Cranberry Orange Bread
A delightful bread combining the tartness of cranberries with the brightness of orange zest, perfect for breakfast or dessert.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup fresh cranberries or frozen, thawed
- 1 tablespoon grated orange zest
- ½ cup freshly squeezed orange juice
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Ingredients
- ½ cup chopped walnuts or pecans for extra crunch (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with non-stick spray or line it with parchment paper for easy removal later.
- In a large bowl, sift together all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Mix well so every ingredient is evenly distributed.
- Carefully fold in the fresh cranberries and grated orange zest.
Mixing
- In a separate bowl, whisk together freshly squeezed orange juice, vegetable oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry mixture. Stir until just combined—be careful not to overmix!
Baking
- Transfer the batter into your prepared loaf pan. Sprinkle the optional chopped walnuts or pecans on top for an extra crunch.
- Bake for 60-65 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
Your Barefoot Contessa Cranberry Orange Bread can be stored in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze the bread in a freezer-safe bag for up to 3 months. To enjoy, thaw at room temperature or heat in the oven at 350°F (175°C) for about 10 minutes.