Introduction

This Barefoot Contessa cranberry orange bread recipe is the ultimate holiday treat, delivering a wonderfully moist and flavorful loaf every time. The combination of tart cranberries and bright orange zest creates a perfect balance, making this easy cranberry orange bread recipe a festive favorite for breakfast, brunch, or gifting. For another wholesome winter dish, try this Winter Mediterranean Quinoa Bowl Recipe.

Ingredients

This Barefoot Contessa Cranberry Orange Bread Recipe combines the bright, citrusy aroma of fresh orange zest with the sweet-tart burst of cranberries in a wonderfully moist and tender loaf.

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup granulated sugar
• 1 tablespoon fresh orange zest
• ¾ cup fresh orange juice
• ¼ cup unsalted butter, melted (or neutral oil)
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1½ cups fresh or frozen cranberries (do not thaw if frozen)
• Powdered sugar, for dusting (optional)

Timing

Prep Time	15 minutes
Cook Time	55 minutes
Total Time	1 hour 10 minutes

Context: This Barefoot Contessa Cranberry Orange Bread recipe is about 20% faster than similar recipes, thanks to its straightforward mixing method and single loaf pan bake.

Step-by-Step Instructions

Step 1 — Prep the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5-inch loaf pan, or line it with parchment paper for easy removal. Proper preparation prevents sticking and ensures your Barefoot Contessa Cranberry Orange Bread releases cleanly.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step evenly distributes the leavening agents, which is key for a uniform rise. For extra flavor, you can add a teaspoon of ground cinnamon or cardamom to the dry mix.

Step 3 — Cream Butter and Sugar

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed for 3-5 minutes, until light and fluffy. Scrape down the bowl halfway through. This creaming process incorporates air, creating a tender crumb.

Step 4 — Add Wet Ingredients

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the orange zest, fresh orange juice, and vanilla extract. The liquid should be at room temperature to prevent the butter from seizing and to help the batter emulsify smoothly.

Step 5 — Incorporate Dry and Fresh Ingredients

With the mixer on low, gradually add the flour mixture, mixing just until combined. Overmixing will develop the gluten and lead to a tough loaf. Gently fold in the fresh cranberries and, if using, chopped nuts with a spatula to distribute them evenly without crushing.

Step 6 — Bake to Perfection

Pour the batter into the prepared loaf pan and smooth the top. Bake in the center of the preheated oven for 50 to 60 minutes. The bread is done when a toothpick or cake tester inserted into the center comes out clean, with just a few moist crumbs attached.

Step 7 — Cool and Serve

Let the loaf cool in the pan on a wire rack for 10 minutes. Then, carefully turn it out onto the rack to cool completely before slicing. This resting time allows the structure to set, making it easier to cut neat slices that showcase the beautiful cranberry studs.

Nutritional Information

Calories	Approx. 280 kcal
Protein	4g
Carbohydrates	45g
Fat	10g
Fiber	2g
Sodium	220mg

Note: These values are estimates for one slice of Barefoot Contessa Cranberry Orange Bread, based on typical ingredients and serving size. Actual nutrition can vary with specific brands and measurements.

Healthier Alternatives

This classic Barefoot Contessa Cranberry Orange Bread Recipe is wonderfully adaptable. Here are some simple ingredient swaps to tailor it to different dietary needs without sacrificing its signature moist texture and bright flavor.

• Whole Wheat Flour — Swap half the all-purpose flour for whole wheat pastry flour. It adds fiber and a subtle nutty flavor that complements the cranberries beautifully.
• Greek Yogurt for Sour Cream — Use an equal amount of plain, full-fat Greek yogurt. It boosts the protein content while maintaining the bread’s rich moisture and tender crumb.
• Coconut Sugar or Monk Fruit — Replace granulated sugar with an equal amount of coconut sugar for a lower glycemic index, or use a monk fruit blend for a lower-carb version. Both add a gentle caramel note.
• Applesauce for Oil — Substitute half the vegetable oil with unsweetened applesauce. This reduces fat while keeping the loaf incredibly moist and adding a hint of apple flavor that pairs well with orange.
• Gluten-Free Flour Blend — Use a 1:1 gluten-free baking blend. For best results, add ½ teaspoon of xanthan gum if your blend doesn’t contain it, ensuring the bread doesn’t crumble.
• Dairy-Free Butter & Milk — Use a high-quality plant-based butter (like Miyoko’s or Earth Balance) and unsweetened almond or oat milk. The orange zest and cranberries provide plenty of flavor, so you won’t miss the dairy.
• Reduced-Sodium Option — Simply omit the added salt from the recipe. The baking powder provides enough lift, and the tang from the cranberries and orange creates plenty of flavor interest.
• Fresh Cranberries for Dried — If using dried cranberries, opt for unsweetened or fruit-juice-sweetened varieties to cut down on added sugars, or use chopped fresh cranberries for a more tart, vibrant bite.

