Cranberry Walnut Bread with Streusel Topping
Serves 115 mins prep45 mins cook
Serve up this hearty Whole Wheat Cranberry Walnut Bread on Christmas morn. Topped with a streusel, it's extra decadent and perfect for a holiday breakfast.
0 servings
What you need
cup orange juice
cup dark brown sugar
tsp vanilla extract
tbsp orange zest
tbsp baking powder
tsp kosher salt
cup black walnuts
tbsp vanilla sugar
tbsp unsalted butter
Instructions
0 Preheat the oven to 375°F. Spray a loaf pan with nonstick cooking spray. (I used a 9" x 5" regular-sized pan and three mini pans.) 1 Make the bread batter: In a large bowl, whisk the applesauce, orange juice and brown sugar together until smooth. 2 Add the egg, vanilla and orange zest to the wet ingredients, whisking until incorporated. 3 In a medium-sized bowl, combine the whole wheat pastry flour, baking powder and salt. Stir until combined. 4 Slowly, measure the dry ingredients into the wet ingredients, whisking until just combined. 5 Add the cranberries and walnuts to the batter, and fold until incorporated. 6 Pour the bread batter into the prepared baking pans, and set aside. 7 Make the streusel topping: In a bowl, combine the sugars, flour and orange zest. Stir until combined. Pour the butter on top, and stir until the mixture has come together. 8 Sprinkle the streusel topping on top of the bread batter in the prepared pans evenly until distributed. 9 Bake for 45 - 60 minutes, or until the streusel topping is golden brown and the bread has cooked through. (It took 45 minutes for my mini loaf pans to cook through and 60 for the regular-sized bread pan.) 10 Cool on a cooling rack, then slice and enjoy slightly warm!View original recipe
