Orange Glazed Cranberry Bread

Serves: 1 Loaf (9 x 5 inch)
Prep Time: 15 mins
Cook Time: 20 mins

INGREDIENTS

STREUSEL:

1/4 cup (31g) all-purpose flour
2 tbsp (30g) granulated sugar
1/2 tsp ground cinnamon
3 tbsp (45g) unsalted butter, cold

BREAD:

2 cups (250g) all-purpose flour (accurately measured)
1 tsp baking soda
1/2 tsp salt
1 cup (110g) chopped cranberries, fresh or frozen (do not thaw)
1/2 cup (65g) chopped pecans (optional)
1 large egg, at room temperature
1/2 cup (105g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 cup (240ml) buttermilk (no substitutions)
1/3 cup (80ml) vegetable oil (or canola; or melted coconut oil)
1 tsp vanilla extract
2 tbsp orange zest

GLAZE:

1 cup (120g) confectioners' sugar / icing sugar
1-2 tbsp orange juice
as much orange zest as you want

DIRECTIONS

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.
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.
Make the bread: In a large bowl, toss the flour, baking soda, salt, 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, vanilla, cranberries and orange zest. Slowly pour the wet ingredients into the dry ingredients and gently whisk until there are no more lumps. Do not overmix.
Pour the batter into prepared loaf pan. Top evenly streusel, pressing the streusel down gently into the top of the bread so it sticks.
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. Oven times will vary between ovens. My bread took 59 minutes exactly. Allow bread to cool completely in the pan on a wire rack.
Make the glaze: In a small bowl, whisk the confectioners' sugar and orange juice together. Add more orange juice depending how thick you want the glaze. Whisk in orange zest and drizzle over cooled bread.
Slice and serve. Bread stays fresh at room temperature for 3 days or in the refrigerator for up to 6-7 days.
Make ahead tip: For longer storage, you can freeze the unglazed bread for up to 3 months. Allow to thaw overnight in the refrigerator and bring to room temperature before glazing and serving.

Notes:

DIY Buttermilk: Measure 1 tablespoon of white vinegar or lemon juice in a measuring cup. Then, add enough milk (1%, 2%, or whole) to the same measuring cup until it reaches 1 cup. Stir it around and let sit for 5 minutes.
1 cup dried cranberries may be used instead of fresh/frozen.
Room temperature egg is highly suggested for this bread. It will disburse more evenly when mixed. To bring the egg to room temperature quickly, place in a cup of warm water for 5 minutes.
Make muffins! You can make muffins with this cranberry orange quick bread batter. Bake at 350°F (177°C) for around 20 minutes.

Source: http://sallysbakingaddiction.com/2013/11/13/orange-glazed-cranberry-bread/