Cranberries are stable in New England, growing in beautiful blogs as you drive to Cape Cod. Each fall, they are harvested and come to market. In the refrigerator, they last long and are quickly frozen to use later.

I love this recipe because the bread is moist and flavorful. The streusel topping and glaze are a sweet accent. You can make the bread without if you prefer less sugar.

Streusel

1/4 cup (31g) all-purpose flour 

2 Tablespoons (30g) granulated sugar

1/2 teaspoon ground cinnamon

3 Tablespoons (43g) unsalted butter, cold and cubed

Bread

2 cups (250g) all-purpose flour

 
1 teaspoon baking soda

1/2 teaspoon salt

1 large egg at room temperature

1/2 cup (105g) packed light or dark brown sugar

1/2 cup (100g) granulated sugar

8-ounce sour cream, at room temperature

1/4 cup orange juice

1/3 cup (80ml) vegetable oil (or melted coconut oil)

1 teaspoon pure vanilla extract

2 teaspoons orange zest

1 cup (110g) cranberries, fresh or frozen (do not thaw)*

Glaze

1 cup (120g) confectioners’ sugar

1–2 Tablespoons orange juice

Preheat oven to 350°F (177°C). Spray a 9×5-inch loaf pan with nonstick spray.

Make the streusel first: Whisk the flour, sugar, and cinnamon together in a medium bowl. Cut in the cold butter with a pastry cutter, your hands, or two forks until the mixture resembles pea-size crumbs. It’s essential to keep the streusel cold, so place in the refrigerator (covered or uncovered) until ready to use.

Make the bread: Whisk the flour, baking soda, and salt together in a large bowl. In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until combined. Whisk in the sour cream, orange juice, oil, vanilla, and orange zest. Pour the wet ingredients into the dry ingredients, then whisk to thoroughly combine. Avoid over-mixing. Fold in the cranberries.

Pour the batter into the prepared loaf pan. Top evenly streusel, pressing the streusel down gently into the top of the bread so it sticks.

Bake the bread for 45 minutes to 1 hour. Cover loosely with foil about halfway through to ensure even browning. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Oven times will vary between ovens. My bread usually takes 1 hour. Cool the bread completely in the pan and set it on a wire rack.

Make the glaze: Whisk the confectioners’ sugar and orange juice in a small bowl. Add more orange juice depending on how thick you want the glaze. Drizzle over cooled bread.

Slice and serve. Cover and store leftover bread at room temperature for 1 day or in the refrigerator for up to 1 week.

Enjoy!