Name: Cranberry Bread
Prep time: 25 min
Total time: 1 h 40 min
Yield: 12 serving(s)
Ingredients: 1/4 c. all-purpose flour; 3 tbsp. chopped pecans; 3 tbsp. packed light brown sugar; 1/2 tsp. ground cinnamon; 3 tbsp. cold salted butter, cut into cubes; 1/2 c. vegetable oil, plus more for the pan; 1/2 c. granulated sugar; 1/2 c. packed light brown sugar; 1/2 c. sour cream, at room temperature; 2 large eggs, at room temperature; 2 tsp. vanilla extract; 1 1/2 tsp. baking powder; 1 tsp. ground ginger; 1/2 tsp. kosher salt; 1/4 tsp. baking soda; 2 c. plus 1 tablespoon all-purpose flour; 2 c. cranberries, thawed if frozen; 1/2 c. powdered sugar

Step 1For the streusel: In a medium bowl, stir together the flour, pecans, brown sugar, and cinnamon. Add the butter and use your fingers to work it into the mixture until it is evenly incorporated and the mixture clumps together. Cover and chill until ready to use.

Step 2For the loaf: Preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan with vegetable oil. Line the pan on the two long sides with parchment paper, leaving a 2-inch overhang.

Step 3In a large bowl, whisk together the granulated sugar, brown sugar, sour cream, eggs, vanilla, and ½ cup vegetable oil until smooth.

Step 4In a medium bowl, whisk together the baking powder, ginger, salt, baking soda, and 2 cups of the flour.

Step 5Coarsely chop 1 cup of the cranberries, leaving the remaining cup whole. Toss the chopped and whole cranberries in a medium bowl with the remaining 1 tablespoon of flour.

Step 6Fold the flour mixture into the egg mixture until just combined. Fold in the cranberries.

Step 7Transfer the batter to the prepared loaf pan, smoothing the top with a spoon or small offset spatula. Crumble the streusel evenly over the top. Bake until golden brown and a toothpick inserted in the center comes out clean, 1 hour 10 minutes to 1 hour 15 minutes.

Step 8Let cool in the pan for 10 minutes, then use the parchment sling to remove the bread from the pan. Let cool completely on a wire rack, about 1 hour.

Step 9For the glaze: In a medium bowl, whisk together the powdered sugar with 2 teaspoons water. Add additional water, ½ teaspoon at a time, until the glaze is loose enough to drizzle. Drizzle the glaze over the loaf and allow it to set at least 15 minutes before serving.

Cranberry Bread

Ingredients

For the Streusel:

For the Loaf:

For the Glaze:

Directions

Best New Desserts