Carol's Cranberry Bread
Ingredients:
12 ounces fresh cranberries (about 3 cups) coarsely chopped
Zest of 2 large oranges
3/4 cup orange juice
1 1/3 cup buttermilk
4 Tablespoons softened butter
1/2 cup canola oil
2 large eggs
4 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon iodized salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup chopped pecans
Strusel Topping:
1/2 cup granulated sugar
1/3 cup AP flour
1 teaspoon cinnamon
1/4 cup soft butter
Glaze (optional):
1 cup icing sugar (sifted)
2 Tablespoon orange juice
1 Tablespoon Grand Marnier
Orange zest
Zest of 2 large oranges
3/4 cup orange juice
1 1/3 cup buttermilk
4 Tablespoons softened butter
1/2 cup canola oil
2 large eggs
4 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon iodized salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup chopped pecans
Strusel Topping:
1/2 cup granulated sugar
1/3 cup AP flour
1 teaspoon cinnamon
1/4 cup soft butter
Glaze (optional):
1 cup icing sugar (sifted)
2 Tablespoon orange juice
1 Tablespoon Grand Marnier
Orange zest
Directions:
Preheat oven to 335°F convection or 350°F bake.
In a small bowl, mix strusel topping ingredients. Set aside.
In another small bowl, mix glaze ingredients and set aside.
In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
Cream the butter and sugar in the mixer until light and fluffy. Add zest.
Add the orange juice, buttermilk, oil, and egg to the creamed butter and sugar.
Stir in the dry ingredients by hand, mixing until just combined (don't overmix).
Fold in the chopped cranberries and nuts.
Pour mixture into 3 9x5-inch loaf pans lined with parchment paper and level using a spatula. Cover evenly with strusel topping.
Bake for 55 minutes or until a toothpick inserted comes out clean. Cool in pan for 5 minutes then transfer to a wire rack, carefully removing parchment paper. Cool additional 30 minutes before covering with glaze. Let cool at least an additional 30 minutes before slicing.
In a small bowl, mix strusel topping ingredients. Set aside.
In another small bowl, mix glaze ingredients and set aside.
In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
Cream the butter and sugar in the mixer until light and fluffy. Add zest.
Add the orange juice, buttermilk, oil, and egg to the creamed butter and sugar.
Stir in the dry ingredients by hand, mixing until just combined (don't overmix).
Fold in the chopped cranberries and nuts.
Pour mixture into 3 9x5-inch loaf pans lined with parchment paper and level using a spatula. Cover evenly with strusel topping.
Bake for 55 minutes or until a toothpick inserted comes out clean. Cool in pan for 5 minutes then transfer to a wire rack, carefully removing parchment paper. Cool additional 30 minutes before covering with glaze. Let cool at least an additional 30 minutes before slicing.
Notes:
If you don't have buttermilk, use regular milk and add 2 tablespoons plus 1 teaspoon of apple cider vinegar to it a few minutes before adding it to the mix. The vinegar will thicken the milk, and adds a nice extra level of flavor as well. You can even use lactose-free milk if you have an issue with dairy. In fact, ditch the buttermilk entirely and do it this way. It's so much better.
Toss the cranberries with a little of the flour mixture before adding them into the batter. It will prevent them from falling to the bottom of the loaf.
You can use either the strusel topping or the glaze, or both. CAUTION: if you use both, you may not be able to stop eating. Ever. You could die. Happy, but still.
Toss the cranberries with a little of the flour mixture before adding them into the batter. It will prevent them from falling to the bottom of the loaf.
You can use either the strusel topping or the glaze, or both. CAUTION: if you use both, you may not be able to stop eating. Ever. You could die. Happy, but still.