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Cranberry Pistachio Bread Recipe

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3.9 from 57 reviews

  • Author: Diane
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (about 10-12 slices)

Description

This delightful Cranberry Pistachio Bread blends tart fresh cranberries with the rich flavor of pistachios and a unique twist of instant pistachio pudding mix. Perfectly moist and tender, this quick bread is ideal for breakfast, brunch, or a sweet snack. The combination of crunchy nuts and juicy cranberries makes each bite a flavorful experience, baked to perfection in a classic loaf pan.

Ingredients

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 cup + 1 tablespoon sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup milk

Fruits and Nuts

  • 1 1/4 cup fresh whole cranberries
  • 1/4 cup chopped pistachios

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3.4-ounce box instant pistachio pudding mix

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with cooking spray to prevent sticking.
  2. Cream Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter and 1 cup of sugar together until the mixture is light and fluffy, about 3-4 minutes.
  3. Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Then blend in the vanilla extract until fully combined.
  4. Prepare Cranberries: Place the fresh cranberries and the remaining 1 tablespoon of sugar into a food processor and pulse just until they are roughly chopped. Alternatively, chop them by hand or leave whole if preferred. Gently fold these into the wet mixture on low speed until just combined.
  5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and instant pistachio pudding mix to evenly distribute the ingredients and break up any lumps.
  6. Combine Wet and Dry: With the mixer on low speed, add half of the flour mixture into the wet ingredients and mix just until incorporated.
  7. Add Milk: Pour in the milk and mix gently to combine the batter evenly.
  8. Add Remaining Flour and Nuts: Add the remaining flour mixture and chopped pistachios to the batter, mixing on low speed just until everything is combined, being careful not to overmix.
  9. Bake the Bread: Transfer the batter to the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool and Serve: Allow the bread to cool for several minutes in the pan before transferring it to a wire rack to cool completely. Slice and serve once fully cooled.

Notes

  • For a more intense pistachio flavor, you can sprinkle extra chopped pistachios on top before baking.
  • Fresh cranberries add a lovely tartness; if unavailable, frozen cranberries can be used but do not thaw before processing.
  • Be careful not to overmix the batter after adding the flour to keep the bread tender.
  • This bread keeps well stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Leftover slices can be lightly toasted for a delightful snack.
  • Prep Time: 15 minutes
  • Cook Time: 55-65 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://eatwithdiane.com/cranberry-pistachio-bread-recipe/