Ingredients
¼cupall purpose flour,spoon and leveled
2tbspgranulated sugar
½tspground cinnamon
3tbspunsalted butter,cold and cubed
2cupsall purpose flour,spoon and leveled
1tspbaking soda
½tspsalt
1large egg,at room temperature
½cuplight or dark brown sugar,packed
½cupgranulated sugar
1cupbuttermilk,at room temperature
⅓cupvegetable oil,or melted coconut oil
1tsppure vanilla extract
2tsporange zest
1cupcranberries,fresh or frozen, do not thaw
½cuppecans or walnuts,chopped, optional
1cupconfectioners’ sugar
1-2tbsporange juice
Preparation
Preheat oven to 350 degrees F. Spray a 9×5-inch loaf pan with nonstick spray.
Whisk the flour, sugar, and cinnamon together in a medium bowl. Cut in the cold butter with a pastry cutter, by hand, or with two forks until the mixture resembles pea-size crumbs.
Keep the streusel cold, so place in the refrigerator (covered or uncovered) until ready to use.
Whisk the flour, baking soda, and salt together in a large bowl. In a medium bowl, whisk the egg, brown sugar, and granulated sugar together until combined.
Whisk in the buttermilk, oil, vanilla, and orange zest. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing. Fold in the cranberries and nuts (if using).
Pour the batter into the 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. Cover 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.
Cool bread completely in the pan set on a wire rack.
In a small bowl, whisk the confectioners’ sugar and orange juice together. Add more orange juice depending on preferred consistency. Drizzle over cooled bread.
Slice and serve. Cover and store leftover bread at room temperature for 1 day or in the refrigerator for up to 1 week.
