Uploaded December 2015 | Updated September 2026, 3 weeks ago
Here is a wonderfully delicious and moist Cranberry bread for the holidays.
Glazed Cranberry Streusel bread with Apple Glaze
Ingredients:
STREUSEL
• 1/4 cup (31g) all-purpose flour
• 2 Tablespoons (30g) granulated sugar
• 1/2 teaspoon ground cinnamon
• 3 Tablespoons (45g) unsalted butter, cold
BREAD
• 2 cups (250g) all-purpose flour (accurately measured)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (110g) chopped cranberries, fresh or frozen (do not thaw, dried cranberries will also work)
• optional: 1/2 cup (65g) chopped pecans
• 1 large egg, at room temperature2
• 1/2 cup (105g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 cup (240ml) buttermilk (no substitutions) (make your own buttermilk = 1 TBS vinegar/lemon juice to 1 c of milk)
• 1/3 cup (80ml) vegetable oil (or canola; or melted coconut oil)
• 1 teaspoon vanilla extract
GLAZE
• 1 cup (120g) confectioners' sugar
• 1-2 Tablespoons apple juice
Directions:
1. Preheat oven to 350°F (177°C). Spray a 9x5 loaf pan with nonstick spray. I prefer a dark metal loaf pan, which seems to help brown quick breads more evenly.
2. Make the streusel first: Toss the flour, sugar, and cinnamon together in a medium bowl. Cut in the cold butter with a pastry cutter, your hands, or two forks. Go for pea-size crumbs.
3. Make the bread: In a large bowl, toss the flour, baking soda, salt, cranberries, and pecans together until combined. Set aside. In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until combined. Make sure there are no brown sugar lumps remaining. Whisk in the buttermilk, oil and vanilla. Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Do not overmix.
4. Pour the batter into prepared loaf pan. Top evenly streusel, pressing the streusel down gently into the top of the bread so it sticks.
5. Bake the bread for 45 minutes to 1 hour, covering loosely with foil about halfway through to ensure even browning. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Allow bread to cool completely in the pan on a wire rack.
6. Make the glaze: In a small bowl, whisk the confectioners' sugar and apple juice together. Add more juice depending how thick you want the glaze. Drizzle over cooled bread.
7. Slice and serve. Bread stays fresh at room temperature for 3 days or in the refrigerator for up to 6-7 days.
If you like this video, please feel free to leave us a comment, click the like button and subscribe to my channel for more Krazy videos with me, Krazy Katelyn!
Thanks for watching and showing your support. Stay tuned for more exciting videos from Krazy Katelyn!
Here is a wonderfully delicious and moist Cranberry bread for the holidays.
Glazed Cranberry Streusel bread with Apple Glaze
Ingredients:
STREUSEL
• 1/4 cup (31g) all-purpose flour
• 2 Tablespoons (30g) granulated sugar
• 1/2 teaspoon ground cinnamon
• 3 Tablespoons (45g) unsalted butter, cold
BREAD
• 2 cups (250g) all-purpose flour (accurately measured)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (110g) chopped cranberries, fresh or frozen (do not thaw, dried cranberries will also work)
• optional: 1/2 cup (65g) chopped pecans
• 1 large egg, at room temperature2
• 1/2 cup (105g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 cup (240ml) buttermilk (no substitutions) (make your own buttermilk = 1 TBS vinegar/lemon juice to 1 c of milk)
• 1/3 cup (80ml) vegetable oil (or canola; or melted coconut oil)
• 1 teaspoon vanilla extract
GLAZE
• 1 cup (120g) confectioners' sugar
• 1-2 Tablespoons apple juice
Directions:
1. Preheat oven to 350°F (177°C). Spray a 9x5 loaf pan with nonstick spray. I prefer a dark metal loaf pan, which seems to help brown quick breads more evenly.
2. Make the streusel first: Toss the flour, sugar, and cinnamon together in a medium bowl. Cut in the cold butter with a pastry cutter, your hands, or two forks. Go for pea-size crumbs.
3. Make the bread: In a large bowl, toss the flour, baking soda, salt, cranberries, and pecans together until combined. Set aside. In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until combined. Make sure there are no brown sugar lumps remaining. Whisk in the buttermilk, oil and vanilla. Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Do not overmix.
4. Pour the batter into prepared loaf pan. Top evenly streusel, pressing the streusel down gently into the top of the bread so it sticks.
5. Bake the bread for 45 minutes to 1 hour, covering loosely with foil about halfway through to ensure even browning. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Allow bread to cool completely in the pan on a wire rack.
6. Make the glaze: In a small bowl, whisk the confectioners' sugar and apple juice together. Add more juice depending how thick you want the glaze. Drizzle over cooled bread.
7. Slice and serve. Bread stays fresh at room temperature for 3 days or in the refrigerator for up to 6-7 days.
If you like this video, please feel free to leave us a comment, click the like button and subscribe to my channel for more Krazy videos with me, Krazy Katelyn!
Thanks for watching and showing your support. Stay tuned for more exciting videos from Krazy Katelyn!
