Cranberry-Walnut Streusel Bread
Jennifer Capone
From An Edible Christmas, this is another recipe that has become part of the Capone Thanksgiving tradition.
ingredients
- Cranberry Bread
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup sugar
- 2 tbsp unsalted butter, melted
- 2 large eggs, room temp
- Grated zest of 1 orange
- 1 cup fresh or frozen cranberries
- 1/2 cup coarsely chopped walnuts
- 1/2 cup golden raisins
- Streusel
- 1/4 cup flour
- 2 tbsp sugar
- 2 tbsp unsalted butter, softened
directions
- 1
Preheat the oven to 350°. Butter and flour a 9“ x 5” loaf pan. To make the cranberry bread: Sift together dry ingredients. In large bowl, beat sugar, melted butter, eggs and orange zest with electric mixer at medium speed. Alternately in thirds, beat in the flour mixture and orange juice, scraping sides of bowl as needed. Stir in cranberries, walnuts and raisins. Transfer to prepared pan.
- 2
To make the streusel: Work flour, sugar and butter with your fingers in a small bowl until it forms large crumbs. Sprinkle the crumbs evenly over the top of the bread. Bake until toothpick comes out clean, about 1 hour 15 min. Cool the bread in the pan for 10 min, then turn out onto a wire cake rack to cool completely.
Source: An Edible Christmas
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