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Cranberry Pistachio Bread

Cranberry Pistachio Bread

Delightful Cranberry Pistachio Bread combines tart cranberries and crunchy pistachios for a moist, flavorful loaf, perfect for sweet occasions.
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Prep Time: 15 minutes
Cook Time: 1 hour
Cooling Time: 10 minutes
Total Time: 1 hour 25 minutes
Course: Sweet Treats
Cuisine: American
Keyword: Cranberry Pistachio Bread, gift recipes, holiday baking, moist bread, quick bread
Servings: 8 slices
Calories: 250kcal

Equipment

  • Loaf pan
  • Mixing bowls
  • Whisk
  • Measuring cups
  • Measuring spoons
  • toothpick
  • Wire rack

Ingredients

For the Batter

  • 2 cups all-purpose flour gives the bread structure and a lovely crumb.
  • 1 cup sugar adds sweetness to balance the tart cranberries.
  • 1 teaspoon baking powder helps your bread rise to a perfect loaf.
  • 1/2 teaspoon baking soda works with the acidic cranberries to create a light texture.
  • 1/4 teaspoon salt enhances the flavors of the other ingredients.
  • 1/2 cup unsalted butter, softened provides richness and moisture to the bread.
  • 2 large eggs binds everything together and adds to the bread’s fluffiness.
  • 1 teaspoon vanilla extract infuses the bread with a comforting, sweet aroma.
  • 1 cup fresh or dried cranberries the star ingredient, giving that wonderful burst of tartness.
  • 1 cup shelled pistachios, chopped adds a satisfying crunch and nutty flavor.
  • 1/2 cup milk keeps the batter moist; feel free to use a non-dairy option if preferred.

Instructions

How to Make Cranberry Pistachio Bread

  • Preheat your oven to 350°F (175°C).
  • In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. Stir well until fully blended.
  • In another bowl, cream the softened butter with sugar until light and fluffy, about 2-3 minutes.
  • Crack in the eggs and pour the vanilla extract into the butter mixture. Mix until smooth.
  • Gradually add the dry mixture to the wet ingredients, alternating with the milk. Stir gently until fully combined.
  • Fold in the cranberries and pistachios carefully.
  • Grease a loaf pan and pour your batter into it, smoothing the top.
  • Bake for 60 minutes until a toothpick inserted comes out clean.
  • Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Optional: Drizzle with a simple glaze for added sweetness.

Nutrition

Serving: 1slice | Calories: 250kcal | Carbohydrates: 32g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 60mg | Sodium: 180mg | Potassium: 120mg | Fiber: 1g | Sugar: 10g | Vitamin A: 5IU | Calcium: 2mg | Iron: 6mg
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