Kelsey's Favorite Cranberry Bread |
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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 12 |
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My granddaughter, Kelsey, and I saw this recipe and decided we needed to bake together. Kelsey and her sister, Aidan, don't like nuts so I omitted them from the original recipe and added golden raisins. Ingredients:
2 cups king arthur unbleached all-purpose flour |
3/4 cup sugar |
1-1/2 teaspoons baking powder |
1 teaspoon salt |
1/2 teaspoon baking soda |
1/4 cup cold butter, cubed |
1 egg |
3/4 cup orange juice |
2 teaspoons grated orange peel |
1 cup chopped fresh or frozen cranberries |
1/2 cup golden raisins |
streusel: |
1/3 cup packed brown sugar |
3 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons cold butter |
glaze: |
1/2 cup confectioners' sugar |
2 teaspoons orange juice |
Directions:
1. In a large bowl, combine the first five ingredients; cut in butter until crumbly. In a small bowl, whisk the egg, orange juice and peel. Stir into dry ingredients just until moistened. Fold in cranberries and raisins. Transfer to a greased 8-in x 4-in. loaf pan.
2. Combine brown sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. For glaze, combine confectioners' sugar and orange juice until smooth. Drizzle over bread. Yield: 1 loaf (12 slices).
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