Preheat oven to 350°F. Grease and flour an 8½-inch by 4½-inch loaf pan.
Soak the cranberries in very hot water for 5 minutes. Drain and set aside.
Sift the flour, baking powder, and salt together. Set aside.
In a bowl of a stand mixer fitted with the paddle attachment, cream together butter, sugar and vanilla extract until mixture is pale in color. Beat in the orange zest until the mixture is light and fluffy. Reduce speed to medium and add the egg; scrape down the sides of the bowl. Add sour cream and mix for an additional minute on medium-high speed; scrape bowl again. Add the dry ingredients, cranberries and orange extract. Mix on low until just combined and finish mixing by hand while scraping down the sides of the bowl. Make sure the bottom is mixed thoroughly.
Transfer batter to prepared loaf pan and cover with Vanilla Streusel.
Bake for 35 to 40 minutes or until the top springs back when lightly pressed. Allow bread to cool for 10 minutes and then remove from pan. Cool completely on a wire rack. Serve immediately or wrap in plastic wrap and store in freezer for up to 2 weeks.
Line a baking sheet with parchment paper, set aside.
Combine all ingredients in a medium bowl. Rub the mixture between your fingers until pea-sized crumbs form.
Place mixture onto the lined baking sheet and refrigerate for about 30 minutes. Once cold, use immediately or store in an airtight container in the freezer. Yields 1½ cups
Make sure all ingredients are at room temperature before starting recipe.
Recipe by Chef Josh Johnson
Preheat oven to 350°F. Grease and flour an 8½-inch by 4½-inch loaf pan.
Soak the cranberries in very hot water for 5 minutes. Drain and set aside.
Sift the flour, baking powder, and salt together. Set aside.
In a bowl of a stand mixer fitted with the paddle attachment, cream together butter, sugar and vanilla extract until mixture is pale in color. Beat in the orange zest until the mixture is light and fluffy. Reduce speed to medium and add the egg; scrape down the sides of the bowl. Add sour cream and mix for an additional minute on medium-high speed; scrape bowl again. Add the dry ingredients, cranberries and orange extract. Mix on low until just combined and finish mixing by hand while scraping down the sides of the bowl. Make sure the bottom is mixed thoroughly.
Transfer batter to prepared loaf pan and cover with Vanilla Streusel.
Bake for 35 to 40 minutes or until the top springs back when lightly pressed. Allow bread to cool for 10 minutes and then remove from pan. Cool completely on a wire rack. Serve immediately or wrap in plastic wrap and store in freezer for up to 2 weeks.
Line a baking sheet with parchment paper, set aside.
Combine all ingredients in a medium bowl. Rub the mixture between your fingers until pea-sized crumbs form.
Place mixture onto the lined baking sheet and refrigerate for about 30 minutes. Once cold, use immediately or store in an airtight container in the freezer. Yields approximately 200 grams.
Make sure all ingredients are at room temperature before starting recipe.
Recipe by Chef Josh Johnson