Description
Indulge in the delightful flavors of our Cranberry Pistachio Bread, a perfect blend of tart cranberries and nutty pistachios. This quickbread is not only visually stunning with its vibrant colors but also incredibly versatile—ideal for breakfast, brunch, or as a scrumptious snack. Its moist texture and rich taste make it an excellent choice for holiday gatherings or cozy family breakfasts, bringing warmth and cheer to any occasion.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup + 1 TBSP sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 1/4 cup fresh whole cranberries
- 1/2 cup milk
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3.4-oz box instant pistachio pudding mix
- 1/4 cup chopped pistachios
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a stand mixer bowl, cream together softened butter and sugar until light.
- Add eggs and vanilla; beat until combined.
- In a food processor, chop cranberries with a tablespoon of sugar until roughly chopped.
- Add cranberry mixture to the wet ingredients, mixing on low.
- In another bowl, whisk together flour, baking powder, salt, and pudding mix.
- Gradually add half of the dry mixture to the wet ingredients; mix gently.
- Pour in milk and stir until combined.
- Fold in remaining dry mixture and chopped pistachios until just mixed.
- Transfer batter into the loaf pan and smooth the top.
- Bake for 55–65 minutes or until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 190
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg