without losing the streusel.  Grease the bottom and sides of the parchment.
2. For the streusel: combine the flour, sugars, cinnamon and nutmeg in a small mixing bowl.  Cut the butter in using a pastry blender or your fingers until the mixture resembles coarse crumbs.
3. For the bread: combine the sugar and orange zest in a large mixing bowl.  With your fingers, rub them together to combine and release the oils.  Add the flour, sugar, baking powder and salt in a large mixing bowl.  In a large measuring cup, beat the egg; add the milk, oil, and extracts, stirring to combine.  Make a well in the middle of the dry ingredients and pour the liquid in the center.  Stir until just moistened.  Fold in the 2 cups of the cranberries until well dispersed, taking care not to overmix and break up the cranberries.  Pour half of the batter into the prepared pan, spreading to even the mixture. Sprinkle the remaining 1/2 cup cranberries into the center and add the remaining half of the batter, spreading to even the top.  Sprinkle the streusel mixture over the batter, pressing down lightly on the top.  Bake for 60 to 75 minutes, until a toothpick inserted in the center comes out clean.  Cool in the pan for 10 minutes, then lift the bread out using the parchment handles and place on a cooling rack to cool completely.
4. For the sugared cranberries: in a small saucepan, combine 1/2 cup granulated sugar with 1/2 cup water and bring to a boil over high heat.  Stir until the sugar has dissolved.  Remove from the heat and add the cranberries, stirring to coat.  Drain the berries using a slotted spoon and transfer to a wax- or parchment-paper-lined plate.  Cool the cranberries in the refrigerator for at least 30 minutes.  Once cool, coat in the superfine sugar.
5. For the glaze: mix all of the ingredients together to form a thick but pourable glaze.  Once the bread is cooled, spread the glaze on top.  Garnish with the sugared cranberries and fresh orange zest.

Notes

Fiori di Sicilia is a magical extract that combines the essence of vanilla and citrus into one bottle.  It’s perfect for any baking recipe with citrus notes to amp up the flavor.

• Category: Quick Breads, Fruit Desserts