Cranberry Orange Quick Bread Recipe
Ingredients
Streusel
- 1/4 cup all-purpose flour or 1-1 gluten-free flour
- 2 tablespoon granulated sugar brown or coconut sugar also ok
- 1/2 teaspoon ground cinnamon
- 3 Tablespoon unsalted butter must be cold
Bread
- 2 cup all-purpose flour or 1-1 gluten-free flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg at room temperature
- 1/2 cup brown or coconut sugar
- 1 cup buttermilk at room temperature
- 1/3 cup olive oil or melted coconut oil
- 1 teaspoon pure vanilla extract
- 2 teaspoons orange zest
- 1 cup cranberries fresh or frozen (do not thaw)
- 1/2 cup chopped pecans or walnuts
Instructions
- Preheat oven to 350 degrees F. Use a non-stick Preheat oven to 350 degrees F. Use a non-stick 9 x 5 bread loaf.
Make the streusel
- Whisk the flour, sugar, and cinnamon together in a medium bowl.
- Cut in the cold butter with a pastry cutter or a fork until mixture resembles pea-size crumbs.
- Be sure to keep the streusel cold so that it doesn't later melt into the bread (chill in fridge if needed!).
Make the bread
- Have 2 bowls -- one for dry ingredients, one for wet.
- In the dry bowl, whisk the flour, baking soda, and salt together in a large bowl.
- In the wet bowl, whisk the egg, brown sugar, and granulated sugar together until combined. Whisk in the buttermilk, oil, vanilla, and orange zest.
- Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing.
- Fold in the cranberries and nuts (if using).
- Pour the batter into bread loaf pan. Top evenly with streusel crumbles, evenly covering the bread.
- Bake the bread for 45 minutes to 1 hour (mine takes exactly 50 minutes), until a toothpick inserted in the middle comes out clean.