Cranberry Streusel Loaf Recipe

3
Cranberry Streusel Loaf Recipe
Cranberry Streusel Loaf Recipe photo by Taste of Home
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Cranberry Streusel Loaf Recipe

Read Reviews
3
Publisher Photo
I relied on this foolproof recipe when teaching our children to cook. Each slice is dotted with plump cranberries and flecks of orange peel.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 65 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 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.
Transfer half of the batter to a greased 9x5-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).
Originally published as Cranberry Streusel Loaf in Best of Country Breads 2000, p25

Nutritional Facts

1 slice: 213 calories, 8g fat (3g saturated fat), 23mg cholesterol, 117mg sodium, 34g carbohydrate (19g sugars, 2g fiber), 3g protein.

  • 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
  1. In a bowl, combine brown sugar and flour. Cut in butter until crumbly. Stir in pecans; set aside.
  2. 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.
  3. Transfer half of the batter to a greased 9x5-in. loaf pan. Sprinkle with half of the streusel; repeat layers.
  4. 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).
Originally published as Cranberry Streusel Loaf in Best of Country Breads 2000, p25

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Reviews forCranberry Streusel Loaf

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MY REVIEW
JudithRN3 User ID: 1949591 30762
Reviewed Nov. 21, 2010

"I just made this bread for Thanksgiving dinner, but have to make another tonite!!! My husband helped himself to a generous portion, stating it was the best bread of all the pumpkin recipes I ever made. So I too tasted it--delicious, great taste, right amt of spices, moist; the streusel carmalizes on the pumpkin, adding and color. Will definately remember this recipe!

PS. I did use 3/4 cup Pure Maple Syrup and decreased amt of liquid by 2 tbsp instead of 1 cup of sugar."

MY REVIEW
JudithRN3 User ID: 1949591 54592
Reviewed Nov. 21, 2010

"I just made this bread for Thanksgiving dinner, but have to make another tonite!!! My husband helped himself to a generous portion, stating it was the best bread of all the pumpkin recipes I ever made. So I too tasted it--delicious, great taste, right amt of spices, moist; the streusel carmalizes on the pumpkin, adding and color. Will definately remember this recipe!"

MY REVIEW
_koss User ID: 662911 79695
Reviewed Apr. 5, 2008

"I did not have a good experience with this recipe. The bread was very crumbly even though I mixed it just until moistened and baked it for the minimum time (65 minutes) I was not wild about the taste either. I thought there was too much orange peel, too much allspice and too much nutmeg. Cinnamon and vanilla would have been better. I will not make it again, sorry."

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