Print

Moist Cranberry Orange Bread with Walnut Streusel

moist cranberry orange bread with walnut streusel - featured image
Print Recipe

A tender, moist quick bread studded with tart cranberries and bright orange zest, topped with a crunchy brown sugar walnut streusel. This happy kitchen accident has become a favorite for its perfect balance of sweet, tart, and nutty flavors.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • 2 large eggs, room temperature
  • ½ cup (120ml) buttermilk
  • ¼ cup (60ml) fresh orange juice
  • 2 tablespoons orange zest
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 170g) fresh or frozen cranberries (if frozen, do not thaw; toss in 1 tablespoon flour before folding)
  • ½ cup (60g) all-purpose flour (for streusel)
  • ½ cup (100g) packed brown sugar (light or dark)
  • ¼ cup (½ stick, 57g) unsalted butter, cold and cubed (for streusel)
  • ½ cup (60g) chopped walnuts
  • ½ teaspoon ground cinnamon
  • Pinch of salt (for streusel)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. Line with a parchment paper sling, leaving overhang on the long sides.
  2. Make the streusel: In a small bowl, combine ½ cup flour, ½ cup packed brown sugar, ½ teaspoon cinnamon, and a pinch of salt. Add ¼ cup cold, cubed butter. Use your fingers or a pastry cutter to rub the butter into the dry ingredients until the mixture resembles coarse sand with some pea-sized butter chunks. Stir in ½ cup chopped walnuts. Refrigerate while making the batter.
  3. Zest and juice oranges to get 2 tablespoons zest and ¼ cup juice. Set aside.
  4. In a medium bowl, whisk together 2 cups flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.
  5. In a large bowl, beat ½ cup softened butter with 1 cup granulated sugar until light and fluffy, about 3 minutes with an electric mixer on medium speed. Scrape down sides as needed.
  6. Beat in eggs one at a time, mixing well after each. Add orange zest, orange juice, and 1 teaspoon vanilla extract. Mix until combined (batter may look curdled).
  7. With mixer on low, add dry ingredients and buttermilk alternately: one-third of flour, half of buttermilk, another third of flour, remaining buttermilk, then remaining flour. Mix just until no streaks remain. Do not overmix.
  8. If using frozen cranberries, toss them in 1 tablespoon flour. Gently fold cranberries into batter with a rubber spatula.
  9. Pour batter into prepared pan and spread evenly. Sprinkle cold streusel evenly over the top. Do not press it in.
  10. Bake at 350°F (175°C) for 55-65 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If streusel browns too quickly, tent with foil for the last 15 minutes.
  11. Cool in pan on a wire rack for 15 minutes, then lift out using parchment sling and cool completely on rack (about 1 hour) before slicing.

Notes

Room temperature ingredients are key for proper emulsification. Do not overmix the batter. Let the bread cool completely before slicing to prevent crumbling. For a gluten-free version, use a 1:1 gluten-free baking blend. For dairy-free, use vegan butter and buttermilk substitute (½ cup unsweetened almond or oat milk + 1 tablespoon lemon juice). The bread can be frozen for up to 3 months.

Nutrition

Keywords: cranberry orange bread, cranberry bread, orange bread, walnut streusel, quick bread, holiday bread, breakfast bread, brunch recipe

Find it online: https://bitesienna.com/moist-cranberry-orange-bread-with-walnut-streusel/