Pioneer Woman Orange Cranberry Bread

This festive Pioneer Woman Orange Cranberry Bread is a bright and zesty addition to any holiday table. It is made with fresh tart cranberries, sweet orange juice, plenty of zest, and crunchy pecans. The result is a moist, dense loaf that perfectly balances sweet citrus notes with the sharp tang of the berries. It is perfect for Christmas morning breakfast or as a thoughtful homemade gift for neighbors.

Try More Recipes:

• Pioneer Woman Pumpkin Banana Bread Recipe
• Pioneer Woman Shortbread Cookies Recipe
• Pioneer Woman Zucchini Cookies

🧡 Why You Will Love This Orange Cranberry Bread Recipe:

• Sweet and Tart Balance: The bright, zesty orange juice and fresh zest perfectly cut through the sharp pop of the tart cranberries.
• No Yeast Required: Because this is a simple quick bread, you can mix the batter and pop it right into the oven without waiting for any dough to rise.
• Festive Appearance: The vibrant ruby red berries speckled throughout the golden loaf make it a stunning centerpiece for holiday mornings.
• Perfect for Gifting: The bread bakes up sturdy and stays incredibly moist for days, making it an ideal homemade treat to wrap up for friends and neighbors.

🥚 Pioneer Woman Orange Cranberry Bread Ingredients

• 3 cups all-purpose flour
• 1 cup granulated sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup cold unsalted butter, cut into small cubes
• 1 large egg, beaten
• 3/4 cup orange juice (freshly squeezed is best)
• 1 tablespoon orange zest (about 1 medium orange)
• 1 1/2 cups fresh or frozen cranberries, roughly chopped
• 1/2 cup pecans or walnuts, chopped
• 1 cup powdered sugar (for the glaze)
• 2 tablespoons orange juice (for the glaze)

🥮 How To Make Pioneer Woman Orange Cranberry Bread

1. Preheat the oven: to 350°F (175°C) and generously grease a standard 9×5-inch loaf pan with butter or cooking spray.
2. Combine the dry ingredients: by whisking together the flour, granulated sugar, baking powder, salt, and baking soda in a large mixing bowl.
3. Cut in the butter: using a pastry blender or two knives until the mixture resembles coarse crumbs (this technique ensures a tender crumb).
4. Mix the wet ingredients: in a separate small bowl by whisking the beaten egg, 3/4 cup orange juice, and orange zest.
5. Combine the mixtures: by pouring the wet ingredients into the flour mixture and stirring gently until just moistened (do not overmix).
6. Fold in the fruit: and nuts, gently stirring the chopped cranberries and pecans into the thick batter.
7. Bake the loaf: for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
8. Cool the bread: in the pan for 10 minutes, then transfer it to a wire rack to cool completely before glazing.
9. Drizzle the glaze: by whisking the powdered sugar and 2 tablespoons of orange juice until smooth, then pouring it over the cooled loaf.

💡 Recipe Tips

• Chop the cranberries. Whole cranberries can be too tart and large for a slice of bread; chopping them distributes the flavor more evenly.
• Don’t overmix. Like all quick breads, stir the batter only until the flour disappears. Overmixing develops gluten and makes the bread tough.
• Use cold butter. Unlike many cakes that use creamed butter, this recipe uses the “biscuit method” with cold butter for a lighter, more scone-like texture.
• Check for browning. If the top of the loaf is getting too dark before the center is cooked, tent it loosely with aluminum foil for the last 15 minutes of baking.

🍦 What To Serve With Orange Cranberry Bread?

This Orange Cranberry Bread is delicious on its own but shines with simple accompaniments. Serve a thick slice with a schmear of softened salted butter or cream cheese. A hot cup of Earl Grey tea or fresh coffee complements the citrus notes perfectly.

🥵 How To Reheat Leftovers Orange Cranberry Bread?

