CRANBERRY STREUSEL LOAF

Cranberry Streusel Loaf image

This makes a pretty loaf of bread & is from the Taste of Home's Holiday Card Recipe Collection. I have tweaked it a little, to make it a little healthier or to personal taste. Try the original way or try my changes, or make your own changes. I will probably end up freezing half of it, because I am the only cranberry lover in the...

Provided by Sharon Colyer

Time 2h5m

Number Of Ingredients 26

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Ingredients

*******STREUSEL********
1/3 c packed brown sugar
3 Tbsp all-purpose flour
2 Tbsp cold butter
3/4 c finely chopped pecans*
********BREAD*******
2 c all-purpose flour*
3/4 c sugar*
1 1/2 tsp baking powder
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/4 tsp salt
1 large egg
3/4 c orange juice*
3 Tbsp butter, melted*
2 Tbsp grated orange peel
1 c fresh or frozen cranberries
1/2 c golden raisins*
MY CHANGES
*reduce nuts to 1/2 cup
*reduce all-purpose flour to 1 cup & add 1 cup whole wheat pastry flour
*reduce sugar to 2/3 cup
*reduce orange juice to 2/3 cup
*reduce butter to 2 1/2 tbs., melted
*add 1/4 cup unsweetened applesauce
*reduce golden raisins to 1/4 cup, or may leave out

Steps:

1. Preheat oven to 350°F. Grease a 9x5x3 inch loaf pan.
2. For Streusel: In a bowl, combine brown sugar and flour. Cut in butter, until crumbly. Stir in pecans; set aside.
3. For Bread: In a large bowl, combine the flour, sugar, baking powder, nutmeg, allspice, and salt. In another bowl, beat the egg, orange juice, melted butter, and orange peel. Stir into dry ingredients, just until moistened. Fold in cranberries and raisins. Transfer half of the batter to the prepared pan. Sprinkle with half of the streusel; repeat layers.
4. Bake for 65-70 minutes, or until a toothpick comes out clean. Cool for 10 minutes, before removing from pan, to a wire rack. Makes 1 loaf with approximately 10 servings.

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