I’ve been kind of a slacker on my blog lately, but I’ve been still posting recipes on my Facebook page. I made a batch of this Cranberry Orange bread last week and it was fantastic, but once the bread started cooling down the center of the bread collapsed. That has happened to me plenty of times before too. The Nutella Swirl bread did the same thing. I did some research on why bread collapses in the center after it cools, and it’s because the bread didn’t get cooked all the way through the center. It was strange too, because I had done the tooth pick method and the bread had seemed to be done according to that because it came out clean. I tried making a second batch of bread and let it cook longer, and this time the bread came out perfect. I didn’t add the streusel topping to the top of the bread because whenever I try making streusel the butter just ends up melting all over the bread and the only thing that is left over is the flour on top. Better research that method next too.
I loved this bread. Cranberries and orange go fantastic together. I’ve been in a baking mood lately since Christmas is coming up. I’ll be posting a lot of cookies and treats in the next couple of weeks!
1/4 cup (31g) all-purpose flour
2 Tablespoons (30g) granulated sugar
1/2 teaspoon ground cinnamon
3 Tablespoons (45g) unsalted butter, cold
2 cups (250g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (110g) chopped cranberries, fresh or frozen (unthawed)*
1/2 cup (65g) chopped pecans, optional
1 large egg, at room temperature*
1/2 cup (150g) light brown sugar (or dark brown)
1/2 cup (50g) granulated sugar
1 cup (240ml) buttermilk (no substitutions)
1/3 cup (80ml) vegetable oil (or canola; or melted coconut oil)
1 teaspoon vanilla extract
2 Tablespoons orange zest
1 cup (120g) confectioners’ sugar
1-2 Tablespoons orange juice
as much orange zest as you want
For the rest of the recipe please visit Sally’s Baking Addiction (probably one of the best baking blogs on the net!