CRANBERRY STREUSEL LOAF
I relied on this foolproof recipe when teaching our children to cook. Each slice is dotted with plump cranberries and flecks of orange peel.
Provided by Taste of Home
Time 1h25m
Yield 1 loaf (16 slices).
Number Of Ingredients 17
Steps:
- In a bowl, combine brown sugar and flour. Cut in butter until crumbly. Stir in pecans; set aside. , In a large bowl, combine the flour, sugar, baking powder, nutmeg, allspice and salt. In another bowl, whisk the egg, orange juice, butter and orange zest. Stir into dry ingredients just until moistened. Fold in cranberries and raisins. , Transfer half of the batter to a greased 9x5-in. loaf pan. Sprinkle with half of the streusel; repeat layers. , Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 213 calories, Fat 8g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 117mg sodium, Carbohydrate 34g carbohydrate (19g sugars, Fiber 2g fiber), Protein 3g protein.
CRANBERRY STREUSEL LOAF
This recipe was found in the 2008 cookbook, Taste of Home Baking Classics, & if you enjoy, as I do, both these tart red berries AND raisins, well . . . !
Provided by Sydney Mike
Categories Quick Breads
Time 1h20m
Yield 1 9, 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F & grease a 9"x5" loaf pan.
- FOR THE STREUSEL ~ In a bowl, combine sugar & flour, then cut in the butter until crumbly. Stir in the pecans & set aside.
- FOR THE BREAD ~ In a large bowl, whisk together the flour, sugar, baking powder, nutmeg, allspice & salt.
- In another bowl, whisk together the egg, orange jice, butter & zest, then stir this mixture into the flour mixture just until moistened. Fold in the cranberries & raisins.
- Put half of the batter into the prepared loaf pan, then sprinkle that with half of the streusel. Repeat layering.
- Bake 65-70 minutes or until a toothpick inserted near the center comes out clean.
- Cool in the pan on a wire rack for 10 minutes before removing the bread from the pan & putting it upright on the wire rack.
CRANBERRY STREUSEL LOAF
I relied on this foolproof recipe when teaching our children to cook. Each slice is dotted with plump cranberries and flecks of orange peel.
Provided by Allrecipes Member
Time 1h25m
Yield 16
Number Of Ingredients 16
Steps:
- In a bowl, combine brown sugar and flour. Cut in butter until crumbly. Stir in pecans; set aside.
- In a large bowl, combine the flour, sugar, baking powder, nutmeg, allspice and salt. In another bowl, beat the egg, orange juice, butter and orange peel. Stir into dry ingredients just until moistened. Fold in cranberries and raisins. Transfer half of the batter to a greased 9-in. x 5-in. x 3-in. loaf pan. Sprinkle with half of the streusel; repeat layers. Bake at 350 degrees F for 65-70 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 210.2 calories, Carbohydrate 33.5 g, Cholesterol 21.2 mg, Fat 7.8 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 108.5 mg, Sugar 18 g
CRANBERRY SWIRL LOAF
My mother's made this bread for years, but she uses date filling. I loved her bread so much that I made my own, with cranberries for a slightly tart filling with the sweet streusel topping-sometimes I add a simple icing. Each slice reveals an enticing ruby swirl. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 pieces).
Number Of Ingredients 21
Steps:
- In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat water, milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a small saucepan, combine cranberries, brown sugar and water. Cook over medium heat until cranberries are soft, about 15 minutes. Remove from heat; stir in butter, lemon juice and, if desired, walnuts. Cool., Punch down dough. Turn onto a lightly floured surface; roll into a 20x10-in. rectangle. Spread filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Transfer to a greased 9x5-in. loaf pan, arranging in a slight zigzag fashion to fit., For topping, in a small bowl, combine flour and sugar; cut in 1 tablespoon butter until crumbly. Melt remaining butter; brush over dough. Sprinkle with crumb mixture. Cover with a towel; let rise in a warm place until doubled, about 40 minutes. Preheat oven to 350°., Bake until golden brown and dough is cooked through, 40-45 minutes. Carefully remove from pan to a wire rack to cool. If desired, combine glaze ingredients; drizzle over bread.
Nutrition Facts : Calories 210 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 140mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein.
