Well…we are one week from Thanksgiving! The weather here has turned frigged…finally! I have Christmas music playing! (Yep, I know it’s early…It’s my favorite!) I’m feeling the peace and excitement that comes at this time of year! I absolutely L.O.V.E. it. I love the “feeling” of anticipation! I’m giddy thinking of family and friends gathering soon. If I close my eyes I can even smell cinnamon, turkey, and pumpkin wafting through the air. It really is the MOST wonderful time of the year.
A few weeks ago I wanted to be smothered in the “tastes” of the season. I stumbled upon this amazing recipe from Maria at Two Peas and Their Pod. It’s her “Orange Cranberry Bread” and it is truly one of the BEST Cranberry breads I have EVER made… or tasted. If you want to use Maria’s recipe click here. I took a little liberty with it and changed it by adding the streusel topping. I’m also giving the “cranberries” top billing in my adapted version! I’m madly in love with cranberries and felt it would be unfaithful of me to give them second billing.
It doesn’t really matter who came first…the orange or the cranberry. Just make sure you are the first to get a slice or it may be gone before you even get a bite! It’s THAT good!
I didn’t take step-by-step photo’s of the bread batter because I have confidence that you can mix wet and dry ingredients together. 😉 I did chop my cranberries because I wanted bits in every single bite I took. I love the “tang” of cranberries. So…yummy!
You will mix your bread batter. Fold in your chopped cranberries. Pour into a greased loaf pan and top with the streusel mixture. This is my “go to” streusel recipe. It comes out perfect every time.
Place in a preheated 350 degree oven and bake for 70-75 minutes or until toothpick inserted comes out clean.
Once the bread is baked remove from the oven and place on a cooling rack for 15 minutes. Loosen the sides of the bread with a bread knife or butter knife. Remove from loaf pan and let cool completely….HEY! I said “Let it cool completely!” (I know, I know! I wanted to face plant into it too. However, I thought explaining 2nd degree hot cranberry bread burns would be a little damning to my reputation.)
While the bread is cooling mix up the orange glaze. Mmmmmm…this glaze! It’s a must! Don’t skip this step. It just kicks up that “orange” flavor and gives you a legit reason to lick your fingers!
Once cool, slice into nice thick slices. Don’t be skimpy with this bread. It deserves to be a grand treat! To allow it that status it need be a hearty slice. (Hey! That’s my story and I’m sticking to it!)
The hint of cinnamon in the streusel adds a perfect subtle Christmas flavor to this delightful loaf of cranberry-orange happiness! The streusel topping in combination with the orange glaze, and the moist cakey (word?) texture of this bread reminds you of an old-fashioned doughnut minus the hole. Only it’s ten million times better! It’s packed with those tart little bits of cranberry and the glorious orange zest.
If you’re not sure what to serve Thanksgiving morning I HIGHLY recommend this cranberry orange bread! Your family and friends will come back for seconds! Okay…maybe thirds!
Have a big crock pot of steaming spiced apple cider on hand and you will win the “hostess with the mostest!” (English teachers the world over just moaned! Sorry guys!)
Thanks for stopping by today. I hope you give this beautiful tasty cranberry orange bread a try next week. I know it will be a hit! The printable is below.
Recipe Adapted from Two Peas and Their Pod