With the weather cooling down and the holidays quickly approaching, it felt like the perfect weekend to bake something to encapsulate the changing seasons. This cranberry walnut crumble loaf is delicious – not overly sweet and delightfully filling. A perfect breakfast for a cozy Sunday morning.
½ cup unsalted butter, room temperature
½ cup sugar
½ cup brown sugar
1 egg, lightly beaten
½ cup orange juice
2 cups all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
2 ½ cups fresh cranberries, chopped
¾ cup walnuts, toasted and chopped
½ cup all-purpose flour
1 ½ tablespoons dark brown sugar
1 tablespoon granulated sugar\1/2 teaspoon baking powder
1 teaspoon cinnamon
A pinch of salt
3 tablespoons butter, melted
Preheat the oven to 350 degrees. Thoroughly butter a 9×5 loaf pan. Cream the butter and sugars together in mixing bowl (I use a stand mixer with a paddle attachment). Beat in the egg and orange juice. In a separate bowl, sift the flour, baking powder, and baking soda. Add in salt, and mix together. Slowly add the dry mixture into the butter/sugar mixture. Stir in chopped cranberries and walnuts (I lightly toast the walnuts for about five minutes at 350 degrees while I chop the cranberries). Pour the batter into the greased pan and set aside.
In a small bowl, combine flour, sugars, baking powder and salt. Add in melted butter, and stir the mixture with a fork until is forms into small clumps. Sprinkle the crumble mixture on top of the batter. Bake in the oven for 55-60 minutes. Remove from oven and cool on a rack. Slice and serve, or store in an air-tight container for 3-5 days.