Cranberry Chocolate Chip Bread with Orange Glaze
Cranberries add a bright burst of color and tart flavor to balance the sweetness of the chocolate chips. A streusel topping and orange glaze finishes this quick bread for a satisfying afternoon or breakfast treat.
Servings: 16 servings
Equipment
- 9 x 5 inch loaf pan
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg room temperature
- 3/4 cup milk
- 1 orange zested, reserved for juice
- 6 tablespoons butter melted
- 1 cup fresh or frozen cranberries halved
- 1 cup miniature semisweet chocolate chips
Streusel
- 1/3 cup packed brown sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground cinnamon
- 2 tablespoons cold butter
Orange Glaze
- 3/4 cup confectioners' sugar
- 2 - 3 tablespoons orange juice
Instructions
- Preheat oven to 325°. Line bottom of a greased 9x5-in. loaf pan with parchment; grease parchment.
- In a large bowl, combine the flour, sugar, baking powder and salt.
- Whisk the egg, orange zest, milk and butter; stir into dry ingredients just until moistened. Fold in cranberries and chocolate chips. Transfer to prepared pan. Top with streusel.
- Bake 60-65 minutes or until a toothpick inserted in the center comes out clean, Cool for 10 minutes in pan; loosen sides of bread. Remove from pan and transfer to wire rack to cool completely.
To make streusel
- In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter in pan.
For the glaze
- Mix confectioners' sugar and 2 tablespoons orange juice until smooth. Add additional 1 tablespoon juice to reach desired consistency if needed.
- Drizzle glaze over top of bread; allow to sit 10-15 minutes before slicing.
Notes
- About halfway through baking time, loosely cover the loaf pan with aluminum foil to prevent the top from overbrowning before the center bakes through.
- If using frozen cranberries, do not thaw before adding to the batter. Allow frozen berries to sit at room temperature for about 5 minutes to make for easier cutting in half.
- When zesting any citrus, zest the outer peel only, avoiding the white pith which is bitter.
- For accurate measuring of flour, fluff your flour from the canister or bag and then spoon into your measuring cup so it’s overflowing, then level off with the edge of a knife. Scooping directly from the bag or canister will yield a heavier cup and larger amount that can negatively affect your baking recipes.
- Oven temperatures vary, depending on brand, age, whether electric or gas and it’s not unusual for an oven to run 5 or 10 degrees hotter or colder. Using an oven thermometer is the best way to insure your oven temperature is accurate if your oven hasn’t been calibrated recently. Also, make sure you preheat your oven long enough, at least 20 minutes.