Pioneer Woman Fruit Bread

Pioneer Woman Fruit Bread is a soft, moist quick bread bursting with ripe banana, sweet peaches, and juicy blueberries. It’s a one-bowl wonder that comes together easily with pantry staples and fresh fruit—perfect for breakfast, brunch, or snacking any time of day.

Why You’ll Love This Fruit Bread Recipe

• Incredibly moist & flavorful: Greek yogurt and banana give it a tender crumb that stays fresh for days.
• Naturally sweet & fruity: Packed with real peaches and blueberries in every bite.
• No-fuss baking: One bowl, no mixer, and easy-to-follow steps.
• Versatile: Delicious warm with butter, or served chilled with yogurt or tea.

Pioneer Woman Fruit Bread Ingredients

• Nonstick cooking spray (for a 9×5-inch loaf pan)
• 1 overripe banana
• 2/3 cup sugar
• 8 tablespoons (1 stick) melted, cooled butter
• 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 + 2 tablespoons all-purpose flour (divided)
• 1 cup diced ripe peaches
• 1 cup blueberries

How to Make Pioneer Woman Fruit Bread

1. Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing
2. Prep oven & pan: Preheat oven to 350°F. Spray a 9×5-inch loaf pan with nonstick spray and line with parchment, letting it hang over the sides.
3. Mix wet ingredients: In a large bowl, mash the banana with a fork. Whisk in sugar, melted butter, yogurt, orange juice, vanilla, and egg until smooth.
4. Combine dry ingredients: In a separate bowl, whisk together 1 1/2 cups flour, baking soda, and salt.
5. Make the batter: Add dry ingredients to wet and stir until just combined—don’t overmix.
6. Add fruit: Toss peaches and blueberries with the remaining 2 tablespoons flour, then gently fold into the batter.
7. Bake: Pour into prepared pan and bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.

Expert Recipe Tips

• Use overripe bananas for the best natural sweetness and texture.
• Toss fruit in flour to help them stay suspended in the batter.
• Don’t overmix—a light hand keeps the bread soft.
• Cool fully before slicing to avoid crumbling and keep the texture perfect.

Recipe Variations

• Tropical Twist: Substitute peaches with chopped mango or pineapple.
• Nutty Version: Stir in 1/2 cup chopped pecans or walnuts.
• Citrus Glaze: Drizzle with orange glaze (powdered sugar + orange juice) once cooled.
• Fall-Inspired: Add 1/2 tsp cinnamon and nutmeg for a spiced version.
• Mini Loaves or Muffins: Use smaller pans or a muffin tin and reduce bake time to 18–22 minutes.

Storage Instructions

• In the Fridge: Store cooled fruit bread in an airtight container for up to 5–7 days.
• In the Freezer: Wrap slices tightly in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature.

Reheating Instructions

• Oven: Reheat slices on a baking sheet at 350°F for 5–10 minutes until warm.
• Microwave: Heat individual slices on low-medium power for 20–30 seconds. Cover with a damp paper towel to keep it moist.

FREQUENTLY ASKED QUESTIONS

• When should you add fruit to bread dough?
  After mixing the base batter—fold fruit in gently at the end to avoid breaking them down.
• How do you keep fruit from sinking?
  Toss fruit in a little flour before folding into the batter. It helps them stay evenly distributed.
• Why does my fruit bread collapse in the middle?
  Often caused by too much leavening, overmixing, or underbaking. Always check for doneness with a toothpick.
• How do I know when fruit bread is done?
  Insert a toothpick in the center—if it comes out clean or with just a few crumbs, it’s ready.
• Can I use frozen fruit?
  Yes! Use straight from the freezer, toss in flour, and don’t thaw first to prevent extra moisture.

Try More Pioneer Woman Recipe:

• Pioneer Woman Date Nut Bread
• Pioneer Woman Zucchini Pineapple Bread
• Pioneer Woman Lemon Blueberry Bread

Nutrition Facts

Amount Per Serving

• Calories 148
• Total Fat 7.1g
• Saturated Fat 1.1g
• Trans Fat
• Cholesterol 17mg
• Sodium 126mg
• Potassium 68mg
• Total Carbohydrate 19.4g
• Dietary Fiber 0.6g
• Total Sugars
• Protein 2.4g