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Cranberry Pistachio Bread

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.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
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.