• Microwave: Place a single slice on a microwave-safe plate and heat for 10 to 15 seconds until just warm and fragrant.
• Toaster: Pop a slice into a toaster or toaster oven on a medium-low setting for 1 to 2 minutes to get slightly crispy edges.
• Oven: Wrap a few slices or the remaining loaf in aluminum foil and warm at 325°F (160°C) for 5 to 10 minutes to prevent the bread from drying out.

🎚 How To Store Leftovers Orange Cranberry Bread?

• Refrigerate: Wrap the loaf tightly in plastic wrap or store in an airtight container in the refrigerator for up to 1 week.
• Freeze: Wrap the cooled loaf (without glaze is best, but glazed works too) in plastic wrap and then foil; freeze for up to 3 months.

FAQs

Try More Recipes:

• Pioneer Woman Texas Sheet Cake Cookies
• Pioneer Woman Orange Monkey Bread
• Pioneer Woman Tater Tot Breakfast Casserole Recipe

📊 Orange Cranberry Bread Nutrition Facts

• Calories: 280 kcal
• Total Fat: 9g
• Saturated Fat: 4g
• Cholesterol: 35mg
• Sodium: 320mg
• Total Carbohydrate: 46g
• Dietary Fiber: 2g
• Sugars: 24g
• Protein: 4g

Pioneer Woman Orange Cranberry Bread

Recipe by Imen DridiCourse: Breakfast, DessertCuisine: AmericanDifficulty: Easy

Servings

8-10

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

280

kcal

Total time

1

hour 

10

minutes

A festive and zesty Pioneer Woman Orange Cranberry Bread loaded with fresh cranberries and pecans. This moist quick bread is topped with a sweet orange glaze. Perfect for holiday gifting.

Ingredients

• 3 cups all-purpose flour

• 1 cup granulated sugar

• 4 teaspoons baking powder

• 1 teaspoon salt

• 1/2 teaspoon baking soda

• 1/2 cup cold unsalted butter, cut into small cubes

• 1 large egg, beaten

• 3/4 cup orange juice (freshly squeezed is best)

• 1 tablespoon orange zest (about 1 medium orange)

• 1 1/2 cups fresh or frozen cranberries, roughly chopped

• 1/2 cup pecans or walnuts, chopped

• 1 cup powdered sugar (for the glaze)

• 2 tablespoons orange juice (for the glaze)

Directions

• Preheat the oven: to 350°F (175°C) and generously grease a standard 9×5-inch loaf pan with butter or cooking spray.
• Combine the dry ingredients: by whisking together the flour, granulated sugar, baking powder, salt, and baking soda in a large mixing bowl.
• Cut in the butter: using a pastry blender or two knives until the mixture resembles coarse crumbs (this technique ensures a tender crumb).
• Mix the wet ingredients: in a separate small bowl by whisking the beaten egg, 3/4 cup orange juice, and orange zest.
• Combine the mixtures: by pouring the wet ingredients into the flour mixture and stirring gently until just moistened (do not overmix).
• Fold in the fruit: and nuts, gently stirring the chopped cranberries and pecans into the thick batter.
• Bake the loaf: for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
• Cool the bread: in the pan for 10 minutes, then transfer it to a wire rack to cool completely before glazing.
• Drizzle the glaze: by whisking the powdered sugar and 2 tablespoons of orange juice until smooth, then pouring it over the cooled loaf.

Notes

• Chop the cranberries: Whole cranberries can be too tart and large for a slice of bread; chopping them distributes the flavor more evenly.
  Don’t overmix: Like all quick breads, stir the batter only until the flour disappears. Overmixing develops gluten and makes the bread tough.
  Use cold butter: Unlike many cakes that use creamed butter, this recipe uses the “biscuit method” with cold butter for a lighter, more scone-like texture.
  Check for browning: If the top of the loaf is getting too dark before the center is cooked, tent it loosely with aluminum foil for the last 15 minutes of baking.