Kelsey's Favorite Cranberry Bread Recipe

Kelsey's Favorite Cranberry Bread Recipe photo by Taste of Home

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My granddaughter, Kelsey, and I saw this recipe and decided we needed to bake together. Kelsey and her sister, Aidan, don't like nuts so I omitted them from the original recipe and added golden raisins. —Annette Grahl, Midway, Kentucky

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Kelsey's Favorite Cranberry Bread Recipe

Prep: 25 min. Bake: 55 min. + cooling

Yield: 12 Servings

25 55 80

Ingredients

2 cups all-purpose flour
3/4 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup cold butter, cubed
1 egg
3/4 cup orange juice
2 teaspoons grated orange peel
1 cup chopped fresh or frozen cranberries
1/2 cup golden raisins
STREUSEL:
1/3 cup packed brown sugar
3 tablespoons all-purpose flour
2 tablespoons cold butter
GLAZE:
1/2 cup confectioners' sugar
2 teaspoons orange juice

Directions

In a large bowl, combine the first five ingredients; cut in butter until crumbly. In a small bowl, whisk the egg, orange juice and peel. Stir into dry ingredients just until moistened. Fold in cranberries and raisins. Transfer to a greased 8-in x 4-in. loaf pan.
Combine brown sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For glaze, combine confectioners' sugar and orange juice until smooth. Drizzle over bread. Yield: 1 loaf (12 slices).

Nutritional Facts 1 slice equals 260 calories, 6 g fat (4 g saturated fat), 33 mg cholesterol, 349 mg sodium, 49 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Kelsey's Favorite Cranberry Bread in Taste of Home October/November 2009, p48