Barefoot Contessa Cranberry Orange Bread Recipe

Introduction

This Cranberry Orange Bread is a bright and flavorful treat perfect for breakfast, snack time, or a simple dessert. Featuring fresh cranberries and zesty orange, it’s moist, tangy, and subtly sweet—the perfect balance of flavors in every slice.

Ingredients

• 2 cups flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup sugar
• 1 tbsp orange zest
• ¾ cup orange juice
• ¼ cup melted butter
• 2 eggs
• 1 tsp vanilla extract
• 1½ cups cranberries
• Powdered sugar (optional, for dusting)

Instructions

1. Step 1: Preheat your oven to 350°F and grease a 9×5-inch loaf pan to prevent sticking.
2. Step 2: In a large bowl, whisk together the flour, baking powder, salt, sugar, and orange zest until evenly combined.
3. Step 3: In a separate bowl, mix the orange juice, melted butter, eggs, and vanilla extract until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing.
5. Step 5: Fold in the cranberries carefully to distribute them throughout the batter.
6. Step 6: Transfer the batter into the prepared loaf pan, smoothing the top evenly.
7. Step 7: Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the bread cool completely in the pan, then dust with powdered sugar if desired before slicing and serving.

Tips & Variations

• For extra flavor, try adding a teaspoon of ground cinnamon or nutmeg to the dry ingredients.
• Use fresh or frozen cranberries; if using frozen, do not thaw to prevent the batter from turning pink.
• Substitute orange juice with apple juice or cranberry juice for a different fruity twist.
• For a dairy-free version, replace melted butter with coconut oil or a plant-based margarine.

Storage

Store leftover bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices for up to 3 months. Reheat slices in a toaster or microwave before serving for a fresh-baked taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh?

Yes, dried cranberries can be used, but they will create a chewier texture and less juice in the bread. Consider soaking them in warm water or orange juice for 10 minutes before adding to the batter.

How do I know when the bread is fully baked?

The bread is done when a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs attached. If the top browns too quickly, you can tent it with foil during the last 15 minutes of baking.

Barefoot Contessa Cranberry Orange Bread Recipe

Print Recipe

★★★★★

4.6 from 107 reviews

This Barefoot Contessa Cranberry Orange Bread is a moist, flavorful quick bread featuring a perfect balance of tart cranberries and zesty orange. With simple pantry ingredients and a straightforward preparation, it’s an ideal treat for breakfast, snack, or dessert, finished with a dusting of powdered sugar for an elegant touch.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 10 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup sugar
• 1 tbsp orange zest

Wet Ingredients

• ¾ cup orange juice
• ¼ cup melted butter
• 2 eggs
• 1 tsp vanilla extract

Add-ins

• 1½ cups cranberries

Optional

• Powdered sugar for dusting

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly to ensure the bread doesn’t stick after baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, sugar, and orange zest until well combined. This forms the base of your bread’s batter.
3. Combine Wet Ingredients: In a separate bowl or measuring cup, mix the orange juice, melted butter, eggs, and vanilla extract until smooth and fully blended. This will provide moisture and richness to your bread.
4. Incorporate Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix to keep the bread tender.
5. Fold in Cranberries: Gently fold the fresh cranberries into the batter, distributing them evenly throughout without crushing them to maintain bursts of tartness in each slice.
6. Transfer and Bake: Pour the batter into the prepared loaf pan, smoothing the top lightly. Bake in the preheated oven for 50–60 minutes or until a toothpick inserted into the center comes out clean, indicating it is fully baked.
7. Cool and Serve: Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Once cooled, dust with powdered sugar if desired. Slice and serve to enjoy the harmonious flavors.

Notes

• Fresh or frozen cranberries can be used; if using frozen, no need to thaw.
• Ensure not to overmix the batter to avoid a dense texture.
• Store any leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
• This bread freezes well; wrap tightly and freeze for up to 2 months.
• Orange zest adds vibrant citrus aroma; avoid the bitter white pith when zesting.

Keywords: Cranberry orange bread, quick bread, holiday bread, fruit bread, moist bread, Barefoot Contessa recipe