Cranberry Walnut Bread With Orange Glaze
This Cranberry Orange Walnut Bread is sweet, tart, and refreshing topped with a buttery streusel and drizzled with orange glaze. It’s a delicious burst of bright flavor for any dessert table.
Servings: 12 people
Calories: 330kcal
Equipment
- 1 Loaf Pan
Ingredients
Streusel Topping
- ¼ c all purpose flour
- 2 tbsps sugar
- ½ teaspoon ground cinnamon
- 3 tbsps unsalted butter cubed and kept cold
Bread Batter
- 2 c all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg room temperature
- ½ c light brown sugar
- ½ c sugar
- 1 c buttermilk room temperature
- ⅓ c vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 2 tsps orange zest
- 1 c cranberries fresh or frozen (do not thaw)
- ½ c walnuts chopped (optional)
Glaze
- 1 c powdered sugar
- 1-2 tbsps orange juice
Instructions
- Preheat the oven to 350℉.
- Spray a 9x5 inch loaf pan with nonstick spray.
Streusel
- Make the streusel first.
- Whisk the flour, sugar, and cinnamon together in a medium bowl.
- Cut the cold butter into the flour mixture with either a pastry cutter, two forks, or your hands. The mixture should resemble pea-sized crumbs.
- Place the streusel into the refrigerator to keep it cold until ready to use.
Batter
- Whisk the flour, baking soda, and salt together in a large bowl. Set aside.
- In another medium-sized bowl, whisk the egg, brown sugar, and sugar together until combined.
- Whisk in the buttermilk, oil, vanilla and orange zest.
- Pour the wet ingredients into the dry ingredients. Whisk to combine. Avoid over-mixing.
- Fold in the cranberries and the nuts, if using.
- Pour into the prepared loaf pan.
- Top evenly with the streusel, pressing down gently so it sticks.
- Bake the bread for 45 minutes to an hour. If a toothpick poked into the center of the bread comes out clean, the bread is done. To avoid an overdone streusel topping, place a loosely fitted piece of aluminum foil over the top during the last half of the baking, this is optional depending on your oven.
- Cool completely in the pan set on a wire rack.
Glaze
- In a small bowl, whisk the powdered sugar and 1 tablespoon of the orange juice to form a glaze. Use more juice if the glaze is too thick.
- Drizzle over the cooled bread.
- Slice and serve. Cover and store leftover bread at room temperature for one day or in the refrigerator for up to a week.
Notes
Once the bread is fully cooled, store leftovers at room temperature for one day loosely wrapped in plastic wrap or aluminum foil. If you want the bread to last longer, store it in an airtight container in the refrigerator for up to one week.
When you’re ready to enjoy it, let it sit at room temperature for 15 minutes to warm it, or pop it into the microwave for 15 seconds.
To make the cranberry orange bread ahead of time, make the bread itself with the streusel topping; however, don’t glaze the bread until just before serving.
Freezing: You can freeze this bread glazed or unglazed for up to three months. Allow the bread to defrost in the refrigerator overnight. It will then taste best if allowed to come to room temperature before enjoying.
Buttermilk: If you don't have any buttermilk or can't find it you can substitute the buttermilk. Start with 2 teaspoons of white vinegar or lemon juice in a measuring cup. Add enough whole milk to reach one cup. (While you can use reduced fat or plant milk for this substitute in a pinch, the resulting bread will not be as moist). Stir and let sit for 5 minutes.
Muffins: This recipe makes yummy muffins, both large and small. Grease a muffin tin or use liners. Spoon the batter in the pan or liners. Top with the streusel. Bake for 5 minutes at 425 degrees Fahrenheit then reduce the oven temp to 350 degrees Fahrenheit for an additional 15 minutes or until a toothpick poked into the center comes out clean. Cool in the pan for 5 minutes then transfer to a wire rack until cool. Makes 12-18 large muffins.
Halfway through baking the cranberry orange bread, cover it loosely with foil. This will ensure that the top browns evenly without burning.
If you love the look of cranberries dispersed throughout the bread evenly, toss the cranberries in a hint of flour before adding them to the batter. This ensures that they don’t sink once you pour it into the loaf pan.
Depending on how thick you like your glaze, add more or less orange juice.
Nutrition
Serving: 1piece | Calories: 330kcal | Carbohydrates: 50g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 218mg | Potassium: 99mg | Fiber: 1g | Sugar: 31g | Vitamin A: 152IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg
