Orange Glazed Cranberry Bread

Moist and tender orange cranberry bread with buttery streusel and a zingy orange glaze. Perfect for guests or with a warm cup of tea in the early morning or afternoon.

Ingredients:
Streusel

• 1/4 cup (31g) all-purpose flour
• 2 Tablespoons (30g) granulated sugar
• 1/2 teaspoon ground cinnamon
• 3 Tablespoons (45g) unsalted butter, cold

Bread

• 2 cups (250g) all-purpose flour (accurately measured)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (110g) chopped cranberries, fresh or frozen (do not thaw)1
• optional: 1/2 cup (65g) chopped pecans
• 1 large egg, at room temperature2
• 1/2 cup (105g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 cup (240ml) buttermilk (no substitutions)
• 1/3 cup (80ml) vegetable oil (or canola; or melted coconut oil)
• 1 teaspoon vanilla extract
• 2 Tablespoons orange zest

Glaze

• 1 cup (120g) confectioners' sugar
• 1-2 Tablespoons orange juice
• as much orange zest as you want

Directions:

1. Preheat oven to 350°F (177°C). Spray a 9x5 loaf pan with nonstick spray. I prefer a dark metal loaf pan, which seems to help brown quick breads more evenly.
2. Make the streusel first: Toss the flour, sugar, and cinnamon together in a medium bowl. Cut in the cold butter with a pastry cutter, your hands, or two forks. Go for pea-size crumbs.
3. Make the bread: In a large bowl, toss the flour, baking soda, salt, cranberries, and pecans together until combined. Set aside. In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until combined. Make sure there are no brown sugar lumps remaining. Whisk in the buttermilk, oil, vanilla, and orange zest. Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Do not overmix.
4. Pour the batter into prepared loaf pan. Top evenly streusel, pressing the streusel down gently into the top of the bread so it sticks.
5. Bake the bread for 45 minutes to 1 hour, covering loosely with foil about halfway through to ensure even browning. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread took 59 minutes exactly. Allow bread to cool completely in the pan on a wire rack.
6. .............................

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