This orange glazed cranberry bread is filled with all the fresh and festive flavors of the holiday season. Made from olive oil, all purpose and almond flours, orange zest and lots of fresh, tart cranberries. This tender crumb cake is topped with a crunchy spiced streusel and spiced fresh orange glaze.
⅓ c (34g)almond flour sub with ¼ c (30g) all purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1c (200g)granulated sugar
2-3 tbsp orange zest, from about 2 medium oranges)
1tsp vanilla bean paste
⅔ c (157ml)olive oil
2large eggs, room temperature
⅓ c (79ml)whole milk, room temperature
1 ½ c (150g)fresh cranberries
spiced orange glaze
1c (120g)powdered sugar, sifted
2-3tbsp (30-45ml)freshly squeezed orange juice
¼ tsp ground cinnamon
Instructions
Line 9×5 loaf pan with parchment paper, leaving 1-2 in. overhang on the sides. Preheat oven to 350F (177C).
Whisk together the dry ingredients for the streusel topping in a small mixing bowl. Work in the cubes of butter until the mixture comes together into coarse pieces of sand, with some larger pieces mixed in. Set the bowl in the fridge to chill while preparing the loaf cake.
Whisk the flours, baking powder, baking soda and salt together until well combined.
Combine the sugar, orange zest and vanilla bean paste (or extract) in a mixing bowl. Mix together with a whisk until the oils release and the sugar resembles wet sand. This takes about one minute.
Whisk in the olive oil, eggs, milk and vanilla. Whisk until very well combined.
Stir in the dry ingredients to the wet until just combined.
Fold in the cranberries into the cake batter by hand using a spoon or scilicone spatula.
Evenly scoop ½ the batter into the prepared loaf pan. Evenly smooth into the corners and along the sides. Scoop the remaining ½ batter into the pan and repeat. Top with the streusel.
Bake at 350F (177C) for 50 minutes. Using a toothpick and/or internal food thermometer, check the doneness of the cranberry bread. If needed, return to the oven for 10-20 minutes, checking for doneness every 5 minutes (55-65 minutes total). When a toothpick inserted into the center comes out clean or with a few moist crumbs, its done. The edges of the cake will pull slightly from the edges of the pan. The internal temperature of the center of the cake should read 200 F (94C).
Cool in pan for 20 minutes. While the cake cools, make the spiced orange glaze.
To make the glaze: Whisk the powdered sugar with the freshly squeezed orange juice until smooth and well combined. Add a dash of ground cinnamon. Stir until well combined. Pour ½ of the glaze on the cake. Wait about 5 minutes and pour the remaining half on top. Allow 45-60 minutes for the glaze to full set.