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Streusel Topped Cranberry Orange Walnut Bread slices on a white platter

Streusel Topped Cranberry Orange Walnut Bread

A tender, delicious quick bread with cranberries, orange zest, walnuts and a streusel topping!


Streusel Topping:



To make the streusel topping, place the flour, brown sugar, and cinnamon in a bowl and toss to combine. Add the butter and, using only your fingertips, rub quickly into the dry ingredients until it resembles damp sand and there are no chunks of butter left. Chill in the refrigerator while you prepare the quick bread.

Preheat the oven to 325º. Butter a standard [easyazon_link identifier="B00008W70I" locale="US" tag="thskchcaba-20"]9 x 5[/easyazon_link] x 2 1/2-inch loaf pan and set aside.

Add enough boiling water to the orange juice to make 3/4 cup of liquid. Add the zest and butter and stir until the butter is melted.

In a large mixing bowl, whisk or beat together the egg and sugar until blended, and light and fluffy. Pour the orange mixture into the egg mixture and stir together. Fold in the cranberries and walnuts.

In a separate bowl, blend together the flour, baking powder, baking soda, and salt Stir the flour mixture into the orange mixture until well-blended.

Spread the batter into the prepared loaf pan. Sprinkle the streusel evenly over the to of the batter, breaking up any lumps with your fingertips. Bake for 55-60 minutes, or until the center is set and the top is golden brown. Allow to cool in the pan on rack before sliding a knife around the edges to loose and unmolding.***


*You may substitute pecans for the walnuts.

**I used salted butter and reduced the salt to 1/4 teaspoon.

***I grease the pan, then line the bottom with a rectangle of parchment paper. Then I grease the top of the parchment and dust all with flour.