Directions:
1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. For the bread, whisk together the flour, granulated sugar, baking powder, baking soda, and salt in a large bowl.
3. In a separate bowl, blend the beaten egg, orange juice, vegetable oil, and orange zest.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the cranberries and walnuts, if using.
5. Transfer the batter to the prepared loaf pan, spreading it evenly.
6. For the crumble, mix brown sugar, flour, butter, and cinnamon in a bowl until it resembles coarse crumbs.
7. Sprinkle the crumble topping evenly over the batter in the loaf pan.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
9. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely
.Variations & Tips:
– While fresh cranberries deliver the best tartness and texture, frozen ones can also be used—just don’t defrost them before adding to the batter.
– For a nut-free option, omit the walnuts or substitute them with sunflower seeds or pumpkin seeds for a crunch without the nuts.
– If you prefer a less sweet crumb, reduce the brown sugar in the crumble to a 1/4 cup.
– Enhance the orange flavor by replacing the oil with melted butter and adding an additional tablespoon of orange zest.
– You can keep the bread moist by storing it wrapped in foil or plastic wrap at room temperature for up to 3 days. It also freezes beautifully, so consider making two loaves and saving one for a future treat!
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