Contessa Cranberry Orange Bread Recipe
This Contessa Cranberry Orange Bread is a delightful, moist loaf bursting with fresh cranberry tang and vibrant orange flavor. Perfect for a breakfast treat or an afternoon snack, it combines zesty orange juice and zest with tart cranberries in a tender, buttery bread that’s easy to make and sure to please any palate.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10–12 slices) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- 1 tbsp orange zest
Wet Ingredients
- ¾ cup orange juice
- ¼ cup melted butter
- 2 large eggs
- 1 tsp vanilla extract
Add-ins
- 1½ cups fresh or frozen cranberries
Optional
- Powdered sugar for dusting
Instructions
- Preheat the oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly to ensure the bread doesn’t stick.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, granulated sugar, and orange zest until well combined. This ensures even distribution of the leavening agent and zest flavor.
- Combine wet ingredients: In a separate bowl, mix the orange juice, melted butter, eggs, and vanilla extract. Whisk until the mixture is smooth and homogenous.
- Combine wet and dry mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix to maintain a tender crumb.
- Fold in cranberries: Gently fold in the cranberries, distributing them evenly throughout the batter without breaking them up too much.
- Pour batter into pan: Transfer the batter into the prepared loaf pan, spreading it evenly for consistent baking.
- Bake the bread: Bake in the preheated oven for 50 to 60 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
- Cool and serve: Remove the bread from the oven and let it cool in the pan for about 15 minutes. Then transfer to a wire rack to cool completely. Optionally, dust the top with powdered sugar before slicing and serving.
Notes
- You can use fresh or frozen cranberries; if using frozen, do not thaw before adding to the batter to prevent bleeding color.
- For a slightly richer flavor, substitute the melted butter with an equal amount of melted coconut oil or vegetable oil.
- Orange zest can be fresh or dried, but fresh zest delivers the brightest flavor.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Keywords: cranberry bread, orange bread, holiday bread, quick bread, fruit bread, breakfast bread
