Cranberry Pistachio Bread

Experience the perfect blend of tart cranberries and nutty pistachios in this delightful cranberry pistachio bread. The moist, tender crumb paired with the vibrant hints of green from pistachio pudding mix makes it a charming centerpiece to any holiday table.

This quickbread is a beloved homemade treat that balances sweet and tangy flavors with a satisfying crunch. It’s simple to make, packed with texture, and bursts with seasonal colors that are almost too beautiful to eat.

Ingredients

• Unsalted Butter: 1/2 cup softened butter provides richness and contributes to the moist texture and tender crumb.
• Sugar: 1 cup plus 1 tablespoon sugar balances the tartness from cranberries and sweetens the bread.
• Eggs: 2 large eggs act as a binder and add structure and moisture to the quickbread.
• Vanilla Extract: 2 teaspoons for enhancing the overall flavor with warm, sweet notes.
• Fresh Whole Cranberries: 1 1/4 cups packed with tartness and freshness, chopped lightly for even distribution.
• Milk: 1/2 cup milk adds necessary moisture and helps create a soft, tender crumb.
• All-Purpose Flour: 2 cups form the base structure for the bread, creating a sturdy yet soft texture.
• Baking Powder: 1 1/2 teaspoons to leaven the bread and provide a light, fluffy rise.
• Salt: 1/2 teaspoon enhances the flavors and balances the sweetness.
• Instant Pistachio Pudding Mix: 3.4 oz adds flavor, moisture, and a unique pale green color to the bread.
• Chopped Pistachios: 1/4 cup sprinkled throughout for added crunch and rich nutty flavor.

Instructions

Prepare Oven and Pan

Preheat your oven to 350°F and grease a 9×5-inch loaf pan using cooking spray. This ensures the bread will bake evenly and easily release from the pan once done.

Cream Butter and Sugar

In a stand mixer fitted with the paddle attachment, beat the softened butter with 1 cup of sugar until the mixture is light, fluffy, and pale. This aeration traps air, resulting in a lighter bread crumb.

Add Eggs and Vanilla

Mix in the eggs one at a time, beating thoroughly after each addition. Then add the vanilla extract to infuse the batter with warm, sweet flavor that complements the cranberries and pistachios.

Process Cranberries with Sugar

Pulse fresh cranberries and 1 tablespoon sugar in a food processor until roughly chopped for even distribution without over-pureeing. Alternatively, hand chop or leave whole for bursts of tartness.

Combine Cranberries into Wet Mixture

Fold the cranberry mixture into the creamed eggs and butter on low speed just until combined. This preserves the texture without breaking down the berries too much.

Mix Dry Ingredients

In a separate bowl, whisk flour, baking powder, salt, and pistachio pudding mix together, breaking up any lumps to ensure even incorporation throughout the batter.

Add Half of Dry Ingredients

Slowly add half of the flour mixture to the wet ingredients on low speed, mixing just until incorporated to avoid overworking the batter which can cause toughness.

Add Milk

Pour in the milk and mix to combine and restore moisture, creating a tender and soft crumb in the baked bread.

Add Remaining Dry Ingredients and Nuts

Fold in the remaining flour mixture along with the 1/4 cup chopped pistachios. The nuts add a crunchy texture that contrasts beautifully with the tender crumb.

Transfer and Bake

Pour the batter into the prepared loaf pan, smoothing the surface with a spatula. Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean, ensuring it’s fully baked but not overdone.

Cool and Slice

Allow the loaf to cool in the pan for about 10 minutes before transferring it to a cooling rack. Cool completely before slicing to prevent crumbling and to enhance flavor development.

Storage Tips

This bread freezes well if allowed to cool completely before double-wrapping in plastic wrap. Store at room temperature up to 3 days in an airtight container to keep it moist and fresh.

Serving Suggestions

Enjoy slices of cranberry pistachio bread with a pat of butter or cream cheese for breakfast or brunch. It also pairs wonderfully with a warm cup of tea or coffee for an afternoon treat.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries work perfectly without thawing and provide the same tart flavor and texture.

What can I substitute for pistachio pudding mix?

If you prefer, omit the pudding mix for a more traditional quickbread, or add a teaspoon of almond extract for flavor.

Can I replace pistachios with other nuts?

Absolutely. Pecans or walnuts make excellent substitutes with a slightly different but equally delicious nutty crunch.

Is this bread suitable for freezing?

Yes, it freezes very well. Wrap tightly after cooling and thaw at room temperature before serving.

How should leftover bread be stored?

Keep leftovers in an airtight container at room temperature for up to three days or freeze for longer storage.

Does the bread contain gluten?

This bread contains all-purpose flour, which has gluten, so it is not suitable for gluten-free diets.

Can I make this bread vegan?

To make vegan, substitute butter with a plant-based alternative and use flax eggs or commercial egg replacers instead of eggs.

Cranberry Pistachio Bread

This cranberry pistachio bread is a moist and flavorful quick bread combining tart cranberries with crunchy pistachios, perfect for holiday breakfasts or snacks.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Course bread, Breakfast

Cuisine American

Servings 10 people

Calories 234 kcal

Equipment

• 1 9x5 inch loaf pan greased with cooking spray
• 1 stand mixer fitted with paddle attachment
• 1 food processor optional for chopping cranberries
• 1 Mixing bowls
• 1 toothpick or skewer to test doneness

Ingredients

  

• 1/2 cup unsalted butter softened
• 1 cup plus 1 tablespoon sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/4 cups fresh whole cranberries
• 1/2 cup milk
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3.4- ounce box instant pistachio pudding mix
• 1/4 cup chopped pistachios

Instructions

 

• Preheat the oven to 350°F and grease a 9x5 inch loaf pan with cooking spray.
• Beat the softened butter and 1 cup sugar in a stand mixer fitted with a paddle attachment until light and fluffy.
• Add the eggs and vanilla extract to the butter mixture and beat well to combine.
• In a food processor, pulse the cranberries with 1 tablespoon sugar until roughly chopped; alternatively, chop by hand or leave whole.
• Gently mix the cranberries into the wet ingredients on low speed just until combined.
• In a separate bowl, whisk together flour, baking powder, salt, and pistachio pudding mix to break up lumps.
• Add half of the flour mixture to the wet ingredients on low speed, mixing just until incorporated.
• Add the milk and mix to combine.
• Add the remaining flour mixture and chopped pistachios, mixing just until combined.
• Pour the batter into the prepared loaf pan and smooth the top.
• Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean.
• Allow the bread to cool for a few minutes in the pan, then transfer to a wire rack to cool completely before slicing.

Notes

• The pistachio pudding mix adds flavor and color but can be omitted.
• Frozen cranberries can be used without thawing.
• Substitute pecans or walnuts for pistachios if desired.
• The bread freezes well when double-wrapped after cooling.