Cranberry Streusel Loaf Recipes

AMAZINGLY MOIST CRANBERRY BREAD RECIPE

Steps:

• Preheat oven to 375° Fahrenheit. Grease a 9×5-inch loaf pan with butter or shortening.
• In a small bowl, stir together the orange juice, orange zest, buttermilk*, butter, and egg.
• In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. Stir in the liquid ingredients, mixing until just combined and dry streaks still remain.
• Stir in the chopped cranberries and nuts, if using.
• Pour mixture into the prepared loaf pan*** and level using a spatula. Bake for 25 minutes, then reduce heat to 350° Fahrenheit and bake for an additional 45-50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack and let cool at least an additional 30 minutes before slicing.

CRANBERRY STREUSEL LOAF

Steps:

• Preheat oven to 350 degrees F & grease a 9"x5" loaf pan.
• FOR THE STREUSEL ~ In a bowl, combine sugar & flour, then cut in the butter until crumbly. Stir in the pecans & set aside.
• FOR THE BREAD ~ In a large bowl, whisk together the flour, sugar, baking powder, nutmeg, allspice & salt.
• In another bowl, whisk together the egg, orange jice, butter & zest, then stir this mixture into the flour mixture just until moistened. Fold in the cranberries & raisins.
• Put half of the batter into the prepared loaf pan, then sprinkle that with half of the streusel. Repeat layering.
• Bake 65-70 minutes or until a toothpick inserted near the center comes out clean.
• Cool in the pan on a wire rack for 10 minutes before removing the bread from the pan & putting it upright on the wire rack.

GLAZED CRANBERRY SWIRL LOAF

Steps:

• In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat until moistened. Add the egg. Beat on medium speed for 2 minutes. Add 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, combine filling ingredients. , Punch dough down. Divide in half. Roll each portion into a 12x9-in. rectangle. Spread filling over each rectangle to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Twist the 2 rolls together; pinch ends to seal. Place in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 25-30 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over bread.

CRANBERRY STREUSEL LOAF

Steps:

• 1. Preheat oven to 350°F. Grease a 9x5x3 inch loaf pan.
• 2. For Streusel: In a bowl, combine brown sugar and flour. Cut in butter, until crumbly. Stir in pecans; set aside.
• 3. For Bread: In a large bowl, combine the flour, sugar, baking powder, nutmeg, allspice, and salt. In another bowl, beat the egg, orange juice, melted butter, and orange peel. Stir into dry ingredients, just until moistened. Fold in cranberries and raisins. Transfer half of the batter to the prepared pan. Sprinkle with half of the streusel; repeat layers.
• 4. Bake for 65-70 minutes, or until a toothpick comes out clean. Cool for 10 minutes, before removing from pan, to a wire rack. Makes 1 loaf with approximately 10 servings.

CRANBERRY SWIRL LOAF

Steps:

• In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat water, milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a small saucepan, combine cranberries, brown sugar and water. Cook over medium heat until cranberries are soft, about 15 minutes. Remove from heat; stir in butter, lemon juice and, if desired, walnuts. Cool., Punch down dough. Turn onto a lightly floured surface; roll into a 20x10-in. rectangle. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Transfer to a greased 9x5-in. loaf pan, arranging in a slight zigzag fashion to fit., For topping, in a small bowl, combine flour and sugar; cut in 1 tablespoon butter until crumbly. Melt remaining butter; brush over dough. Sprinkle with crumb mixture. Cover with a towel; let rise in a warm place until doubled, about 40 minutes. Preheat oven to 350°., Bake until golden brown and dough is cooked through, 40-45 minutes. Carefully remove from pan to a wire rack to cool. If desired, combine glaze ingredients; drizzle over bread.