Delicious Cranberry Pistachio Bread That Will Brighten Your Day
A delightful twist on bread combining the tanginess of cranberries and the nutty flavor of pistachios, perfect for any occasion.
Equipment
- stand mixer
- Loaf Pan
- food processor
Ingredients
For the Batter
- 1 cup Sugar provides sweetness to balance the tart flavor of cranberries
- ½ cup Softened Butter for a rich, creamy texture throughout the bread
- 2 large Eggs help to bind the ingredients and add moisture
- 1 teaspoon Vanilla Extract enhances the overall flavor profile with warmth
- 1 cup Fresh Cranberries bringing a delightful tartness that complements pistachios
- 1 tablespoon Sugar (for Cranberries) helps to sweeten and soften the cranberries for better integration
For the Dry Mix
- 2 cups All-Purpose Flour the base for our bread structure
- 1.5 teaspoons Baking Powder helps the bread rise and adds lightness
- ½ teaspoon Salt enhances all the flavors in the loaf
- 1 package Pistachio Pudding Mix adds a nutty flavor and moistness to the bread
For the Liquid
- ½ cup Milk integrates the ingredients smoothly for a perfect batter
For the Topping
- ½ cup Chopped Pistachios adding a delightful crunch and nutty flavor
Instructions
Step-by-Step Instructions for Cranberry Pistachio Bread
- Preheat your oven to 350°F (175°C) and prepare a 9x5" loaf pan with butter or parchment paper.
- Cream together ½ cup of softened butter and 1 cup of sugar until light and fluffy, about 3 to 5 minutes.
- Add 2 large eggs and 1 teaspoon of vanilla extract, mixing until thoroughly combined.
- Chop 1 cup of fresh cranberries with 1 tablespoon of sugar in a food processor until roughly chopped.
- Sift together 2 cups of flour, 1.5 teaspoons of baking powder, ½ teaspoon of salt, and 1 package of pistachio pudding mix.
- Combine half of the dry mixture with the wet mixture, then add ½ cup of milk and mix gently.
- Add the remaining dry mixture and ½ cup of chopped pistachios, folding until just combined.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55 to 65 minutes, until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes before transferring to a cooling rack to cool completely.
Notes
Ensure accurate measurements for perfect texture. Fresh cranberries are preferred; do not thaw frozen cranberries. Allow cooling before slicing.
Nutrition
Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 2mgCalcium: 40mgIron: 1mg
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