There’s something utterly delightful about the Cranberry Pistachio Bread Recipe that makes it an instant favorite for cozy mornings and festive gatherings alike. Tangy, fresh cranberries mingle with the rich, nutty crunch of pistachios in a moist, flavorful loaf that balances sweet and tart with every bite. If you’re craving a bread recipe that adds a pop of color, texture, and an unexpected twist to your baking, this one’s a must-try!
Why You’ll Love This Recipe
- Burst of Freshness: The fresh cranberries provide a juicy, tart surprise in every slice that brightens the rich batter wonderfully.
- Unique Texture and Flavor: Instant pistachio pudding mix and chopped pistachios add a creamy nutty depth that elevates this bread beyond ordinary.
- Easy to Make: Despite the gourmet flavor profile, this bread is simple to prepare with pantry staples and comes together in just about an hour.
Ingredients You’ll Need
This Cranberry Pistachio Bread Recipe keeps things straightforward with ingredients that you probably already have on hand. Each one plays a vital role: butter for moistness, sugar for sweetness, and the pistachio pudding mix for that signature nutty flavor and tender crumb.
- Unsalted Butter: Softened butter is the foundation for richness and keeps the bread tender.
- Sugar: A combination of granulated sugar sweetens the bread while blending perfectly with the tart cranberries.
- Eggs: They bind everything together and add structure to this loaf.
- Vanilla Extract: Adds warmth and enhances the overall flavor.
- Fresh Whole Cranberries: They bring a bright tartness and festive color that makes every bite pop.
- Milk: Helps keep the batter smooth and moist.
- All-Purpose Flour: The main structure builder for the loaf.
- Baking Powder & Salt: The leavening agents that help the bread rise and balance flavors.
- Instant Pistachio Pudding Mix: This secret ingredient adds incredible pistachio flavor plus extra moisture and softness.
- Chopped Pistachios: Sprinkled inside for a lovely crunch and nutty finish.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
The Cranberry Pistachio Bread Recipe is wonderfully flexible, making it easy to tweak for your taste buds or dietary needs. Feel free to experiment because the base recipe welcomes your personal twist without losing its charm.
- Swap Nuts: If pistachios aren’t your favorite, try walnuts or pecans for a different crunch and flavor.
- Use Dried Cranberries: When fresh cranberries aren’t in season, dried ones rehydrated a bit make a tasty substitute, though it’ll be a bit less tart.
- Dairy-Free Version: Replace butter with coconut oil and use a plant-based milk alternative to keep it vegan-friendly.
- Flavor Boost: Add a teaspoon of orange zest or almond extract for an extra layer of aroma and zestiness.
How to Make Cranberry Pistachio Bread Recipe
Step 1: Get Your Oven Ready and Prep the Pan
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan generously with cooking spray to make sure your bread doesn’t stick after baking. This simple prep sets you up perfectly for a smooth baking experience.
Step 2: Cream the Butter and Sugar
In a stand mixer with a paddle attachment (or with a hand mixer), beat the softened butter and 1 cup sugar together until the mixture is light and fluffy—this usually takes about 3 to 5 minutes. This creaming process creates air pockets to help your bread rise beautifully.
Step 3: Add the Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then add the vanilla extract and mix until everything is smooth and combined. This brings moisture and flavor to your batter.
Step 4: Chop the Cranberries and Fold In
Place the cranberries and remaining tablespoon of sugar in a food processor and pulse them until roughly chopped—not too fine, so you get lovely bursts of berry goodness throughout. Add these cranberries to your batter and stir gently on low speed until just combined.
Step 5: Mix Dry Ingredients and Alternate Adding to Wet
Whisk together flour, baking powder, salt, and instant pistachio pudding mix in a separate bowl to break up any lumps. With your mixer on low, add half of this dry mix to the batter, then pour in the milk, mixing well. Finish by folding in the remaining flour mixture with the chopped pistachios just until combined.
Step 6: Bake Until Golden and Delicious
Transfer your batter into the prepared loaf pan and smooth the top for an even bake. Pop it in the oven for 55 to 65 minutes, until a toothpick inserted in the center comes out clean. The aroma that fills your kitchen by the end will be incredible!
Step 7: Cool and Enjoy
Let the bread cool in the pan for a few minutes to firm up, then transfer it to a rack to cool completely. This final step ensures clean slicing and keeps that perfect texture intact.
Pro Tips for Making Cranberry Pistachio Bread Recipe
- Use Fresh Cranberries: Fresh cranberries give the best tartness and texture—avoid canned or sauce for this recipe!
- Don’t Overmix the Batter: Mixing until just combined keeps the bread tender rather than tough.
- Chill Pudding Mix First: Sifting or whisking the pudding mix before adding prevents lumps and clumps.
- Test for Doneness Early: Start checking your bread around 55 minutes to avoid overbaking and drying it out.
