Pioneer Woman Cranberry Orange Bread Recipe

This Pioneer Woman Cranberry Orange Bread Recipe is a moist and tender recipe, which is made with fresh cranberries and orange juice. It’s the perfect treat for brunch or gifting, ready in about 1 hour and 10 minutes.

Pioneer Woman Cranberry Orange Bread Recipe Ingredients

For the Bread:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup milk
• 1/4 cup fresh orange juice
• Zest of 1 large orange, divided
• 6 tablespoons unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 1/2 cups fresh or frozen cranberries
• 1/2 tablespoon all-purpose flour (for tossing with cranberries)

For the Glaze:

• 1 cup powdered sugar
• 1 1/2 tablespoons fresh orange juice
• 1 teaspoon reserved orange zest

How To Make Pioneer Woman Cranberry Orange Bread

1. Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan and set it aside.
2. Combine Ingredients: In a medium bowl, whisk together the 1 1/2 cups of flour, baking powder, and salt. In a separate small bowl or liquid measuring cup, stir together the milk, 1/4 cup of orange juice, and most of the orange zest (reserving about 1 teaspoon for the glaze).
3. Cream Butter and Sugar: In a large bowl with a hand mixer or in the bowl of a stand mixer, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes.
4. Add Eggs: Beat in the eggs one at a time, mixing well after each addition until the batter is smooth.
5. Mix the Batter: With the mixer on low speed, add the dry ingredients in three parts, alternating with the wet ingredients in two parts, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
6. Add Cranberries: In a small bowl, toss the fresh or frozen cranberries with the 1/2 tablespoon of flour. Gently fold the flour-coated cranberries into the batter by hand.
7. Bake the Bread: Pour the batter into the prepared loaf pan and spread it evenly. Bake for 45-50 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
8. Cool the Bread: Let the bread cool in the pan on a wire rack for 10 minutes before carefully inverting it onto the rack to cool completely.
9. Make and Apply Glaze: Once the bread is completely cool, whisk together the powdered sugar, 1 1/2 tablespoons of orange juice, and the reserved teaspoon of orange zest in a small bowl until smooth. Drizzle the glaze over the top of the bread.

Recipe Tips

• How do I keep the cranberries from sinking? Tossing the cranberries in a small amount of flour before folding them into the batter is the key. This light coating helps them stay suspended in the batter instead of sinking to the bottom of the pan.
• Can I use frozen cranberries? Yes, frozen cranberries work perfectly in this recipe. There is no need to thaw them before use; just toss them in the flour as you would with fresh ones.
• How can I tell when the bread is fully cooked? The toothpick test is the most reliable method. Insert a toothpick into the thickest part of the loaf. If it comes out clean or with a few moist crumbs attached, it’s done. If there is wet batter, it needs more time.
• How do I get a strong orange flavor? Using both fresh orange zest and fresh-squeezed orange juice is essential for a bright, citrusy flavor. Zesting the orange directly over your sugar and rubbing it in with your fingers can also help release more of the oils.

What To Serve With Cranberry Orange Bread

This bread is delicious on its own, but a simple spread can make it even better. Try it with:

• A pat of softened butter
• Cream cheese or mascarpone
• A drizzle of honey
• A hot cup of coffee or tea

How To Store Cranberry Orange Bread

• Room Temperature: Store the bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days.
• Freeze: This bread freezes beautifully. For best results, freeze it before glazing. Wrap the completely cooled loaf tightly in plastic wrap, then in a layer of aluminum foil, and freeze for up to 3 months. Thaw at room temperature before glazing.

Cranberry Orange Bread Nutrition Facts

• Calories: 120 kcal per serving

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

FAQs

Pioneer Woman Cranberry Orange Bread Recipe

Recipe by Marry ThompsonCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

50

minutes

Calories

120

kcal

A wonderfully moist and tender quick bread bursting with tart cranberries and bright orange flavor, finished with a sweet citrus glaze.

Ingredients

• 1 1/2 cups all-purpose flour

• 1 tsp baking powder & 1/4 tsp salt

• 1/4 cup milk & 1/4 cup fresh orange juice

• Zest of 1 large orange

• 6 tbsp unsalted butter, softened

• 3/4 cup sugar & 2 large eggs

• 1 1/2 cups fresh or frozen cranberries, tossed in 1/2 tbsp flour

• Glaze: 1 cup powdered sugar, 1 1/2 tbsp orange juice, 1 tsp orange zest

Directions

• Preheat oven to 350°F. Grease and flour a 9×5-inch loaf pan.
• In one bowl, whisk dry ingredients (flour, baking powder, salt). In another, combine wet (milk, juice, most of the zest).
• Cream butter and sugar until fluffy. Beat in eggs one at a time.
• Alternate adding dry and wet mixtures to the creamed butter, mixing on low until just combined.
• Gently fold in the flour-coated cranberries by hand.
• Pour batter into the prepared pan and bake for 45-50 minutes, until a toothpick comes out clean.
• Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.

Notes

• Tossing cranberries in flour before adding them to the batter helps prevent them from sinking to the bottom.
• Do not overmix the batter once the flour is added; this is key to a tender crumb.
• For a lemon-cranberry variation, simply swap the orange juice and zest for lemon.
• Ensure the bread is completely cool before adding the glaze, otherwise it will melt and run off.