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Cranberry Pistachio Bread Recipe

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4.2 from 7 reviews

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

Description

This Cranberry Pistachio Bread is a delightful and festive loaf, combining tart fresh cranberries with the nutty flavor of pistachios and the unique twist of instant pistachio pudding mix. Perfectly moist and lightly sweetened, it makes a lovely treat for breakfast or an afternoon snack.

Ingredients

Wet Ingredients

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

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

Add-ins

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

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan thoroughly with cooking spray to prevent sticking.
  2. Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, beat the softened butter and 1 cup of sugar together until the mixture is light, fluffy, and pale in color, which helps incorporate air for a tender crumb.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing well until fully combined to create a smooth batter base.
  4. Prepare Cranberries: In a food processor, combine the fresh cranberries with the remaining 1 tablespoon sugar. Pulse just a few times to roughly chop the berries. Alternatively, chop by hand or leave whole if preferred. Fold the cranberries into the batter on low speed until evenly distributed.
  5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and instant pistachio pudding mix, ensuring any clumps of pudding mix are broken up for even texture.
  6. Combine Flour and Wet Ingredients: With the mixer on low speed, add half of the dry ingredient mixture to the wet ingredients and mix gently just until incorporated to avoid overmixing.
  7. Add Milk: Pour in the milk and mix until combined, contributing to the batter's moisture and tenderness.
  8. Add Remaining Dry Ingredients and Pistachios: Add the remainder of the flour mixture and the chopped pistachios. Stir gently just until everything is combined to keep the batter light.
  9. Transfer and Bake: Pour the batter into your prepared loaf pan, smoothing the surface evenly. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean, indicating that the bread is fully baked.
  10. Cool and Serve: Let the bread cool in the pan for a few minutes, then transfer to a wire rack to cool completely. Slice and enjoy once cooled to allow flavors to set.

Notes

  • Pulse cranberries just until chopped for a more even texture or leave whole for bursts of tartness.
  • Ensure butter is softened for proper creaming and better batter consistency.
  • Use a toothpick to test doneness to prevent overbaking and dryness.
  • This bread can be stored tightly wrapped at room temperature for 2-3 days or frozen for longer storage.
  • Substitute pistachio pudding with vanilla or almond pudding for a different flavor twist.
  • Prep Time: 15 minutes
  • Cook Time: 55-65 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

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