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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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if you enjoy, as I do, both these tart red berries AND raisins, well . . . ! Ingredients:
1/3 cup brown sugar, packed |
3 tablespoons all-purpose flour |
2 tablespoons unsalted butter, cold |
3/4 cup pecans, finely chopped |
2 cups all-purpose flour |
3/4 cup granulated sugar |
1 1/2 teaspoons baking powder |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground allspice |
1/4 teaspoon salt |
1 large egg |
3/4 cup orange juice |
3 tablespoons unsalted butter, melted |
2 tablespoons orange zest, minced |
1 1/4 cups cranberries (fresh or frozen) |
2/3 cup golden raisin |
Directions:
1. Preheat oven to 350 degrees F & grease a 9 x5 loaf pan.
2. FOR THE STREUSEL ~ In a bowl, combine sugar & flour, then cut in the butter until crumbly. Stir in the pecans & set aside.
3. FOR THE BREAD ~ In a large bowl, whisk together the flour, sugar, baking powder, nutmeg, allspice & salt.
4. 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.
5. Put half of the batter into the prepared loaf pan, then sprinkle that with half of the streusel. Repeat layering.
6. Bake 65-70 minutes or until a toothpick inserted near the center comes out clean.
7. 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.
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