Orange Cranberry Bread

Orange Cranberry Bread

Ingredients

  • 1/2 cup dried cranberries
  • 1 cup all-purpose flour
  • 1/2 teaspoon plus 1/8 teaspoon baking powder
  • 3/8 teaspoon salt
  • 5 1/2 tablespoons unsalted butter
  • 1/2 cup sugar
  • 2 1/2 teaspoons Nielsen-Massey Mexican Pure Vanilla Extract
  • 1 orange
  • 1 large egg, lightly beaten
  • 1/4 cup sour cream
  • 1/2 teaspoon Nielsen-Massey Pure Orange Extract

Vanilla Streusel

  • ½ cup all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
  • 2 tablespoons dark brown sugar
  • ⅛ teaspoon salt
  • ½ teaspoon Nielsen-Massey Pure Orange Extract
  • 4 tablespoons unsalted butter, cold, cubed
  • ½ teaspoon grated orange zest

Directions

Preheat oven to 350 degrees F.

Grease and flour the sides of an 8 by 4 inches loaf pan, set aside.

Soak the cranberries in very hot water for 5 minutes. Drain and set aside.

In a medium sized bowl, sift together flour, baking powder, and salt. 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. Zest 1/2 of the orange directly into the bowl. Mix on high until mixture is light and fluffy. Reduce mixer to medium and add eggs in 3 additions, scraping down the sides of the bowl after each addition. Add sour cream and mix for an additional minute on medium-high speed. 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.

Pour batter into prepared loaf pans and cover with Vanilla Streusel (directions below).

Bake for 20-25 minutes or until the top springs back when lightly pressed. Allow bread to cool for 10 minutes and then remove from pan. Finish cooling on a wire cooling rack until completely cool. Serve immediately or wrap in plastic wrap and store in freezer for up to 2 weeks.

Vanilla Streusel

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

Notes:

Make sure all ingredients are at room temperature before starting recipe.

Recipe by Chef Josh Johnson

  • 60 g dried cranberries
  • 125 g all-purpose flour
  • 1/2 teaspoon plus 1/8 teaspoon baking powder
  • 3/8 teaspoon salt
  • 5 1/2 tablespoons unsalted butter
  • 100 g sugar
  • 2 1/2 teaspoons Nielsen-Massey Mexican Pure Vanilla Extract
  • 1 orange
  • 1 large egg, lightly beaten
  • 60 ml sour cream
  • 1/2 teaspoon Nielsen-Massey Pure Orange Extract

Vanilla Streusel

  • 62.5 g all-purpose flour
  • 50 g granulated sugar
  • 50 g Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
  • 2 tablespoons dark brown sugar
  • ⅛ teaspoon salt
  • ½ teaspoon Nielsen-Massey Pure Orange Extract
  • 4 tablespoons unsalted butter, cold, cubed
  • ½ teaspoon grated orange zest

Directions

Preheat oven to 180 degrees C.

Grease and flour the sides of an 20 by 10 cm loaf pan, set aside.

Soak the cranberries in very hot water for 5 minutes. Drain and set aside.

In a medium sized bowl, sift together flour, baking powder, and salt. 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. Zest 1/2 of the orange directly into the bowl. Mix on high until mixture is light and fluffy. Reduce mixer to medium and add eggs in 3 additions, scraping down the sides of the bowl after each addition. Add sour cream and mix for an additional minute on medium-high speed. 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.

Pour batter into prepared loaf pans and cover with Vanilla Streusel (directions below.

Bake for 20-25 minutes or until the top springs back when lightly pressed. Allow bread to cool for 10 minutes and then remove from pan. Finish cooling on a wire cooling rack until completely cool. Serve immediately or wrap in plastic wrap and store in freezer for up to 2 weeks.

Vanilla Streusel

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.

Notes:

Make sure all ingredients are at room temperature before starting recipe.

Recipe by Chef Josh Johnson

Mexican Pure Vanilla Extract 4oz

Mexican Pure Vanilla Extract

Pure Orange Extract 4oz

Pure Orange Extract

Madagascar Bourbon Pure Vanilla Sugar

Madagascar Bourbon Pure Vanilla Sugar