MINI CHERRY-PECAN STREUSEL LOAVES
Wrap these little cakes as holiday gifts -- they're wonderful treats on a cold winter afternoon.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 2h
Yield Makes 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Butter and flour six mini loaf pans (each 5 3/4 by 3 inches, with a 2-cup capacity). Make streusel topping: In a bowl, mix streusel ingredients with fingertips until moist clumps form. Place in freezer.
- Make cherry-pecan batter: In a medium bowl, whisk flour, baking powder, salt, and baking soda. In a large bowl, whisk butter, sugar, sour cream, eggs, and vanilla until smooth. Mix in dry ingredients until moistened. Fold in dried cherries and pecans.
- Divide batter evenly among prepared pans; spread to fill corners. Place pans on a baking sheet. Bake 15 minutes, then remove from oven, and quickly sprinkle loaves with streusel topping.
- Return loaves to oven; bake until golden and a toothpick inserted in center comes out with only a few moist crumbs attached, 20 to 25 minutes. Cool loaves 10 minutes in pans; turn out of pans, and cool completely, streusel side up, on a rack.
CRANBERRY ORANGE LOAF
This is an excellent flavor to choose from. Orange and cranberry flavors will be sure to put you in the holiday spirit. It tastes even better the next day.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.
- In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
- Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 36.6 g, Cholesterol 15.5 mg, Fat 7.7 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 260.7 mg, Sugar 18.7 g
STRAWBERRY STREUSEL LOAF
Such a delicious strawberry loaf, it makes about 12 servings, and is so very tasty for every to have with tea or coffee -
Provided by Chef mariajane
Categories Quick Breads
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Grease a 9 x 5-inch loaf pan.
- STREUSEL: Blend walnuts, sugar, cinnamon and shortening until crumbly; reserve.
- LOAF: Stir brown sugar with oil until combined. Beat in eggs, evaporated milk and vanilla untl smooth. In a separate bowl, mix flour with baking powder, cinnamon, baking soda and salt. Add the flour mixture to the milk mixture; stir until moistened. Fold in strawberries.
- Spread the loaf batter into prepared loaf pan. Sprinkle with streusel mix.
- Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 15 minutes. Remove from pan to a wire rack to cool for 1 hour. Scoop up and replace any fallen streusel. Serve warm or at room temperature.
Nutrition Facts : Calories 225.9, Fat 13.4, SaturatedFat 1.8, Cholesterol 0.6, Sodium 203.5, Carbohydrate 26.1, Fiber 0.9, Sugar 24.4, Protein 1.9
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CRANBERRY STREUSEL BREAD - TUTTI DOLCI
From tutti-dolci.com
Reviews 3Estimated Reading Time 4 minsCategory DessertTotal Time 1 hr 25 mins
- Preheat oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper, leaving a 2-inch overhang around the edges; spray lightly with nonstick spray.
- For the streusel topping, combine sugars, cinnamon, cloves, salt, and flour in a small bowl. Add melted butter and mix in with a fork until completely incorporated and streusel is crumbly. Chill until ready to use.
- For the bread, whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Set aside 1 tablespoon of flour mixture to toss with the cranberries. Make a well in the center of the mixture.
- Combine melted butter, buttermilk, Greek yogurt, egg, orange zest, and almond extract in a medium bowl; add to flour mixture and fold in just until almost combined. Toss cranberries with reserved flour mixture and gently fold in.
CRANBERRY STREUSEL CAKE RECIPE - NANCY OLSON | FOOD
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- Preheat the oven to 350°. Butter and flour a 9-inch-round springform cake pan. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Using an electric mixer at low speed, beat in the butter until it looks like coarse meal. In a small bowl, whisk the egg yolks with the sour cream and vanilla. Beat the egg mixture into the dry ingredients at medium-low speed just until incorporated, about 1 minute. Scrape the cake batter into the prepared springform pan.
- In a medium bowl, stir the cranberries with the lime juice, zest, sugar, cornstarch, vanilla, salt, black pepper and 1/4 teaspoon of the cinnamon. Spoon the mixture over the cake batter.
- In another bowl, mix together the flour, oats and brown sugar, then stir in the remaining 1/2 teaspoon of cinnamon. Using a pastry blender or 2 knives, cut in the chilled butter until it resembles coarse meal. Sprinkle the topping over the cranberries and bake the streusel cake for about 1 hour, until a cake tester inserted in the center of the cake comes out clean. Let the cake cool completely, then remove the ring and serve.
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