Recipe by Sydney Mike
This recipe was found in the 2008 cookbook, Taste of Home Baking Classics, & if you enjoy, as I do, both these tart red berries AND raisins, well . . . !
Top Review by Annacia
Mmmm Mmmmmmm Good. I added a few finely chopped pecans into the cake as well as in the topping, used Splenda for both sugars. I made a half recipe and got 3 lovely mini loaves from that. Each mini loaf is just right for DH and myself to split. Everything comes together beautifully for a delicious, fluffy and very satisfying treat.
FOR THE STREUSEL
- 1⁄3 cup brown sugar, packed
- 3 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, cold
- 3⁄4 cup pecans, finely chopped
FOR THE BREAD
- 2 cups all-purpose flour
- 3⁄4 cup granulated sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon ground allspice
- 1⁄4 teaspoon salt
- 1 large egg
- 3⁄4 cup orange juice
- 3 tablespoons unsalted butter, melted
- 2 tablespoons orange zest, minced
- 1 1⁄4 cups cranberries (fresh or frozen)
- 2⁄3 cup golden raisin
Directions See How It's Made
- Preheat oven to 350 degrees F & grease a 9"x5" loaf pan.
- FOR THE STREUSEL ~ In a bowl, combine sugar & flour, then cut in the butter until crumbly. Stir in the pecans & set aside.
- FOR THE BREAD ~ In a large bowl, whisk together the flour, sugar, baking powder, nutmeg, allspice & salt.
- In another bowl, whisk together the egg, orange jice, butter & zest, then stir this mixture into the flour mixture just until moistened. Fold in the cranberries & raisins.
- Put half of the batter into the prepared loaf pan, then sprinkle that with half of the streusel. Repeat layering.
- Bake 65-70 minutes or until a toothpick inserted near the center comes out clean.
- Cool in the pan on a wire rack for 10 minutes before removing the bread from the pan & putting it upright on the wire rack.