Barefoot Contessa Cranberry Orange Bread

I used to think cranberry bread was more about the season than the flavor—something you made because it felt festive, not because it tasted remarkable. But this one changed my mind.

It had this perfect balance—tart, fragrant, not too sweet, and with a tender crumb that held together beautifully. Here’s how I brought it up to Ina-level: fresh cranberries (not frozen), orange zest mixed into the sugar (a quiet game-changer), and a light hand with the glaze. It became the kind of bread you slice thinly, toast gently, and eat slowly.

Why This Works So Well

Ina’s not reinventing anything here—she’s just refining it. And it shows.

• Zesting into the sugar: The oils from the orange zest release into the sugar, making the entire loaf more aromatic. It’s subtle but real.
• Buttermilk instead of milk: This gives the bread its signature tenderness and a gentle tang that lifts the sweetness.
• Halved cranberries: Not chopped, not whole. Halved cranberries give pops of tartness without sinking or bursting too much.

My Ingredient Notes

• All-purpose flour (3 cups) – Just enough structure without making it dense. I tested it once with cake flour; it turned out too crumbly.
• Granulated sugar (2 cups) – Seems like a lot, but balanced by the tart fruit and citrus.
• Orange zest (zest of 2 large oranges) – Mixed into the sugar first thing. Trust me—it perfumes the whole loaf.
• Buttermilk (1 ½ cups) – Adds tenderness and keeps it moist for days. No good substitute here.
• Canola oil (1 cup) – Neutral and clean. I tried olive oil once—it overwhelmed the citrus.
• Eggs (4 large) – Slightly beaten, they help emulsify without overmixing.
• Vanilla extract (1 tsp) – Rounds out the citrus and berry.
• Fresh cranberries (2 cups, halved) – Tart, juicy, and essential. Don’t sub frozen unless absolutely necessary, and never skip halving them.
• Orange juice (2 Tbsp in batter + 2 Tbsp in glaze) – Adds both moisture and acidity.
• Powdered sugar + zest (for glaze) – Just enough to give it a soft sheen without tipping it into dessert territory.

Swaps That Actually Worked

• Dried cranberries: I soaked them in warm water for 10 minutes and dried them off. Still good, though less juicy.
• Greek yogurt instead of buttermilk: Thinned with a splash of milk, it worked in a pinch—but the loaf was denser.
• Mini loaf pans: Reduced baking time to 40–45 minutes. Great for gifting.

Lessons From My Oven

What Went Wrong	Why It Happens	How to Fix It
Cranberries sank	Too wet or not floured	Toss them in a tablespoon of flour first
Bread was dry	Overbaked or oven too hot	Check at 55 mins with a toothpick
Glaze soaked in and disappeared	Bread was too warm when glazed	Wait until completely cool before glazing

How to Make Ina Garten’s Cranberry Orange Bread

1. Preheat the oven to 350°F. Spray or butter two 9×5” loaf pans.
2. In a large bowl, combine sugar and orange zest. Use your fingers to rub them together until fragrant.
3. Add flour, salt, and baking powder. Whisk to combine.
4. In a separate bowl, whisk together buttermilk, oil, eggs, vanilla, and orange juice.
5. Pour wet into dry. Stir gently with a spatula until mostly combined—don’t overmix.
6. Toss halved cranberries with a spoonful of flour, then fold into batter.
7. Divide into pans and smooth tops. Bake 60–75 minutes. Cover loosely with foil if browning too fast.
8. Cool in pans 10 minutes. Then transfer to a rack to cool completely.
9. Whisk glaze ingredients and drizzle over cooled loaves.

Tips I Always Use

• Zest first, then juice – You’ll get more zest, and it’s easier before the orange is soft.
• Room temp eggs and buttermilk – Helps the batter come together more evenly.
• Wait to glaze – Even slightly warm bread will make the glaze disappear into the crumb.

Freezing & Reheating

• To store: Keeps for 4–5 days at room temp, wrapped tightly.
• To freeze: Wrap the unglazed bread tightly in plastic and foil. Freeze for up to 3 months.
• To reheat: Toast slices or microwave for 15 seconds. Add glaze after reheating if freezing ahead.

Common “What Ifs”

Q: Can I make this ahead of time?
A: Yes—and you should. The flavor deepens overnight. I often bake it the night before and glaze the next morning.

Q: Can I use frozen cranberries?
A: Only if you thaw and dry them completely. Extra moisture throws off the texture.

Q: Why did my loaf crack on top?
A: That’s actually a good sign in quick breads. It means it rose well. You can cover it with glaze if you want.

 Try More Recipes:

• Barefoot Contessa Pasta Fagioli Recipe
• Barefoot Contessa Veal Piccata Recipe
• Barefoot Contessa Turkey Tetrazzini Recipe