Pioneer Woman Cranberry Nut Bread

This Pioneer Woman Cranberry Nut Bread blends tart cranberries, bright orange zest, and crunchy nuts in a moist, buttery loaf that’s perfect for breakfast, brunch, or gifting. Easy to make and bursting with festive flavor, this quick bread is just sweet enough and bakes up beautifully golden every time.

Why You’ll Love This Cranberry Nut Bread Recipe

• Bright, bold flavor: Zesty orange and juicy cranberries are the perfect match.
• No-fuss baking: Simple pantry ingredients and minimal steps make it beginner-friendly.
• Perfect for sharing: Whether for brunch, holiday gifts, or cozy weekends, this loaf pleases everyone.
• Versatile & seasonal: Ideal for fall and winter, but just as delicious any time of year.

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Pioneer Woman Cranberry Nut Bread Ingredients

• ⅔ cup buttermilk
• 2 teaspoons orange zest (from 1 orange)
• ⅓ cup orange juice (from 1 orange)
• 6 tablespoons unsalted butter, melted
• 1 large egg
• 2 cups all-purpose flour (spooned & leveled)
• 1 cup + 2 tablespoons sugar
• ¾ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 1 cup fresh or frozen cranberries, halved
• ½ cup coarsely chopped walnuts or pecans

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How to Make Pioneer Woman Cranberry Nut Bread

1. Cool: Let the bread cool in the pan for 10 minutes, then transfer to a rack to cool for at least 30 minutes before slicing.
2. Preheat oven to 375°F and grease a 9×5-inch loaf pan with nonstick spray.
3. Mix wet ingredients: In a bowl, whisk together buttermilk, orange zest, orange juice, melted butter, and egg.
4. Combine dry ingredients: In a large bowl, stir together flour, sugar, salt, cinnamon, baking powder, and baking soda.
5. Combine: Add the wet mixture to the dry and stir gently with a rubber spatula until just combined.
6. Add mix-ins: Fold in cranberries and nuts without overmixing.
7. Bake: Pour batter into the pan. Bake for 20 minutes at 375°F, then reduce temperature to 350°F and bake for another 45 minutes or until a toothpick inserted in the center comes out clean.

Expert Baking Tips

1. Use fresh cranberries for the best pop of tartness and texture.
2. Avoid overmixing—a light hand keeps the loaf tender.
3. Let it rest: Cooling fully helps the loaf slice cleanly without crumbling.
4. Tweak the sweetness by adjusting sugar to suit your taste.
5. Check early: Oven temps vary, so start testing doneness 5 minutes before the time is up.

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Recipe Variations

• Cranberry Orange Glaze: Whisk powdered sugar with orange juice for a sweet citrus drizzle.
• Chocolate Twist: Replace nuts with dark chocolate chips for a dessert spin.
• Lemon Swap: Sub lemon zest and juice for a sharper citrus flavor.
• Almond Version: Use almond extract and slivered almonds for a bakery-style upgrade.
• Apple Cranberry: Add ½ cup diced apples for extra moisture and seasonal flair.

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Storage Instructions

• At Room Temperature: Wrap tightly in plastic wrap. Enjoy within 1–2 days for best texture.
• In the Fridge: Store in an airtight container for 3–4 days.
• In the Freezer: Wrap individual slices in plastic wrap and freeze in a zip-top bag for up to 3 months. Thaw at room temp or reheat as below.

How to Reheat Cranberry Nut Bread

• Oven: Wrap slices in foil and warm at 350°F for 5–10 minutes.
• Microwave: Heat individual slices for 10–15 seconds on a microwave-safe plate.

FREQUENTLY ASKED QUESTIONS

• Can I use dried cranberries instead of fresh?
  Yes—rehydrate them in warm water or orange juice for 10–15 minutes before using to avoid dryness.
• Can I make this bread gluten-free?
  You can! Use a 1:1 gluten-free baking flour and check moisture—gluten-free blends often need a bit more liquid.
• Why is my cranberry nut bread crumbly?
  Too much flour or overbaking can dry out the loaf. Measure carefully and don’t skip the cooling time.
• Why does it sink or collapse in the middle?
  This usually happens from overfilling the pan or expired leavening agents. Use fresh baking powder and don’t overfill.
• How do I know it’s done?
  Insert a toothpick in the center—if it comes out clean or with just a few moist crumbs, it’s ready.

Try More Pioneer Woman Recipe:

• Pioneer Woman Zucchini Pineapple Bread
• Pioneer Woman Lemon Blueberry Bread
• Pioneer Woman Zucchini Carrot Bread

Pioneer Woman Cranberry Nut Bread Nutrition Facts

Amount Per Serving

• Calories: 195
• Fat: 6.2g
• Carbs: 32g
• Protein: 3.6g
• Sugars: 14g
• Fiber: 1.3g
• Sodium: 268mg
• Cholesterol: 16mg