Cranberry, Orange & Walnut Streusel Bread

Cranberry, Orange & Walnut Streusel Bread
Photo by Scott Phillips


  • 10-½ oz. (2-1/3 cups) unbleached all-purpose flour; more for the pans
  • 1 tsp. ground cinnamon
  • 1-¼ tsp. baking powder
  • 6 oz. (¾ cup) unsalted butter, softened; more for the pans
  • ¾ cup sweetened dried cranberries, roughly chopped
  • 1 cup buttermilk
  • 1-1/3 cups granulated sugar
  • + 5 more ingredients
    • ¾ tsp. table salt
    • 1-½ tsp. finely grated orange zest
    • 3 large eggs
    • ¼ cup packed light or dark brown sugar
    • ½ cup walnut pieces

Position a rack in the middle of the oven, and heat the oven to 350°F. Lightly butter and flour four mini loaf pans, one 12-cup Bundt pan, or one 9x5-inch metal loaf pan. In a food processor grind the walnuts, brown sugar, and cinnamon, pulsing in short bursts until the walnut pieces are small, ...

View full recipe at Fine Cooking


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