Pioneer Woman Cranberry Nut Bread Recipe

This Pioneer Woman Cranberry Nut Bread Recipe is a moist and tart recipe, which is made with fresh cranberries and orange zest. It’s perfect for breakfast or gifting, ready in about 1 hour and 55 minutes.

Pioneer Woman Cranberry Nut Bread Recipe Ingredients

• ⅔ cup buttermilk
• 2 tsp orange zest
• ⅓ cup orange juice
• 6 tbsp melted butter
• 1 large egg
• 2 cups all-purpose flour
• 1 cup + 2 tbsp sugar
• ¾ tsp salt
• 1 tsp cinnamon
• 1 tsp baking powder
• ¼ tsp baking soda
• 1 cup halved cranberries (fresh or frozen)
• ½ cup chopped walnuts or pecans

How To Make Pioneer Woman Cranberry Nut Bread Recipe

1. Prep the oven and pan: Preheat your oven to 375°F and place a rack in the middle. Grease a 9×5-inch loaf pan with nonstick cooking spray.
2. Combine wet ingredients: In a small bowl, whisk together the buttermilk, orange zest, orange juice, melted butter, and the egg.
3. Combine dry ingredients: In a separate large bowl, whisk together the flour, sugar, salt, cinnamon, baking powder, and baking soda.
4. Mix the batter: Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to fold them together until just combined. Be careful not to overmix. Gently fold in the halved cranberries and chopped nuts.
5. Bake the bread: Pour the batter into the prepared loaf pan and spread it evenly. Bake for 20 minutes at 375°F. Then, reduce the oven temperature to 350°F and continue to bake for another 45 minutes. The bread is done when the top is golden brown and a toothpick inserted into the center comes out clean.
6. Cool the loaf: Let the bread cool in the pan for about 10 minutes before carefully inverting it onto a wire rack to cool completely. For best results, allow it to cool for at least 30 more minutes before slicing.

Recipe Tips

• How to prevent a tough bread? The most important tip for quick breads is to not overmix the batter. Mix only until the flour is no longer visible. A few lumps are perfectly okay.
• Can I use frozen cranberries? Yes, you can use frozen cranberries. Do not thaw them before adding them to the batter, as this can release excess moisture and turn the batter pink.
• Why did my cranberries and nuts sink to the bottom? To prevent this, toss the cranberries and nuts in a tablespoon of the dry flour mixture before folding them into the batter. This light coating helps them stay suspended in the loaf.
• How do I get a clean slice? Let the bread cool completely before slicing. A warm loaf is more delicate and likely to crumble. Using a serrated bread knife also helps create clean slices.

What To Serve With Cranberry Nut Bread

This bread is delicious on its own, but also pairs wonderfully with:

• A spread of butter or cream cheese
• A drizzle of honey
• A hot cup of coffee or tea
• A glass of milk

How To Store Cranberry Nut Bread

Room Temperature: Store the completely cooled bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 4 days. Freeze: For longer storage, wrap the loaf tightly in plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature before serving.

Cranberry Nut Bread Nutrition Facts

• Calories: 195 kcal
• Carbohydrates: 32g
• Protein: 3g
• Fat: 6g
• Saturated Fat: 3g
• Sodium: 200mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Pioneer Woman Cranberry Nut Bread Recipe

Recipe by Marry ThompsonCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

1

hour 

5

minutes

Calories

195

kcal

A moist and buttery quick bread bursting with tart cranberries, crunchy nuts, and bright orange zest.

Ingredients

• ⅔ cup buttermilk

• 2 tsp orange zest

• ⅓ cup orange juice

• 6 tbsp melted butter

• 1 large egg

• 2 cups all-purpose flour

• 1 cup + 2 tbsp sugar

• ¾ tsp salt

• 1 tsp cinnamon

• 1 tsp baking powder

• ¼ tsp baking soda

• 1 cup halved cranberries

• ½ cup chopped walnuts or pecans

Directions

• Preheat oven to 375°F and grease a 9×5-inch loaf pan.
• Whisk together buttermilk, orange zest, orange juice, melted butter, and egg.
• In a separate large bowl, whisk together flour, sugar, salt, cinnamon, baking powder, and soda.
• Fold wet ingredients into dry until just combined, then gently stir in cranberries and nuts.
• Pour batter into pan and bake at 375°F for 20 minutes.
• Reduce heat to 350°F and bake for another 45 minutes, or until a toothpick comes out clean.
• Cool in pan for 10 minutes before transferring to a rack to cool completely.

Notes

• Fresh or Frozen: Fresh cranberries offer the best flavor, but frozen can be used without thawing.
• Don’t Overmix: Mix the batter only until the ingredients are just incorporated to ensure a tender, not tough, loaf.
• Cool Completely: For clean, non-crumbly slices, it’s essential to let the bread cool fully before cutting.
• Check for Doneness: The toothpick test is the most reliable way to know if the center is fully cooked.