Print

Cranberry Pistachio Bread

Cranberry Pistachio Bread Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful flavors of this Cranberry Pistachio Bread Recipe. Perfect for any occasion, this quick bread is a beautiful blend of tart cranberries and crunchy pistachios, all enhanced by a hint of fresh orange zest. Topped with a sweet citrus glaze, each slice is soft, moist, and bursting with vibrant colors, making it an ideal choice for brunch gatherings or as a thoughtful homemade gift. Whether you enjoy it warm with butter or as part of a festive spread, this recipe is sure to impress your family and friends.

Ingredients

Scale
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ cup granulated sugar
  • ¼ cup light brown sugar (packed)
  • Zest of 1 large orange (about 1 tbsp, plus 1 tbsp fresh orange juice)
  • ½ cup unsalted butter (melted and slightly cooled or ½ cup neutral oil)
  • 2 large eggs (room temp)
  • ½ cup plain yogurt or sour cream (room temp)
  • ¼ cup milk (room temp)
  • 1 teaspoon vanilla extract
  • 1½ cups fresh or frozen cranberries (halved if large; no need to thaw)
  • ½ cup shelled pistachios (roughly chopped, plus extra for topping)
  • 1 cup powdered sugar
  • 2–3 tablespoons fresh orange juice (or mix orange and lemon for extra tang)
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it and lining it with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and fine sea salt.
  3. In another bowl, rub the orange zest into the granulated sugar and brown sugar until fragrant. Then whisk in the melted butter (or neutral oil), eggs, yogurt (or sour cream), milk, fresh orange juice, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients. Stir gently until just combined; be careful not to overmix. Fold in the cranberries and chopped pistachios, ensuring you scrape the bottom of the bowl to incorporate all ingredients.
  5. Transfer the batter into your prepared loaf pan. Level it off with a spatula and sprinkle extra pistachios on top. Bake for about 55–65 minutes or until a tester comes out clean or with a few moist crumbs.
  6. Once baked, let it cool in the pan for about 15 minutes before transferring it onto a wire rack to cool completely.
  7. While cooling, whisk together the powdered sugar and fresh orange juice for the glaze until smooth enough to drizzle over your cooled bread. Allow it to set for about 15 minutes before slicing.

Nutrition

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