December Recipes

Orange-Glazed Cranberry Streusel Bread

Sliced Orange Glazed Cranberry Streusel Bread
Hands On:
20 minutes
Total Time:
80 minutes
Serves:
16

Ingredients

  • ¼ cup Hy-Vee all-purpose flour
  • 2 tbsp Hy-Vee sugar
  • ½ tsp Hy-Vee ground cinnamon
  • ¼ tsp Hy-Vee ground nutmeg
  • 3 tbsp chilled Hy-Vee butter
  • 2 cups Hy-Vee all-purpose flour
  • 1 cup Hy-Vee sugar
  • 1 tsp Hy-Vee baking powder
  • ½ tsp Hy-Vee salt
  • 1 Hy-Vee large egg, lightly beaten
  • 1 cup Hy-Vee skim milk
  • ¼ cup Hy-Vee canola oil
  • 1 tbsp orange zest
  • 2 cups Hy-Vee vanilla extract
  • 2 cups fresh or frozen cranberries
  • 1 cup Hy-Vee powdered sugar
  • 1 to 2 tablespoons fresh orange juice

Sugared Cranberries

  • ½ cup Hy-Vee sugar
  • ½ cup water
  • ½ cup fresh cranberries
  • ½ cup superfine sugar
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Preparation

1
Preheat oven to 350°. Grease bottom and ½ inch up sides of a 9-by-5-inch metal loaf pan; set aside. To make the streusel, in a medium bowl combine flour, sugar, cinnamon and nutmeg. Cut in butter until mixture resembles coarse crumbs; set aside.
2
To make the bread, in a large bowl combine flour, sugar, baking powder and salt. Make a well in center of the flour mixture; set aside. In a medium bowl, combine egg, milk, oil, orange zest and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in cranberries. Spoon batter into prepared pan, spreading evenly.
3
Sprinkle streusel topping over batter. Bake for 60 to 65 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Cool completely on wire rack. Wrap and store overnight before slicing.
4
After cooling and storing overnight, spread loaf with glaze. For glaze, in a small bowl combine powdered sugar and orange juice. Spread glaze over loaf.
5
Sugared Cranberries: Combine sugar and water in a medium saucepan. Bring to a boil; reduce heat. Simmer, uncovered, just until sugar dissolves, stirring constantly. Remove from heat; stir in fresh cranberries. Refrigerate until berries are cool. Drain well and toss berries with sugar. Transfer berries to waxed paper to dry.

Nutrition Facts

Serves: 16
Amount Per Serving
Calories:220
% Daily Value*
Total Fat: 6g 8%
Saturated Fat: 1.5g
Trans Fat: 0g
Cholesterol: 20mg 7%
Sodium: 120mg 5%
Total Carbohydrate: 36g 13%
Dietary Fiber: 1g 4%
Sugars: 23g 46%
Protein: 3g 6%

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