Enjoy the crisp and tangy taste of fresh cranberries in this tender citrus bread. Make the loaf 1 day in advance and drizzle with glaze just before serving.

Orange-Glazed Cranberry Streusel Bread

Preheat oven to 350 degrees. Grease bottom and ½ inch up sides of a 9-by-5-inch metal loaf pan; set aside. To make the streusel, in a medium bowl combine flour, sugar, cinnamon and nutmeg. Cut in butter until mixture resembles coarse crumbs; set aside.

To make the bread, in a large bowl combine flour, sugar, baking powder and salt. Make a well in center of the flour mixture; set aside. In a medium bowl, combine egg, milk, oil, orange zest and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in cranberries. Spoon batter into prepared pan, spreading evenly.

Sprinkle streusel topping over batter. Bake for 60 to 65 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Cool completely on wire rack. Wrap and store overnight before slicing.

After cooling and storing overnight, spread loaf with glaze. For glaze, in a small bowl combine powdered sugar and orange juice. Spread glaze over loaf.

Sugared Cranberries: Combine sugar and water in a medium saucepan. Brint to a boil; reduce heat. Simmer, uncovered, just until sugar dissolves, stirring constantly. Remove from heat; stir in fresh cranberries. Refrigerate until berries are cool. Drain well and toss berries with sugar. Transfer berries to waxed paper to dry. 