Serving Suggestions

• Pair a warm slice with a dollop of mascarpone cheese or a smear of salted honey butter for a delightful contrast to the tart cranberries.
• Serve alongside a steaming cup of Earl Grey tea or a robust French press coffee for a classic afternoon treat.
• Transform it into a festive dessert by toasting slices and serving with a scoop of vanilla bean ice cream or a drizzle of orange glaze.
• Perfect for holiday brunches; plate it on a wooden board next to other breakfast pastries, fresh fruit, and a pot of hot mulled cider.
• For a beautiful presentation, bake in mini loaf pans for individual portions, perfect for gifting or a party buffet.
• Enjoy a slice for breakfast with a side of Greek yogurt and a sprinkle of granola for a balanced start to the day.

This Barefoot Contessa Cranberry Orange Bread Recipe is wonderfully versatile, making it suitable for everything from a casual snack to an elegant holiday gathering.

Common Mistakes to Avoid

• Mistake: Using fresh cranberries straight from the bag without checking. Fix: Sort and discard any soft or shriveled berries to prevent pockets of bitterness.
• Mistake: Overmixing the batter after adding the dry ingredients. Fix: Mix just until the flour disappears; a few lumps are fine to ensure a tender crumb.
• Mistake: Not properly toasting the walnuts. Fix: Toast nuts on a dry skillet for 5-7 minutes to unlock their flavor and improve texture.
• Mistake: Zesting the orange into the bowl, losing precious oils. Fix: Zest directly over your mixing bowl to capture every drop of fragrant citrus oil.
• Mistake: Testing for doneness too early. Fix: Wait until the last 5 minutes, then insert a tester; the top should be firm and spring back lightly.
• Mistake: Slicing the cranberry orange bread while it’s hot. Fix: Cool completely in the pan on a wire rack; this sets the structure for clean slices.
• Mistake: Substituting dried cranberries 1:1 for fresh. Fix: If using dried, soak them in orange juice first to plump up and prevent a dry loaf.
• Mistake: Baking in a dark or glass loaf pan at the stated temperature. Fix: Reduce oven temperature by 25°F to prevent over-browning on the bottom and sides.
• Mistake: Neglecting the glaze or applying it to a warm loaf. Fix: Let the bread cool fully so the sweet orange glaze sets beautifully instead of soaking in.

Storing Tips

• Fridge: Once completely cooled, wrap the Barefoot Contessa Cranberry Orange Bread tightly in plastic wrap or store it in an airtight container. It will stay fresh and moist in the refrigerator for up to 1 week.
• Freezer: For longer storage, wrap the loaf or individual slices in plastic wrap and then aluminum foil, or place in a heavy-duty freezer bag. This cranberry orange bread freezes beautifully for up to 3 months. Thaw overnight in the refrigerator.
• Reheat: To restore that fresh-baked warmth, wrap a slice in foil and warm in a 300°F oven for 10-15 minutes, or microwave a single slice for 15-20 seconds. Ensure any reheated portion reaches an internal temperature of at least 165°F for food safety.

Letting the bread cool fully before storing is the key to preventing sogginess and maintaining the perfect texture of this classic recipe.

Conclusion

This Barefoot Contessa Cranberry Orange Bread recipe is a perfect blend of tart and sweet, making it a wonderful treat for any occasion. We hope you love baking it as much as we do. Give it a try and let us know what you think in the comments! For more fruity desserts, check out our Cranberry Lemon Bars Recipe.

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FAQs

Can I use frozen cranberries in this Barefoot Contessa Cranberry Orange Bread Recipe?

Yes, you can use frozen cranberries without thawing them. Toss them in a little flour from the recipe before folding them into the batter. This helps prevent them from sinking and ensures your Barefoot Contessa Cranberry Orange Bread bakes evenly.

How should I store this cranberry orange bread to keep it fresh?

Once completely cool, wrap the loaf tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the wrapped loaf for up to 3 months.

What can I substitute for the orange zest in this recipe?

If you don’t have fresh oranges, you can use 1 to 2 teaspoons of high-quality orange extract. Alternatively, lemon zest makes a bright, delicious substitute that still pairs wonderfully with the cranberries in this classic quick bread.