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Barefoot Contessa Cranberry Orange Bread

Barefoot Contessa Cranberry Orange Bread
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The Barefoot Contessa Cranberry Orange Bread is bright, moist, and perfectly balanced between tart cranberries and fresh citrus flavor. Inspired by the elegant yet approachable baking style of Ina Garten, this loaf brings bakery-quality results to your kitchen with simple ingredients.

Ingredients

Scale

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • ½ cup unsalted butter (softened)

  • 1 cup granulated sugar

  • 2 large eggs

  • Zest of 1 large orange

  • ¼ cup fresh orange juice

  • ½ cup buttermilk

  • 1½ cups fresh cranberries (halved if large)

  • 1 teaspoon vanilla extract

Optional Orange Glaze:

  • 1 cup powdered sugar

  • 2–3 tablespoons fresh orange juice

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and line your loaf pan with parchment paper for easy release.

A fully preheated oven ensures proper rise and even browning.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Even mixing ensures consistent lift throughout the loaf.

Step 3: Cream Butter and Sugar

In a large bowl, beat softened butter and sugar together until light and fluffy, about 3–4 minutes.

This step incorporates air into the batter, creating a softer crumb.

Step 4: Add Eggs and Flavorings

Add eggs one at a time, mixing well after each addition. Stir in orange zest, orange juice, and vanilla extract.

The mixture may appear slightly curdled due to citrus juice. That is normal.

Step 5: Combine Wet and Dry Ingredients

Alternate adding the flour mixture and buttermilk, beginning and ending with flour.

Mix gently until just combined. Avoid overmixing to prevent dense texture.

Step 6: Fold in Cranberries

Fold in fresh cranberries gently with a spatula.

Distribute evenly without crushing the berries to maintain bursts of flavor.

Step 7: Bake Until Golden

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil during the final minutes.

Step 8: Cool and Glaze (Optional)

Allow the bread to cool in the pan for 10–15 minutes before transferring to a rack.

Once completely cooled, whisk powdered sugar with orange juice and drizzle over the loaf for added sweetness and shine.

Find it online: https://inagartendishes.com/barefoot-contessa-cranberry-orange-bread/