Advertising

The Seattle Times Company

NWjobs | NWautos | NWhomes | NWsource | Free Classifieds | seattletimes.com

Food & Wine


Our network sites seattletimes.com | Advanced

Originally published Wednesday, November 9, 2005 at 12:00 AM

E-mail E-mail article      Print Print      Share Share

Recipe: Cranberry-Streusel Quick Bread

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

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

advertising

- 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.)

E-mail E-mail article      Print Print      Share Share

More Food & wine

NEW - 10:07 AM
Obese people asked to eat fast food for health study

Seattle Beer News | Brouwer's Hard Liver Barleywine Festival kicks off this Saturday

Organic advocates voice concern for 'natural' food

Taste: Muffuletta sandwiches are the Big Easy's best

NEW - 7:00 PM
Wine Adviser: Some good Washington wineries got away

More Food & wine headlines...


Get home delivery today!

Video

Advertising

AP Video

Entertainment | Top Video | World | Offbeat Video | Sci-Tech

Marketplace

 
Most read
Most commented
Most e-mailed
 
 

Most viewed imagesMore

Advertising