The other day I stumbled on the most fantastic Cranberry Bread recipe along with that came a tone of ambition, because I ended up making 3 different quick breads to use for breakfast this morning. I used the recipe from Cookin' Cowgirl and her recipe is amazing. The bread is perfect and delicious. Crunchy streusel topping, tart cranberries, and the sweet smell of oranges all wrapped into one delicious bread. As a matter of fact, I loved this recipe so much, I altered nothing. This is one of those recipes I plan to make over and over again in the future. Hubby loved the bread too. Neither one of the kids would try it, they have no idea what they're missing out on.
Cranberry Bread with Steusel Topping
Source: Cookin'cowgirl.com
- 3/4 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- Pinch of salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon grated nutmeg
- 1 egg
- 2/3 cup milk
- 1/4 cup vegetable oil
- 3/4 cup sugar
- 2 orange zest (I used 3 large oranges)
- 1/4 C fresh juice from orange
- 1 1/4 C cranberries cut in half
- 1/2 C chopped pecans
Streusel Topping
- 1/4 cup flour
- 1/4 cup oats
- 2 tablespoon brown sugar
- 1/4 teaspoon cinnamon
- 2 tablespoons canola oil
Preheat oven to 350 degrees. Spray a loaf pan with cooking spray and set aside.
In a small bowl, combine ingredients for streusel topping, mix well, and set aside.
In a large mixing bowl, combine flours, baking powder, pinch of salt, cinnamon, and nutmeg. Mix well and set aside. In a medium mixing bowl, combine sugar, egg, milk, vegetable oil, and orange zest and juice. Mix well. Add wet ingredients to the dry ingredients and mix until ingredients are just combined. Gently fold in the cranberries and nuts.
Pour batter into prepared loaf pan and bake in 350 degree oven until toothpick inserted into the center comes out clean, about 50 -55 minutes. Allow bread to cool 10 minutes in loaf pan before turning out onto a wire rack to cool completely.
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