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Best Homemade Cranberry Orange Bread with Walnut Streusel

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This tender, moist cranberry orange bread features a crunchy walnut streusel topping and bursts of tart cranberries in every slice. It’s the perfect quick bread for holiday mornings or cozy weekends.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups (170g) fresh or frozen cranberries
  • 2 tablespoons orange zest (from about 2 large oranges)
  • ½ cup (120ml) fresh orange juice
  • ½ cup (120ml) buttermilk
  • 2 large eggs, room temperature
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • ⅓ cup (40g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed brown sugar (for streusel)
  • 2 tablespoons granulated sugar (for streusel)
  • 3 tablespoons (42g) cold unsalted butter, cubed (for streusel)
  • ½ cup (60g) chopped walnuts (for streusel)
  • ½ teaspoon cinnamon (for streusel, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. Make the streusel: In a medium bowl, whisk together flour, brown sugar, granulated sugar, and cinnamon. Add cold butter cubes and work into flour mixture with fingers or pastry cutter until coarse meal forms with some pea-sized pieces. Stir in walnuts. Refrigerate while making batter.
  3. Toss cranberries with 1 tablespoon flour (from measured flour) in a small bowl to prevent sinking. Set aside.
  4. In a large bowl, whisk together 2 cups flour, baking powder, baking soda, and salt.
  5. In a separate bowl, whisk together melted butter, sugar, eggs, buttermilk, orange juice, orange zest, and vanilla until smooth.
  6. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay). Gently fold in floured cranberries.
  7. Scrape batter into prepared pan and spread evenly. Sprinkle streusel over top and gently press into batter with fingertips.
  8. Bake for 55-65 minutes. At 45 minutes, tent with foil if streusel is browning too quickly. Bread is done when toothpick inserted in center comes out clean or with a few moist crumbs.
  9. Cool in pan on wire rack for 15 minutes, then lift out using parchment sling and transfer to rack to cool completely.

Notes

Toss cranberries in flour to prevent sinking. Use room temperature eggs and buttermilk. Don’t overmix batter. For best flavor, let bread rest overnight before serving. Bread can be frozen for up to 3 months.

Nutrition

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

Find it online: https://coracooks.com/best-homemade-cranberry-orange-bread-with-walnut-streusel/