Cranberry Streusel Loaf Recipe

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Cranberry Streusel Loaf

Sharon Colyer


This makes a pretty loaf of bread & is from the Taste of Home's Holiday Card Recipe Collection. I have tweaked it a little, to make it a little healthier or to personal taste. Try the original way or try my changes, or make your own changes. I will probably end up freezing half of it, because I am the only cranberry lover in the house.

★★★★★ 1 vote
1 Hr
1 Hr 5 Min



1/3 c
packed brown sugar
3 Tbsp
all-purpose flour
2 Tbsp
cold butter
3/4 c
finely chopped pecans*


2 c
all-purpose flour*
3/4 c
1 1/2 tsp
baking powder
1/2 tsp
ground nutmeg
1/2 tsp
ground allspice
1/4 tsp
1 large
3/4 c
orange juice*
3 Tbsp
butter, melted*
2 Tbsp
grated orange peel
1 c
fresh or frozen cranberries
1/2 c
golden raisins*


*reduce nuts to 1/2 cup
*reduce all-purpose flour to 1 cup & add 1 cup whole wheat pastry flour
*reduce sugar to 2/3 cup
*reduce orange juice to 2/3 cup
*reduce butter to 2 1/2 tbs., melted
*add 1/4 cup unsweetened applesauce
*reduce golden raisins to 1/4 cup, or may leave out


1Preheat oven to 350°F. Grease a 9x5x3 inch loaf pan.
2For Streusel: In a bowl, combine brown sugar and flour. Cut in butter, until crumbly. Stir in pecans; set aside.
3For Bread: In a large bowl, combine the flour, sugar, baking powder, nutmeg, allspice, and salt.

In another bowl, beat the egg, orange juice, melted butter, and orange peel. Stir into dry ingredients, just until moistened.

Fold in cranberries and raisins. Transfer half of the batter to the prepared pan. Sprinkle with half of the streusel; repeat layers.
4Bake for 65-70 minutes, or until a toothpick comes out clean. Cool for 10 minutes, before removing from pan, to a wire rack. Makes 1 loaf with approximately 10 servings.