Ina Garten Cranberry Orange Bread Recipe
This Ina Garten Cranberry Orange Bread Recipe is a total winner. Many people think baking a fresh bread loaf is very hard.
Ingredients
- 2 cups of all-purpose flour.
- 1 cup of granulated white sugar.
- 1 1/2 teaspoons of baking powder.
- 1/2 teaspoon of baking soda.
- 1/2 teaspoon of kosher salt.
- 1/4 cup of unsalted butter melted.
- 1 large egg beaten.
- 1 teaspoon of pure vanilla extract.
- 3/4 cup of fresh orange juice.
- 1 tablespoon of grated orange zest.
- 1 1/2 cups of fresh cranberries chopped.
- 1/2 cup of chopped walnuts optional.
Instructions
Heat the Oven
- Preheat your oven to 350°F. Grease your loaf pan with butter or spray.
Mix Dry Items
- In a large bowl, whisk flour, sugar, and powder. Add the soda and salt to the mix.
Add Wet Items
- Stir in the melted butter, egg, and vanilla. Pour in the orange juice and the zest next.
Fold in Berries
- Gently fold in the chopped cranberries and walnuts. Use a spatula so you do not overmix.
Fill the Pan
- Spoon the thick batter into the prepared pan. Smooth the top so it bakes very evenly.
Bake the Loaf
- Bake for 55 to 60 minutes until very golden. A toothpick should come out clean from the center.
Cool and Slice
- Let the bread cool in the pan first. Move it to a rack before you slice it.
Notes
- Chop the berries: Pulse cranberries in a processor briefly. Smaller berry pieces spread the tart flavor much better.
- Use fresh juice: Always squeeze fresh oranges for the juice. It makes the bread taste much more bright.
- Don't overmix: Stop stirring when the flour is gone. Overmixing makes the bread heavy instead of light.
- Zest carefully: Only grate the orange part of the skin. The white part underneath is very bitter.
- Let it rest: This bread tastes even better the next day. The orange flavor gets stronger after 24 hours.