Barefoot Contessa Cranberry Orange Bread

This Barefoot Contessa Cranberry Orange Bread is a moist and citrusy quick bread, which is made with fresh cranberries and orange zest. It’s a classic, foolproof recipe, ready in about 1 hour and 20 minutes.

Barefoot Contessa Cranberry Orange Bread Ingredients

For the bread:

• 3 cups all-purpose flour
• 1 tsp salt
• 2 tsp baking powder
• 2 cups granulated sugar
• Zest of 2 large oranges
• 1½ cups buttermilk
• 1 cup vegetable or canola oil
• 4 large eggs, lightly beaten
• 2 Tbsp fresh orange juice
• 1 tsp vanilla extract
• 2 cups fresh cranberries, halved

For the glaze (optional):

• 1½ cups powdered sugar
• 1½ tsp orange zest
• 2 Tbsp fresh orange juice

How To Make Barefoot Contessa Cranberry Orange Bread

1. Preheat and prep pans: Preheat the oven to 350°F. Grease two 9×5-inch loaf pans.
2. Mix dry ingredients: In a large mixing bowl, combine sugar and orange zest. Rub them together with your fingers to release oils. Add flour, salt, and baking powder; stir to combine.
3. Whisk wet ingredients: In another bowl, whisk together the buttermilk, oil, eggs, orange juice, and vanilla extract.
4. Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir just until combined.
5. Add cranberries: Gently fold in the halved, floured cranberries.
6. Fill and bake: Divide the batter evenly between the prepared loaf pans. Bake for 60–75 minutes. Cover loosely with foil if tops brown too quickly.
7. Cool the loaves: Let the loaves cool in the pans for 10 minutes, then remove and cool completely on wire racks.
8. Make and add glaze: Mix powdered sugar, orange zest, and orange juice until smooth. Drizzle over cooled loaves if using.

Recipe Tips

• How to keep cranberries from sinking: Toss them in a little flour before folding into the batter to keep them suspended.
• Why rub sugar with orange zest: This boosts the orange flavor throughout the bread.
• Can I use frozen cranberries? Yes, just thaw and dry them well before using.
• How to tell when it’s done: Insert a toothpick—if it comes out clean or with a few crumbs, it’s ready.
• Can I use orange extract instead of juice? Yes, substitute ½ tsp orange extract for more concentrated flavor.

What To Serve With Cranberry Orange Bread

This bright loaf is perfect with breakfast or afternoon snacks. Try it with:

• Hot tea or coffee
• Vanilla yogurt
• Scrambled eggs and bacon
• Cream cheese spread
• Fresh fruit salad

How To Store Cranberry Orange Bread

Room Temperature: Store wrapped in foil or plastic wrap for up to 3 days.

Refrigerate: Store in an airtight container for up to 5 days.

Freeze: Wrap in plastic and foil, then freeze for up to 2 months. Thaw at room temperature.

Cranberry Orange Bread Nutrition Facts

• Calories: 260
• Fat: 11g
• Carbohydrates: 37g
• Sugar: 21g
• Protein: 4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this bread gluten-free?
Yes, use a 1:1 gluten-free flour blend to substitute for all-purpose flour.

Can I use dried cranberries?
You can, but the texture and tartness will differ. Use 1½ cups and soak in hot water first.

Do I need to use buttermilk?
Buttermilk adds tenderness and tang. You can substitute with milk + 1 tbsp lemon juice.

Why is my bread dense?
Overmixing the batter can lead to dense bread. Stir until just combined.

How long should I cool it before slicing?
Let it cool completely—about 1 hour—to get clean, even slices.

Try More Recipes:

• Barefoot Contessa Steak Bites With Garlic Butter Recipe
• Ina Garten Quiche Crust Recipe
• Ina Garten Mexican Wedding Cookies