I'm always on a lookout for kid-friendly recipes for Alex and when I saw this one in the latest Taste of Home magazine (October & November 2009 issue), I just knew Alex would have lots of fun making it. The recipe – Kelsey's Favorite Cranberry Bread may be short and simple but contains enough action to keep the kids interested till the end and they will feel so proud that they managed to make the bread all by THEMSELVES (which is not entirely true but we'll let them think that). :) This recipe is Alex tested and APPROVED!
For the second time around, I reduced the oven temperature to 325 degrees to compensate for using a darker finish pan – some instructional websites indicate that darker pans will absorb more heat and transfer it to the bread, resulting in a harder crust. From my own experience, sometimes adjusting the temperature does make a difference but sometimes it doesn't matter (I have had successful results with other recipes without taking the pan finish into consideration). Anyway, this time the crust turned out slightly darker than golden brown (not burnt-tasting which is an improvement) BUT the middle still sank. The bread wasn't underbaked or anything (we know because we ate it), so the other reason I could think of was that the pan called for is a little too small which I've read can result in a sunken center.
Preheat the oven to 350 degrees. Grease a 9 by 5-inch loaf pan.
Process the flours, sugars, baking powder, salt, baking soda together in a food processor until combined. Add the butter pieces and pulse the mixture until crumbly.
In a large bowl, whisk the egg and orange juice. Stir in the dry ingredients (the flour mixture from the food processor) just until moistened.
If planning to use streusel, use the food processor now to combine the brown sugar and flour; add the butter and pulse until crumbly. Set aside in a small bowl.
Fold cranberries gently into the batter (if using frozen cranberries, let them sit out for about 10 to 15 minutes before chopping them in the food processor by pulsing a few times – the pieces will be uneven and it's fine). Transfer to prepared pan. Sprinkle streusel over batter.
Bake the bread until a toothpick inserted in the center comes out clean, about 50 to 55 minutes. Let the bread cool in the pan for 10 minutes before flipping it out onto a wire rack to cool completely.
For glaze, combine confectioners' sugar and orange juice until smooth. Drizzle over bread.
Alex is a talented boy, and he is cute too.