How to Serve Cranberry Pistachio Bread Recipe
Garnishes
A light dusting of powdered sugar, a sprinkle of chopped pistachios on top, or a drizzle of honey glaze really enhances the presentation and adds an inviting touch to each slice. Fresh cranberries or an orange zest twist on the side can also brighten the plate visually and flavor-wise.
Side Dishes
This bread pairs beautifully with creamy spreads like mascarpone or whipped cream cheese, making it perfect for breakfast or brunch. For a more savory balance, serve alongside a salted butter pat or mild cheese like brie or ricotta. A cup of tea or coffee rounds out the experience perfectly.
Creative Ways to Present
Try slicing the bread thickly and serving it as a festive dessert loaf with a side of berry compote. Another fun idea is to toast slices lightly and spread with nut butter for an afternoon snack that highlights the nuts already in the bread. You could even turn it into miniature bread puddings for a luscious treat!
Make Ahead and Storage
Storing Leftovers
Wrap the cooled bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. This keeps the loaf moist and fresh, ready to be enjoyed again without losing its wonderful texture.
Freezing
You can slice and freeze the bread for up to 2 months. Wrap each slice individually in plastic wrap and then place them in a freezer-safe bag. This way, you can thaw single portions quickly whenever a craving hits.
Reheating
To enjoy your Cranberry Pistachio Bread warm, simply toast or gently warm slices in a preheated oven at 300°F for a few minutes. This brings back the fresh-baked aroma and makes the pistachios even more fragrant.
FAQs
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Can I substitute dried cranberries for fresh in this recipe?
Yes! While fresh cranberries bring a bright tartness and moisture, you can use dried cranberries rehydrated in warm water or juice for about 10 minutes. Just drain well before adding. The bread will be less tangy but still delicious.
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What does the instant pistachio pudding mix do in the bread?
The pudding mix adds intense pistachio flavor as well as extra moisture and softness to the bread’s crumb. It works like magic to keep the loaf tender and flavorful without much extra effort.
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Can I make this bread gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum. Be sure to check that the pudding mix is also gluten-free. Expect slightly different texture but still delicious results.
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How do I know when the bread is fully baked?
The best test is inserting a toothpick into the center of the loaf; it should come out clean or with just a few moist crumbs attached. Depending on your oven, baking time can vary slightly, so start checking around 55 minutes.
Final Thoughts
With its stunning color contrast, irresistible combination of tart cranberries and crunchy pistachios, and a texture that’s soft, moist, and so satisfying, the Cranberry Pistachio Bread Recipe is a true crowd-pleaser that deserves a spot in your baking rotation. Whip it up soon—you’ll love how this loaf brings a slice of joy and comfort to your table every time.
PrintCranberry Pistachio Bread Recipe
This Cranberry Pistachio Bread is a delightful blend of tart cranberries and nutty pistachios baked into a moist, flavorful loaf perfect for breakfast or an afternoon snack. The addition of instant pistachio pudding mix adds a unique twist that enhances the texture and taste, making this bread irresistibly soft and flavorful.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (10-12 slices)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 2 eggs
- 2 tsp vanilla extract
- 1/2 cup milk
Dry Ingredients
- 1 cup + 1 tbsp sugar (split use)
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3.4-oz box instant pistachio pudding mix
Fruit and Nuts
- 1 1/4 cup fresh whole cranberries
- 1/4 cup chopped pistachios
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan with cooking spray to prevent sticking.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment, beat together the softened butter and 1 cup of sugar until the mixture is light and fluffy, which usually takes about 3-5 minutes. This step aerates the batter ensuring a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition to fully incorporate these ingredients into the batter.
- Process Cranberries: Place the fresh cranberries and the remaining 1 tablespoon of sugar into a food processor and pulse just until the cranberries are roughly chopped, being careful not to puree them. Add this cranberry mixture to the batter and mix on low speed until just combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and instant pistachio pudding mix. Breaking up any lumps of pudding mix is important to ensure even distribution.
- Combine Dry Ingredients and Milk: With the mixer on low speed, add half of the dry flour mixture to the wet ingredients, then pour in the milk and mix to combine. Follow by adding the remaining flour mixture and chopped pistachios, mixing only until all ingredients are just incorporated for a tender texture.
- Transfer Batter to Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
- Bake the Bread: Place the pan in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center of the bread comes out clean, indicating it is fully baked.
- Cool the Bread: Allow the bread to cool in the pan for a few minutes before transferring it onto a wire rack to cool completely. Cooling helps to set the crumb and makes slicing easier.
Notes
- Using fresh cranberries provides a lovely tartness and texture; frozen can be used but do not thaw to avoid excess moisture.
- Ensure your butter is softened, not melted, for best creaming results.
- If you don’t have a food processor, roughly chop cranberries with a knife and toss with sugar before adding.
- Make sure to check the bread near the end of baking time as oven temperatures can vary.
- Store the bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
