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Cranberry Orange Bread with Walnut Streusel

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This cranberry orange bread with walnut streusel is a tender, moist quick bread with tart cranberries, bright orange zest, and a buttery walnut streusel topping. It’s easy to make, perfect for holiday mornings, and a crowd-pleaser that changes minds about cranberry bread.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • ½ cup vegetable oil
  • ⅓ cup orange juice
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh or frozen cranberries
  • ½ cup all-purpose flour (for streusel)
  • ¼ cup packed brown sugar
  • ¼ cup cold unsalted butter, cubed
  • ½ cup chopped walnuts
  • ¼ teaspoon cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides. Lightly grease exposed sides.
  2. Make streusel: In a small bowl, combine ½ cup flour and ¼ cup brown sugar. Cut in cold butter with a pastry cutter or two forks until mixture resembles coarse crumbs. Stir in walnuts and cinnamon. Refrigerate while making batter.
  3. In a large bowl, whisk together 1 ½ cups flour, baking powder, baking soda, and salt. If using frozen cranberries, toss them in this flour mixture now.
  4. In a medium bowl, whisk together sugar and eggs until smooth and slightly pale, about 30 seconds. Add oil, orange juice, orange zest, and vanilla; whisk until combined.
  5. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). If using fresh cranberries, fold them in now.
  6. Pour batter into prepared pan and spread evenly. Tap pan gently on counter to release air bubbles.
  7. Sprinkle cold streusel evenly over batter. Do not press in.
  8. Bake for 50-60 minutes. At 30 minutes, tent with foil if streusel is browning too quickly. Bread is done when a toothpick inserted in center comes out clean or with a few moist crumbs.
  9. Cool in pan on a wire rack for 15 minutes. Use parchment handles to lift bread out and transfer to rack to cool completely before slicing.

Notes

Room temperature ingredients matter for even mixing. Don’t overmix the batter to avoid tough bread. Toast walnuts first for extra flavor. Zest orange before juicing. Check doneness by inserting toothpick at an angle to avoid cranberries. Bread tastes even better on the second day. For muffins, bake at 350°F for 18-22 minutes.

Nutrition

Keywords: cranberry orange bread, walnut streusel, quick bread, holiday bread, cranberry bread, orange bread, streusel bread

Find it online: https://sparklechew.com/cranberry-orange-bread-with-walnut-streusel-easy-recipe/