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Cranberry Streusel Loaf

 Cranberry Streusel Loaf
I relied on this foolproof recipe when teaching our children to cook. Each slice is dotted with plump cranberries and flecks of orange peel.
16 ServingsPrep: 20 min. Bake: 65 min. + cooling

Ingredients

  • 1/3 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 2 tablespoons cold butter
  • 3/4 cup finely chopped pecans
  • BREAD:
  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1 egg
  • 3/4 cup orange juice
  • 3 tablespoons butter, melted
  • 2 tablespoons grated orange peel
  • 1 cup fresh or frozen cranberries
  • 1/2 cup golden raisins

Directions

  • In a bowl, combine brown sugar and flour. Cut in butter until
  • crumbly. Stir in pecans; set aside.
  • In a large bowl, combine the flour, sugar, baking powder, nutmeg,
  • allspice and salt. In another bowl, whisk the egg, orange juice,
  • butter and orange peel. Stir into dry ingredients just until
  • moistened. Fold in cranberries and raisins.

2 of 2

Cranberry Streusel Loaf (continued)

Directions (continued)

  • Transfer half of the batter to a greased 9-in. x 5-in. loaf pan.
  • Sprinkle with half of the streusel; repeat layers.
  • Bake at 350° for 65-70 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before removing from
  • pan to a wire rack. Yield: 1 loaf (16 slices).
Nutritional Facts: 1 serving (1 slice) equals 213 calories, 8 g fat (3 g saturated fat), 23 mg cholesterol, 117 mg sodium, 34 g carbohydrate, 2 g fiber, 3 g protein.