Mohamed Shili Pioneer Woman Cranberry Nut Bread by Ree Drummond is made with fresh or frozen cranberries, orange juice, flour, sugar, and nuts. This festive Pioneer Woman Cranberry Nut Bread recipe creates a breakfast or side dish that takes about 85 minutes to prepare and can serve up to 8 people.
Pioneer Woman Cranberry Nut Bread Ingredients
- 1/2 cup chopped nuts
- 1 1/2 cups fresh or frozen cranberries, coarsely chopped
- 3/4 cup orange juice
- 1 tablespoon grated orange peel
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 tablespoons shortening
- 1 large egg, well beaten
How To Make Pioneer Woman Cranberry Nut Bread
- Preheat and Prepare: First, set your oven to 350 degrees Fahrenheit (175 degrees Celsius). While it warms up, grease a 9×5 inch loaf pan with butter or non-stick spray and set it aside.
- Mix Dry Ingredients: Take a large mixing bowl and combine your flour, sugar, baking powder, salt, and baking soda. Whisk them together thoroughly to ensure the leavening agents and salt are well distributed throughout the flour, setting the stage for an even rise.
- Combine Wet Ingredients: In a separate bowl, pour in the orange juice and add the grated orange peel. Drop in the shortening; it’s easier to mix if slightly softened. Whisk in the beaten egg until the mixture is uniform and smooth.
- Fold Together: Carefully fold the wet ingredients into the dry ingredients using a spatula. Stir until just combined to avoid developing the gluten in the flour – which can make the bread tough. Once combined, fold in the chopped cranberries and nuts until they are evenly distributed throughout the batter.
- Bake the Bread: Pour the batter into your prepared loaf pan. Smooth the top with the back of your spoon or spatula. Bake in the preheated oven for 55-65 minutes, or until the top of the bread is golden brown and a toothpick or cake tester inserted into the center comes out clean.
- Cool and Serve: Let the bread cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely. This bread is best served at room temperature or lightly toasted with a dab of butter.
Recipe Tips
- Choose Your Cranberries Wisely: Opt for fresh cranberries that are firm and shiny, as they provide the best flavor and texture for this bread.
- Prep Your Nuts: Toasting the nuts before adding them to the batter can enhance their flavor and add a delightful crunch to your bread.
- Avoid Overmixing: Stir the wet and dry ingredients until just combined. Overmixing can lead to tough bread, so mix gently to keep it light and fluffy.
- Check for Doneness Properly: Use a toothpick to check if the bread is done. If it comes out clean, your bread is ready to cool; if not, give it a few more minutes.
What To Serve With Cranberry Nut Bread
Cranberry Nut Bread pairs well with spiced pear butter, vanilla bean whipped cream, cinnamon-spiced apple sauce, and mascarpone honey spread.
It also can be served alongside elderflower lemonade, mint-infused iced tea, creamy brie, and smoked gouda for a delightful brunch or teatime spread.
How To Store Cranberry Nut Bread
Refrigerate: Cool the Cranberry Nut Bread completely. Then, either cover the bread with plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
Freeze: For extended storage, freeze the Cranberry Nut Bread. First, wrap it tightly with aluminum foil, then place it in a freezer bag or use a freezer-safe container. The bread can be frozen for up to 2 months. When ready to eat, thaw it overnight in the refrigerator before reheating.
How To Reheat Cranberry Nut Bread
In The Oven: Preheat the oven to 350°F (175°C). Place the leftover bread on an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until it is hot all the way through.
In The Microwave: Put a slice of the bread in a microwave-safe dish and cover it loosely with a microwave-safe cover or paper towel. Heat on high for 2-3 minutes, flipping the slice halfway through to ensure even warming.
In The Air Fryer: Preheat the air fryer to 350°F (175°C). Place slices of the bread in an air fryer-safe container. Heat for 5-10 minutes, checking halfway to avoid overheating or drying out.
Pioneer Woman Cranberry Nut Bread Nutrition Facts
- Total Fat: 7g
- Saturated Fat: 1.5g
- Cholesterol: 23mg
- Sodium: 310mg
- Total Carbohydrates: 49g
- Dietary Fiber: 2g
- Sugars: 24g
- Protein: 5g
Frequently Asked Questions
Can I use dried cranberries instead of fresh ones?
Yes, you can use dried cranberries in place of fresh. Soak them in warm water for about 10 minutes before use to plump them up and closely replicate the moisture content of fresh cranberries.
How do I know when the bread is fully baked?
The bread is fully baked when its top turns golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs. This indicates the interior is properly cooked.
Can this bread be made gluten-free?
Absolutely, this bread can be made gluten-free by substituting all-purpose flour with a gluten-free flour blend suitable for baking, such as those containing xanthan gum, which helps mimic the texture of gluten-containing flours.
Check out More Recipes From Pioneer Woman:
Pioneer Woman Cranberry Nut Bread
Description
Pioneer Woman Cranberry Nut Bread by Ree Drummond is made with fresh or frozen cranberries, orange juice, flour, sugar, and nuts. This festive Pioneer Woman Cranberry Nut Bread recipe creates a breakfast or side dish that takes about 85 minutes to prepare and can serve up to 8 people.
Pioneer Woman Cranberry Nut Bread Ingredients
How To Make Pioneer Woman Cranberry Nut Bread
- Preheat and Prepare: First, set your oven to 350 degrees Fahrenheit (175 degrees Celsius). While it warms up, grease a 9×5 inch loaf pan with butter or non-stick spray and set it aside.
- Mix Dry Ingredients: Take a large mixing bowl and combine your flour, sugar, baking powder, salt, and baking soda. Whisk them together thoroughly to ensure the leavening agents and salt are well distributed throughout the flour, setting the stage for an even rise.
- Combine Wet Ingredients: In a separate bowl, pour in the orange juice and add the grated orange peel. Drop in the shortening; it’s easier to mix if slightly softened. Whisk in the beaten egg until the mixture is uniform and smooth.
- Fold Together: Carefully fold the wet ingredients into the dry ingredients using a spatula. Stir until just combined to avoid developing the gluten in the flour – which can make the bread tough. Once combined, fold in the chopped cranberries and nuts until they are evenly distributed throughout the batter.
- Bake the Bread: Pour the batter into your prepared loaf pan. Smooth the top with the back of your spoon or spatula. Bake in the preheated oven for 55-65 minutes, or until the top of the bread is golden brown and a toothpick or cake tester inserted into the center comes out clean.
- Cool and Serve: Let the bread cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely. This bread is best served at room temperature or lightly toasted with a dab of butter.
