Orange Glazed Cranberry Bread
, Makes one 9×5-inch loaf
A buttermilk quick bread studded with cranberries and orange zest, topped with cinnamon streusel and an orange glaze.
| prepPreheat oven to 350°F / 175°C | |||||||
| prepSpray a 9×5-inch loaf pan with nonstick spray | |||||||
| 31 g all-purpose flour (for the streusel) | Cut butter into crumbs, chill | Pour in pan, top with streusel | Bake 350°F / 175°C, 45-60 min | Cool, drizzle glaze, serve | |||
| 30 g granulated sugar (for the streusel) | |||||||
| 1/2 teaspoon ground cinnamon | |||||||
| 43 g cold unsalted butter, cubed | |||||||
| 250 g all-purpose flour (for the batter) | Whisk dry ingredients | Pour wet into dry, whisk | Fold in cranberries & nuts | ||||
| 1 teaspoon baking soda | |||||||
| 1/2 teaspoon salt | |||||||
| 1 large egg, room temperature | Whisk egg & sugars | Whisk in buttermilk, oil, vanilla, zest | |||||
| 105 g packed brown sugar | |||||||
| 100 g granulated sugar (for the batter) | |||||||
| 240 ml buttermilk, room temperature | |||||||
| 80 ml vegetable oil | |||||||
| 1 teaspoon vanilla extract | |||||||
| 2 teaspoons orange zest | |||||||
| 110 g cranberries, fresh or frozen (do not thaw) | |||||||
| 65 g chopped pecans or walnuts (optional) | |||||||
| 120 g confectioners' sugar | Whisk sugar & orange juice | ||||||
| 1-2 tablespoons orange juice | |||||||
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