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Cranberry Streusel Bread

Cranberry Streusel Bread

  • Author: Laura Kasavan
  • Prep Time: 25 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 1 loaf, 12 slices
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


The BEST cranberry streusel bread! This easy cranberry loaf bread features a golden streusel topping and delicious vanilla glaze.


Streusel Topping

  • 1/4 cup sugar
  • 1/4 cup light brown sugar
  • 1/2 tsp cinnamon
  • pinch of cloves
  • 1/8 tsp salt
  • 1/2 cup flour
  • 3 Tbsp unsalted butter, melted

Cranberry Quick Bread

  • 1 3/4 cups flour
  • 1 1/4 cups sugar
  • 1 tsp aluminum-free baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 5 Tbsp unsalted butter, melted
  • 3/4 cup buttermilk, at room temperature
  • 1/4 cup Greek yogurt, at room temperature
  • 1 large egg, at room temperature
  • 1 Tbsp fresh orange zest
  • 1 tsp pure almond extract
  • 1 cup cranberries (fresh or frozen)

Vanilla Glaze

  • 1 Tbsp unsalted butter, melted
  • pinch of salt
  • 1 tsp vanilla extract
  • 3/4 cup powdered sugar, sifted
  • 1 1/2 Tbsp milk


  1. Preheat oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper, leaving a 2-inch overhang around the edges; spray lightly with nonstick spray.
  2. For the streusel topping, combine sugars, cinnamon, cloves, salt, and flour in a small bowl. Add melted butter and mix in with a fork until completely incorporated and streusel is crumbly. Chill until ready to use.
  3. For the bread, whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Set aside 1 tablespoon of flour mixture to toss with the cranberries. Make a well in the center of the mixture.
  4. Combine melted butter, buttermilk, Greek yogurt, egg, orange zest, and almond extract in a medium bowl; add to flour mixture and fold in just until almost combined. Toss cranberries with reserved flour mixture and gently fold in.
  5. Spoon batter into prepared pan and smooth with an offset spatula; sprinkle with chilled streusel. Tap pan sharply to reduce air bubbles.
  6. Bake for 60 to 65 minutes or until bread is golden, springs back to the touch and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 15 minutes before using the parchment overhang to carefully lift bread from pan; cool completely on wire rack.
  7. For the glaze, whisk together melted butter, salt, vanilla, powdered sugar, and milk in a small bowl. Drizzle glaze over bread and let set before serving.


Baking powder: Use an aluminum-free baking powder to prevent the bread from turning blue

Cranberries: You can use fresh or frozen cranberries in this recipe. If using frozen cranberries, do not thaw before using.

Freeze Cranberry Bread: Once the bread has fully cooled, use a serrated knife to slice the loaf. Place slices flat on a baking sheet, and freeze for 1 hour. After 1 hour, individually wrap the slices in plastic wrap and transfer to a freezer bag for up to 3 months.

Keywords: Cranberry, Streusel, Crumb Topping, Quick Bread, Loaf Bread