November 30th, 2016

Cranberry Pecan Bread with Orange Glaze




This Cranberry Pecan Bread with Orange Glaze is a collection of favorite holidays flavors served up in one wonderful bread.  The taste of cranberries and pecans combined with a yummy streusel topping and then drizzled with a burst of fresh orange glaze adds up to pure deliciousness.  Serve it for breakfast and brunch, as a mid-day snack, or wrap it up for perfect Christmas gifting!





Cranberry Pecan Bread with Orange Glaze


Streusel Topping
1/2 cup flour
4 tablespoons sugar
1 teaspoon cinnamon
6 tablespoons butter
1/2 cup chopped pecans

Cranberry Pecan Bread
4 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 cup chopped fresh cranberries (or 2 cups dried)
2 eggs
1 cup packed brown sugar
1 cup sugar
2 cups buttermilk
2/3 cup vegetable oil
4 tablespoons orange zest
1 tablespoon orange juice
1 teaspoon vanilla

Orange Glaze
1 cups powdered sugar
1 tablespoons orange zest
1-2 tablespoons orange juice


Preheat oven to 350°F . Spray two 9×5 loaf pans with nonstick spray.

To Make the Streusel Topping: Toss the flour, sugar, and cinnamon together in a medium bowl. Cut in the cold butter with a pastry cutter or a fork until mixture is crumbly. Stir in the pecan pieces.

To Make the Cranberry Pecan Bread: In a large bowl, toss the flour, baking soda, salt, cranberries, and pecans together until combined. Set aside. In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until combined.  Whisk in the buttermilk, oil, orange zest, orange juice, and vanilla.  Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Do not overmix.

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

Bake the bread for 45 minutes to 1 hour, covering 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.  Allow bread to cool completely in the pan on a wire rack.

To Make the Orange Glaze: In a small bowl, whisk the confectioners’ sugar and orange juice together. Add more orange juice depending how thick you want the glaze. Whisk in orange zest and drizzle evenly over the cooled bread loaves.

Notes:  Bread stays fresh at room temperature for 3 days or in the refrigerator for up to 6-7 days.

Make ahead tip: You can freeze the unglazed bread for up to 3 months. Allow to thaw overnight in the refrigerator and bring to room temperature before glazing and serving.

Recipe adapted from Sally’s Baking Addiction




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