Crumble Topping Cranberry Walnut Bread

Ingredients:

For Bread

1/2 cup unsalted butter, room temperature

1/2 cup sugar

1/2 cup brown sugar

1 egg, lightly beaten

1/2 cup orange juice

2 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp kosher salt

2 1/2 cups fresh cranberries, roughly chopped or pulsed in a food processor

3/4 cup walnuts, toasted and chopped (optional)

For Crumble Topping

1/2 cup all-purpose flour

1 1/2 TBS light brown sugar

1 TBS granulated sugar

1/2 tsp baking powder

pinch salt

3 TBS unsalted butter, melted

Directions:

For the Bread (use bread ingredients)

Preheat the oven to 350 degrees. Butter a 9x5 loaf pan or 4 mini-loaf pans.

In a large mixing bowl, cream the butter and sugar together. Add the egg and orange juice and mix until combined. Sift together the flour, baking powder, baking soda and salt and beat slowly, a little at a time, into the butter mixture. Gently fold in the cranberries and walnuts until just mixed.

Spoon the batter into the 9x5 loaf pan or 4 mini-loaf pans. Set to the side.

For the Crumble Topping (use topping ingredients)

Combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in melted butter, and mix together with a fork, pressing and turning until little clumps form and all the butter is mixed well.

Using your hands, sprinkle the topping over the loaf/loaves until it is covered. There is no such thing as too much topping!

Place in center of the oven, and bake until golden and a tester has just a few moist crumbs on it (about 30 minutes for mini-loaves, 50-55 minutes for a big loaf). Make sure you use a toothpick to test them as cooking times may vary. Let cool for a few minutes and then move to a cooling rack to cool completely. Enjoy!

Note

(makes 1 9x5 inch loaf or 4 mini-loaves)