Orange Glazed Cranberry Pecan Bread
I've been making a variation of this cranberry bread since the second grade. I'm not kidding.
It all started as a class project during Thanksgiving that my 2nd grade teacher had planned for us. She passed out this recipe on this yellow half sheet of paper (yes, I still remember the color) and group by group, we got to go make this bread. We then got to take it home and bake it. Of course this is something I remember. Probably because it has to do with food and I was one chubby little girl.
My mom saved this recipe on this half sheet of paper for years and every Thanksgiving, I would make it. It became a tradition until one day, I realized that I could make so much better. It took a couple years until I perfected this recipe, but I can genuinely say that this recipe is the best cranberry bread, ever. It's tart, but still sweet and stays moist for days. The orange flavor does not overpower the bread and anything with a streusel topping makes it taste even better!
- 1/2 cup all purpose flour
- 1/3 Tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 4 Tablespoons unsalted butter, cold
- 2 cups all-purpose flour
- 1 1/2 teaspoon baking soda
- 3/4 tsp baking powder
- 1/2 teaspoon salt
- 1 cup chopped fresh cranberries
- 1/2 cup chopped pecans
- 1 large egg, at room temperature
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 Tablespoons orange zest
- 1 cup confectioners' sugar
- 2 Tablespoons orange juice
- 1 teaspoon orange zest
- Preheat oven to 350°F and spray your loaf pan with nonstick spray
- Prepare your Streusel by combining the the flour, sugar, and cinnamon together in a medium bowl. Cut in the cold butter into small pieces and mix it in with your fingers. It should be in pea sized pieces
- To make the bread, combine the flour, baking soda, and salt together until combined. Set aside. In a separate 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 and mix until there are no more lumps. Add in your pecans and cranberries and give it a couple more stirs. Try not to over mix!
- Pour the batter into your loaf pan and top with your streusel
- Bake the bread for 45 minutes to 50 minutes, covering with foil about halfway through to ensure even browning. To test if it's finished, poke the bread with a toothpick. If it comes out clean, the bread is done.
- To make the glaze, whisk the confectioners sugar, orange juice, and zest together. Drizzle over cooled bread.