Cranberry Bread with Brown Sugar Crumble

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

If using fresh cranberries, chop them roughly. If using frozen cranberries, you can leave them whole. Add the cranberries to the dry ingredients and toss until they are coated with flour.

In a separate bowl, whisk together the egg, buttermilk, vegetable oil, vanilla extract, and orange zest (if using).

Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix; a few lumps are okay.

Pour the batter into the prepared loaf pan, spreading it evenly.