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Cranberry Pistachio Bread Recipe

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4.9 from 110 reviews

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.

Ingredients

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Transfer Batter to Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
  8. 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.
  9. 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.

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