Pioneer Woman Cranberry Orange Bread

Pioneer Woman Cranberry Orange Bread is a moist, citrusy quick bread packed with fresh cranberries and zesty orange flavor, then finished with a light orange glaze. It’s easy to make with pantry staples and perfect for breakfast, brunch, or homemade holiday gifts. With its tender crumb and festive flavor, this loaf will quickly become a seasonal favorite.

Why You’ll Love This Cranberry Orange Bread Recipe

• Bursting with Fresh Flavor: Juicy cranberries and orange zest brighten every bite.
• Moist and Tender: Butter, milk, and citrus juice create a soft, flavorful crumb.
• Easy to Make: No mixer required—just mix, pour, and bake.
• Perfect for Gifting: Wrap it in parchment and ribbon for a charming homemade present.
• Freezer-Friendly: Bake ahead and freeze for stress-free holiday prep.

Cranberry Orange Bread Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 cup milk (room temp)
• Zest of 1 large orange, divided
• 1/4 cup fresh orange juice
• 6 tbsp unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs (room temp)
• 1 1/2 cups fresh cranberries, rinsed and dried
• 1/2 tbsp all-purpose flour (to toss with cranberries)

For the Glaze:

• 1 cup powdered sugar
• 1 1/2 tbsp fresh orange juice (or to taste)
• 1 tsp reserved orange zest

How to Make Pioneer Woman Cranberry Orange Bread

1. Preheat & prep: Set oven to 350°F. Grease and flour a 9×5-inch loaf pan.
2. Mix dry ingredients: In a medium bowl, whisk flour, baking powder, and salt. Set aside.
3. Combine wet ingredients: In a small measuring cup, stir together milk, orange juice, and orange zest (save 1 tsp zest for the glaze).
4. Cream butter & sugar: In a large bowl, beat butter and sugar until light. Add eggs and mix until combined.
5. Combine all: Add dry and wet ingredients to the butter mixture alternately, mixing gently after each addition. Don’t overmix.
6. Fold in cranberries: Toss cranberries with 1/2 tbsp flour, then fold into the batter.
7. Bake: Pour into prepared loaf pan. Bake 45–50 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool & release: Let the bread cool in the pan for 10–15 minutes, then remove and cool completely on a wire rack.
9. Glaze: Stir together powdered sugar, orange juice, and reserved zest until smooth and drizzle-able. Pour over the cooled loaf.

Expert Baking Tips

• Flour the berries: Prevents cranberries from sinking to the bottom.
• Use room-temp ingredients: Helps everything blend smoothly.
• Don’t overmix: A few lumps are okay—overmixing can make it tough.
• Cool before glazing: Otherwise the glaze will melt and slide off.
• Zest before juicing: It’s hard to zest a squeezed orange!

Recipe Variations

• Add Crunch: Stir in 1/2 cup chopped walnuts or pecans.
• Make Muffins: Divide batter into a lined muffin tin—bake ~20–22 minutes.
• Lemon Twist: Swap orange juice/zest for lemon for a tangy variation.
• White Chocolate Add-In: Add 1/3 cup white chocolate chips for a sweeter bite.
• Whole Wheat Option: Substitute half the flour with whole wheat for extra texture.

Storage Instructions

• At Room Temperature: Store in an airtight container or wrapped in foil for up to 3 days.
• In the Refrigerator: Wrap well and refrigerate for up to 2 weeks.
• In the Freezer: Wrap individual slices or the full loaf in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge.

Reheating Instructions

• Oven: Wrap in foil and reheat at 300°F for 10–15 minutes.
• Microwave: Warm individual slices on a plate for 10–15 seconds.

FAQs

Try More Pioneer Woman Recipe:

• Pioneer Woman Date Nut Bread
• Pioneer Woman Orange Slice Cookies
• Pioneer Woman Bourbon Balls

Pioneer Woman Cranberry Orange Bread Nutrition Facts

Amount Per Serving

• Calories: 120
• Fat: 0g
• Carbs: 26g
• Fiber: 3g
• Sugar: 12g
• Protein: 4g
• Sodium: 290mg