Ingredients:
For the Bread:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 egg, well beaten
- 3/4 cup orange juice
- 2 tablespoons vegetable oil
- 1 tablespoon orange zest
- 1 1/2 cups fresh cranberries, coarsely chopped
- 1/2 cup walnuts, chopped (optional)
For the Brown Sugar Crumble:
- 1/3 cup packed brown sugar
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter, diced
- 1/2 teaspoon ground cinnamon
Directions:
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In a separate bowl, blend the beaten egg, orange juice, vegetable oil, and orange zest.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the cranberries and walnuts, if using.
- Transfer to Loaf Pan: Transfer the batter to the prepared loaf pan, spreading it evenly.
- Prepare Crumble Topping: In a bowl, mix brown sugar, flour, butter, and cinnamon until it resembles coarse crumbs.
- Add Crumble Topping: Sprinkle the crumble topping evenly over the batter in the loaf pan.
- Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
FAQs:
Q1: Can I use frozen cranberries?
Absolutely! If fresh cranberries are unavailable, frozen ones work just as well. Ensure they are coarsely chopped before adding them to the batter.
Q2: Can I omit the walnuts?
Certainly! The walnuts add a delightful crunch, but the bread is equally delicious without them.
Q3: How should I store leftovers?
Store any remaining slices in an airtight container at room temperature for up to three days or refrigerate for extended freshness.