Barefoot Contessa Cranberry Orange Bread Recipe
Cranberry Orange Bread is a classic quick bread made with fresh or dried cranberries and orange zest for a vibrant, citrusy flavor. Ina Garten’s version incorporates her signature touch of balance and elegance, resulting in a loaf that’s both simple and impressive.
- Prep Time: 15
- Cook Time: 50
- Total Time: 1 hour 5 minutes
- Yield: 8–10 slices
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
- All-purpose flour: 2 cups
- Baking powder: 2 teaspoons
- Salt: 1/2 teaspoon
- Granulated sugar: 1 cup
- Orange zest: 1 tablespoon (from 1 large orange)
- Fresh orange juice: 3/4 cup
- Unsalted butter: 1/4 cup, melted and cooled
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
- Fresh or dried cranberries: 1 1/2 cups, roughly chopped
- Powdered sugar (optional): For garnish
Instructions
Step 1: Preheat the oven
- Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan or line it with parchment paper.
Step 2: Mix the dry ingredients
- In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar. Add the orange zest and toss to combine.
Step 3: Prepare the wet ingredients
- In a separate bowl, whisk together the orange juice, melted butter, eggs, and vanilla extract until smooth.
Step 4: Combine the wet and dry ingredients
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Avoid overmixing, as this can result in a dense loaf.
Step 5: Fold in the cranberries
- Gently fold the chopped cranberries into the batter, ensuring they are evenly distributed.
Step 6: Bake the bread
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool and garnish
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. If desired, dust the top with powdered sugar for a decorative touch.