Dessert

Contessa Cranberry Orange Bread Recipe

Bymia larkspur January 9, 2026January 9, 2026

Introduction

This Contessa Cranberry Orange Bread is a bright and flavorful treat perfect for breakfast or an afternoon snack. Bursting with fresh cranberries and zesty orange, it’s moist, tender, and wonderfully aromatic.

The image shows three slices of cherry cake stacked, each slice revealing a light golden-brown crust with a soft, creamy inside studded with whole bright red cherries evenly spread throughout. The texture looks moist with small air pockets, and the cherries add bursts of deep red color contrasting with the pale cake. The slices rest on a surface with white marbled texture, and some whole cherries are scattered around the cake pieces. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups flour
2 tsp baking powder
½ tsp salt
1 cup sugar
1 tbsp orange zest
¾ cup orange juice
¼ cup melted butter
2 eggs
1 tsp vanilla extract
1½ cups cranberries
Powdered sugar (optional)

Instructions

Step 1: Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
Step 2: In a large bowl, whisk together the flour, baking powder, salt, sugar, and orange zest until evenly combined.
Step 3: In another bowl, mix the orange juice, melted butter, eggs, and vanilla extract until smooth. Pour this wet mixture into the dry ingredients and stir gently to combine.
Step 4: Fold in the cranberries carefully to distribute them evenly throughout the batter.
Step 5: Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before slicing if desired.

Tips & Variations

For a crunchier texture, toss the cranberries in a little flour before folding into the batter to prevent sinking.
Substitute fresh cranberries with frozen ones if fresh are unavailable, no need to thaw.
Add chopped nuts like walnuts or pecans for extra flavor and texture.
Use orange marmalade in place of some orange juice for a sweeter, more intense citrus flavor.

Storage

Store the cranberry orange bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat slices gently in a toaster or microwave before serving.

How to Serve

The image shows three slices of a loaf cake stacked slightly overlapped on a white marbled surface. The cake has a light golden-brown crust with a soft, pale yellow interior that is studded with whole and halved deep red cherries evenly spread throughout each slice, creating a textured look with bursts of bright fruit color. The crumb looks moist and dense, contrasting with the rough, slightly cracked outer crust. Some whole cherries are scattered around the slices, enhancing the fresh fruit appearance. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking flour blend. Make sure it contains xanthan gum or add a small amount separately to help with texture.

Can I use dried cranberries instead of fresh?

Dried cranberries can be used, but they will change the texture and moisture of the bread slightly. Soak them in warm water for 10 minutes before folding in to plump them up.