Cranberry Streusel Loaf

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 . . . !

• Ready In: 1 hr 20 mins
• Serves: 16
• Yields: 1 9

Ingredients

• 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

1. Preheat oven to 350 degrees F & grease a 9"x5" loaf pan.
2. FOR THE STREUSEL ~ In a bowl, combine sugar & flour, then cut in the butter until crumbly. Stir in the pecans & set aside.
3. FOR THE BREAD ~ In a large bowl, whisk together the flour, sugar, baking powder, nutmeg, allspice & salt.
4. 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.
5. Put half of the batter into the prepared loaf pan, then sprinkle that with half of the streusel. Repeat layering.
6. Bake 65-70 minutes or until a toothpick inserted near the center comes out clean.
7. 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.