Pioneer Woman Fruit Bread Recipe

This Pioneer Woman Fruit Bread Recipe is a moist and fruity recipe, which is made with banana, peaches, and blueberries. It’s the perfect breakfast or snack, ready in about 1 hour and 50 minutes.

Pioneer Woman Fruit Bread Recipe Ingredients

• Nonstick cooking spray, for the loaf pan
• 1 overripe banana
• 2/3 cup sugar
• 8 tablespoons (1 stick) butter, melted and cooled
• 1/2 cup plain Greek yogurt
• 1 tablespoon orange juice
• 1 teaspoon vanilla extract
• 1 large egg
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/2 cups plus 2 tablespoons all-purpose flour, divided
• 1 cup diced ripe peaches
• 1 cup blueberries

How To Make Pioneer Woman Fruit Bread Recipe

1. Prep Oven and Pan: Preheat your oven to 350°F. Spray a standard loaf pan with nonstick cooking spray and line it with parchment paper, leaving some overhang to easily lift the bread out later.
2. Mix Wet Ingredients: In a large bowl, mash the overripe banana with a fork. Whisk in the sugar, melted butter, Greek yogurt, orange juice, vanilla extract, and the large egg until the mixture is smooth.
3. Combine Dry Ingredients: In a separate medium bowl, whisk together 1 1/2 cups of the all-purpose flour, the kosher salt, and the baking soda.
4. Combine Batters: Add the dry ingredients to the wet ingredients and stir with a rubber spatula until just combined. Be careful not to overmix the batter.
5. Add Fruit: In another bowl, gently toss the diced peaches and blueberries with the remaining 2 tablespoons of flour. This coating helps prevent the fruit from sinking to the bottom of the loaf. Carefully fold the flour-coated fruit into the batter.
6. Bake and Cool: Pour the batter into the prepared loaf pan and spread it evenly. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before using the parchment paper overhang to lift it out and transfer it to a wire rack to cool completely.

Recipe Tips

• Why use overripe bananas? Overripe bananas are much sweeter and have a more intense banana flavor. They are also softer and easier to mash, which contributes to a very moist quick bread.
• How do you keep the fruit from sinking? Tossing the peaches and blueberries in a couple of tablespoons of flour before adding them to the batter is the key. The light flour coating helps suspend the fruit within the batter as it bakes.
• Why is it important not to overmix? Overmixing develops the gluten in the flour, which can result in a tough, dense, and rubbery bread instead of a tender, moist one. Mix only until you no longer see streaks of dry flour.
• Why do I have to cool the bread completely before slicing? A warm quick bread is very delicate. Letting it cool completely allows the crumb to set, making it much easier to get clean, neat slices without the bread crumbling apart.

What To Serve With Fruit Bread

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

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

How To Store Fruit Bread

Room Temperature: Store the completely cooled bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. Freeze: This bread freezes beautifully. Wrap the whole loaf or individual slices in plastic wrap, then in aluminum foil. It can be frozen for up to 3 months.

Fruit Bread Nutrition Facts

• Calories: 148 kcal
• Protein: 3g
• Fat: 6g
• Carbohydrates: 22g
• Sodium: 180mg

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

FAQs

Pioneer Woman Fruit Bread Recipe

Recipe by Marry ThompsonCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

50

minutes

Calories

148

kcal

A moist and fruity loaf that blends banana, peaches, and blueberries with Greek yogurt for the perfect quick bread.

Ingredients

• Nonstick cooking spray

• 1 overripe banana

• 2/3 cup sugar

• 8 tbsp (1 stick) butter, melted

• 1/2 cup plain Greek yogurt

• 1 tbsp orange juice

• 1 tsp vanilla extract

• 1 large egg

• 1 tsp baking soda

• 1/2 tsp kosher salt

• 1 1/2 cups plus 2 tbsp all-purpose flour, divided

• 1 cup diced ripe peaches

• 1 cup blueberries

Directions

• Preheat oven to 350°F. Spray and line a loaf pan with parchment paper.
• In a large bowl, mash the banana, then whisk in sugar, butter, yogurt, orange juice, vanilla, and egg.
• In a separate bowl, whisk together 1 1/2 cups of flour, salt, and baking soda.
• Stir the dry ingredients into the wet ingredients until just combined.
• Toss the peaches and blueberries with the remaining 2 tbsp of flour, then gently fold them into the batter.
• Pour batter into the pan and bake for about 50 minutes, or until a toothpick comes out clean.
• Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

• Overripe Bananas: Use very ripe, spotty bananas for the best flavor and moisture.
• Don’t Overmix: Mix the batter only until the ingredients are just incorporated to ensure a tender loaf.
• Cool Completely: For the cleanest slices, it’s essential to let the bread cool fully before cutting.
• Freezes Well: This bread freezes beautifully, making it great for a make-ahead breakfast or snack.