Orange-Glazed Cranberry Streusel Bread

Rich, orange-flavored, and studded with cranberries, this quick bread, topped with streusel, a glaze, and sugared berries is sure to be a hit.

Makes 12 servings

Total time: 13/ hours + cooling

FOR THE STREUSEL, WHISK:

1/2 1/2

2 5

FOR THE BREAD, COMBINE:

2 11/ 2 1/2 21/ 2

RUB:

1 1

cup granulated sugar tsp. minced orange zest

WHISK:

1 1 1/2 1

FOR THE GLAZE, COMBINE:

1 cup powdered sugar, sifted 3–4 tsp. fresh orange juice

FOR THE SUGARED CRANBERRIES, BOIL:

1/4 1/4 1/2 1/4 1/2 cup all-purpose flour cup packed light brown sugar tsp. ground cinnamon Tbsp. cold unsalted butter, cubed cups all-purpose flour tsp. baking powder tsp. table salt cups fresh or frozen cranberries, thawed if frozen cup whole milk egg cup vegetable oil tsp. pure vanilla extract cup water cup granulated sugar cup fresh or frozen cranberries, thawed if frozen cup superfine or granulated sugar tsp. minced orange zest

Preheat oven to 350°. Coat a 9×5-inch loaf pan with nonstick spray; line with a parchment sling and coat with nonstick spray.

For the streusel, whisk together flour, brown sugar, and cinnamon; cut in butter using a pastry blender until pea-sized and streusel begins to clump together.

For the bread, combine flour, baking powder, and salt in a bowl. Transfer 1/4 cup flour mixture to another bowl and gently toss with cranberries to coat. Make a well in center of dry ingredients.

Rub sugar and zest together with your hands until fragrant and sugar turns a pale orange.

Whisk milk, egg, oil, and vanilla into sugar mixture until combined. Pour milk mixture into flour mixture and stir just until combined; fold in floured cranberries.

Pour batter into prepared pan; top with streusel. Bake bread until golden and a toothpick inserted into center comes out clean, about 1 hour. Cool bread in pan on a rack, 15 minutes before turning out onto rack to cool completely.

For the glaze, combine powdered sugar and enough orange juice to make a thick but pourable glaze.

For the sugared cranberries, boil water and granulated sugar in a saucepan over medium-high heat just until sugar dissolves; stir in cranberries until coated with simple syrup.

Transfer cranberries to a parchment-lined baking sheet with a slotted spoon; chill 30 minutes. (Reserve simple syrup for another use.) Meanwhile, rub superfine sugar and zest together until fragrant and sugar turns a pale orange; toss in cooled cranberries until coated.

Pour glaze over bread; top with sugared cranberries.

Per serving: 399 cal; 15g total fat (5g sat); 30mg chol; 185mg sodium; 65g carb (2g fiber, 42g total sugars); 4g protein