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Cranberry Pistachio Bread

A vibrant and flavorful quick bread combining tart cranberries and nutty pistachios, perfect for holiday gatherings or as a sweet treat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Room temperature for best results.
  • 1 cup granulated sugar Can substitute with coconut sugar.
  • 1 teaspoon baking powder Use fresh for best results.
  • 1/2 teaspoon baking soda Ensure it’s fresh.
  • 1/4 teaspoon salt Enhances flavor.
Wet Ingredients
  • 1/2 cup unsalted butter, softened Use high-quality butter for richness.
  • 2 large eggs At room temperature.
  • 1 teaspoon vanilla extract Opt for pure vanilla extract.
  • 1/2 cup milk Whole milk preferred, can substitute non-dairy.
Add-ins
  • 1 cup fresh cranberries Frozen if fresh aren't available.
  • 1 cup shelled pistachios Lightly toasted for flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
  2. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until well-blended.
  3. In another bowl, soften the butter and add the eggs and vanilla extract; mix until smooth.
  4. Gradually add the wet mixture to the dry ingredients, alternating with the milk. Mix until just combined.
  5. Fold in the cranberries and pistachios gently, keeping the batter light and airy.
  6. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 60 minutes or until a toothpick comes out clean. Check around 50 minutes due to varying oven temperatures.
  2. Allow to cool in the pan for 10 minutes before transferring to a wire rack.

Notes

Store cooled bread wrapped at room temperature for up to 3 days or freeze for up to 3 months. For a gluten-free version, use a 1:1 gluten-free flour blend.