Pioneer Woman Orange Cranberry Bread with Fresh Citrus Zest
A moist quick bread bursting with tart cranberries and bright orange flavor from fresh zest and juice. The tender crumb comes from buttermilk while melted butter keeps it rich without being heavy. Perfect for breakfast, afternoon tea, or holiday gatherings. This version balances sweet and tart beautifully with coarsely chopped cranberries that hold their shape and provide bursts of flavor in every bite. Optional nuts add texture and richness for those who enjoy them.
Ingredients
- 2 cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
use 1:1 baking blend
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup butter, melted
- 1 tablespoon orange zest
- ¾ cup fresh orange juice
- ¼ cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups cranberries, coarsely chopped, fresh or frozen
- ½ cup nuts, chopped
Instructions
- 1
Preheat oven to 350°F
- 2
Grease and flour a 9x5-inch loaf pan
- 3
Combine flour, sugar, baking powder, baking soda, and salt in a large bowl
- 4
Whisk together melted butter, orange zest, orange juice, buttermilk, egg, and vanilla extract in another bowl
- 5
Gradually add wet ingredients to dry ingredients, mixing just until combined
- 6
Fold in cranberries and nuts if using
- 7
Pour batter into prepared loaf pan
- 8
Bake for 50-60 minutes or until toothpick inserted in center comes out clean
- 9
Cool in pan for 10 minutes, then transfer to wire rack to cool completely
- 10
Slice and serve
Tips
Don't overmix the batter once you add wet to dry ingredients - this keeps the bread tender and prevents a tough texture.
Use fresh cranberries when possible and chop them coarsely so they don't break down completely during baking and maintain their tart pop.
Test doneness with a toothpick in the center - it should come out clean or with just a few moist crumbs for perfect texture.
Good to Know
Wrap tightly and store at room temperature for up to 3 days, or refrigerate for up to 1 week.
Can be made 1 day ahead and stored covered at room temperature.
Best served at room temperature, can be warmed slightly or toasted.
Common Mistakes
Don't overmix the batter to avoid tough, dense bread.
Check doneness with toothpick to avoid underbaking the center.
Let cool in pan before removing to prevent breaking.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
use 1:1 baking blend
General Alternatives
let sit 5 minutes before using
Full guide →FAQ
Can I use dried cranberries instead of fresh?
Yes, use about 2/3 cup dried cranberries and soak them in warm water for 10 minutes first to plump them up and prevent them from absorbing too much moisture from the batter.
What if I don't have buttermilk?
Make a substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk and let it sit for 5 minutes until it curdles slightly before using.
How long does this bread keep?
Store tightly wrapped at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months wrapped in plastic and foil.