Recipe: Cranberry-Streusel Quick Bread

One 9-by-5-inch loaf (12 slices)

Pan preparation: softened butter and flour, or nonstick cooking spray

Streusel:

- ¾ cup finely chopped pecans

- 1/3 cup packed light brown sugar

- 3 tablespoons all-purpose flour

- 2 tablespoons unsalted butter, softened

Batter:

- 2 cups all-purpose flour

- ¾ cup granulated sugar

- 1 ½ teaspoons baking powder

- ½ teaspoon salt

- ½ teaspoon ground nutmeg

- ½ teaspoon ground allspice

- ¼ cup unsalted butter, melted and slightly cooled

- 1 egg, slightly beaten

- ¾ cup orange juice

- Grated zest of 1 orange

- ½ cup dried cranberries

- 1 cup fresh cranberries

1. Preheat oven to 350 degrees. Grease and flour a 9-by-5-inch loaf pan, or spray with cooking spray; set aside.

2. To prepare streusel: In a bowl, combine pecans, brown sugar, flour and butter with your fingers to form large flakes. Set aside.

3. To prepare batter: Sift together flour, sugar, baking powder, salt, nutmeg and allspice; set aside. With an electric mixer, beat together melted butter, egg and orange juice. Slowly add dry ingredients, beating just until blended. With a rubber spatula, fold in orange zest and the dried and fresh cranberries.

4. Spoon half of batter into prepared pan and sprinkle half of streusel over the top. Repeat layers. Bake on center oven rack of preheated oven 1 hour and 10 minutes or until a tester inserted into the center of the bread comes out clean. (Cover loosely with aluminum foil if topping seems to be browning too much during baking time.) Remove from oven and let bread cool in the pan 10 minutes before turning out onto a rack. Cool completely before slicing. (The bread can be wrapped tightly and frozen up to 1 month.)