Barefoot Contessa Cranberry Orange Bread is made with all-purpose flour, granulated sugar, buttermilk, eggs, fresh cranberries, orange zest, vegetable or canola oil, vanilla extract, and covered with an orange glaze made of powdered sugar, fresh orange juice, and orange zest.
This Ina Garten Cranberry Orange Bread recipe creates a tangy and sweet dessert that takes about 1 hour and 30 minutes to prepare and can serve up to 8-10 people.
More Barefoot Recipe:
- Barefoot Contessa Cinnamon Rolls
- Barefoot Contessa Asparagus Quiche
- Barefoot Contessa Creamed Onions
? Why You’ll Love This Cranberry Orange Bread Recipe:
- Bursting with tangy cranberry and zesty orange flavors.
- Soft and moist texture that melts in your mouth.
- Simple recipe with easy-to-find ingredients and straightforward steps.
❓ What Is Barefoot Contessa Cranberry Orange Bread Recipe?
Barefoot Contessa Cranberry Orange Bread is a delectable baked treat crafted from all-purpose flour, sugar, buttermilk, eggs, orange zest, cranberries, and a hint of vanilla. It’s a heavenly fusion of citrusy sweetness and tangy cranberry goodness.
? Barefoot Contessa Cranberry Orange Bread Ingredients
For the bread:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 cups granulated sugar
- Orange zest, from 2 large oranges
- 1 1/2 cups buttermilk
- 1 cup vegetable or canola oil
- 4 large eggs, slightly beaten
- 2 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
- 2 cups fresh cranberries, halved
For the orange glaze: (Optional)
- 1 1/2 cups powdered sugar
- 2 tablespoons fresh orange juice
- 1 1/2 teaspoons orange zest
? How To Make Barefoot Contessa Cranberry Orange Bread
- Preheat your oven to 350°F (175°C). Grease two 9×5 inch loaf pans with cooking spray.
- In a large bowl, mix together the sugar and orange zest.
- Add flour, salt, and baking powder to the sugar mixture, mixing well.
- In a separate medium bowl, whisk together the buttermilk, oil, eggs, orange juice, and vanilla extract.
- Gradually combine the wet ingredients with the dry ingredients, stirring until just combined.
- Gently fold in the halved cranberries.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean. If the bread browns too quickly, cover it with aluminum foil.
- Allow the bread to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- To make the orange glaze, whisk together the powdered sugar, orange juice, and orange zest until smooth.
- Drizzle the glaze over the cooled bread before slicing and serving.
? Recipe Tips:
- Use freshly squeezed orange juice and fresh orange zest to enhance the flavor of the bread.
- Avoid overmixing the batter to keep the bread light and tender.
- If fresh cranberries are not available, dried cranberries can be used as a substitute. Soak them briefly in warm water if they are very dry, before adding to the batter.
? What To Serve With Cranberry Orange Bread?
Serve Cranberry Orange Bread with Butter, cream Cheese, honey Or Maple Syrup, Fresh Fruit, hot Beverage.
? How To Store Leftovers Cranberry Orange Bread?
- In the fridge: Store Leftovers Cranberry Orange Bread in an airtight container in the refrigerator for up to 5 days.
- In the freezer: Wrap Leftovers Cranberry Orange Bread tightly in plastic wrap and foil before freezing for up to 3 months.
? How To Reheat Leftovers Cranberry Orange Bread?
- In the microwave: Microwave slices Leftovers Cranberry Orange Bread on low power for 30 seconds to 1 minute.
- In the air-fryer: Place slices Leftovers Cranberry Orange Bread in the air-fryer and heat at 325°F for 5-7 minutes.
FAQ’S
Can I Use Frozen Cranberries Instead Of Fresh?
Yes, you can use frozen cranberries instead of fresh for the Barefoot Contessa Cranberry Orange Bread. Just make sure to thaw them first and drain any excess liquid before folding them into the batter.
Can I Add A Layer Of Streusel In The Middle Of The Bread?
Yes, you can add a layer of streusel in the middle of the bread for extra sweetness and texture. After pouring half of the batter into the prepared loaf pans, sprinkle a layer of streusel over the batter, then pour the remaining batter on top.
Can I Use Orange Extract Instead Of Orange Juice?
Yes, you can use orange extract instead of orange juice in the Barefoot Contessa Cranberry Orange Bread. Orange extract provides a concentrated orange flavor, so start with a small amount and adjust to taste.
How Can I Prevent The Cranberries From Sinking To The Bottom Of The Loaf?
To prevent the cranberries from sinking to the bottom of the loaf, toss them in a little flour before folding them into the batter.
More Barefoot Recipe:
- Barefoot Contessa Pasta Fagioli Recipe
- Barefoot Contessa Veal Piccata Recipe
- Barefoot Contessa Turkey Tetrazzini Recipe
Barefoot Contessa Cranberry Orange Bread Nutrition Fact:
- Calories: 260kcal
- Carbohydrates: 38g
- Protein: 3g
- Fat: 11g
- Saturated Fat: 1g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 6g
- Trans Fat: 0.04g
- Cholesterol: 33mg
- Sodium: 161mg
- Potassium: 62mg
- Fiber: 1g
- Sugar: 25g
- Calcium: 45mg
Barefoot Contessa Cranberry Orange Bread
Description
Barefoot Contessa Cranberry Orange Bread is made with all-purpose flour, granulated sugar, buttermilk, eggs, fresh cranberries, orange zest, vegetable or canola oil, vanilla extract, and covered with an orange glaze made of powdered sugar, fresh orange juice, and orange zest.
This Ina Garten Cranberry Orange Bread recipe creates a tangy and sweet dessert that takes about 1 hour and 30 minutes to prepare and can serve up to 8-10 people.
Ingredients
For the bread:
For the orange glaze: (Optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9×5 inch loaf pans with cooking spray.
- In a large bowl, mix together the sugar and orange zest.
- Add flour, salt, and baking powder to the sugar mixture, mixing well.
- In a separate medium bowl, whisk together the buttermilk, oil, eggs, orange juice, and vanilla extract.
- Gradually combine the wet ingredients with the dry ingredients, stirring until just combined.
- Gently fold in the halved cranberries.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean. If the bread browns too quickly, cover it with aluminum foil.
- Allow the bread to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- To make the orange glaze, whisk together the powdered sugar, orange juice, and orange zest until smooth.
- Drizzle the glaze over the cooled bread before slicing and serving.
Notes
- Use freshly squeezed orange juice and fresh orange zest to enhance the flavor of the bread.
- Avoid overmixing the batter to keep the bread light and tender.
- If fresh cranberries are not available, dried cranberries can be used as a substitute. Soak them briefly in warm water if they are very dry, before adding to the batter.