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Cranberry Pistachio Bread

Homemade Cranberry Pistachio Bread for Holiday Cheer

This Cranberry Pistachio Bread is a festive treat that combines tart cranberries and nutty pistachios, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1/2 cup Unsalted Butter Adds moisture and richness; substitute with margarine for a dairy-free option.
  • 1 cup Sugar Provides sweetness and aids browning; consider using coconut sugar for a healthier choice.
  • 2 whole Eggs Acts as a binder and enhances structure; for a vegan version, you can use flax eggs instead.
  • 2 tsp Vanilla Extract Essential for flavor enhancement.
  • 1 1/4 cup Fresh Whole Cranberries Adds tartness and texture; dried can be used but adjust sugar.
  • 1/2 cup Milk Contributes moisture; almond or oat milk for a dairy-free alternative.
  • 2 cups All-Purpose Flour The structural base; a gluten-free 1:1 blend makes a good substitute.
  • 1 1/2 tsp Baking Powder Helps the bread rise; ensure it’s fresh.
  • 1/2 tsp Salt Balances sweetness and enhances flavor.
  • 3.4 oz Instant Pistachio Pudding Mix Infuses pistachio flavor and moisture.
  • 1/4 cup Chopped Pistachios Adds crunch; walnuts or pecans as alternatives.

Equipment

  • stand mixer
  • 9x5-inch loaf pan
  • Food Processor

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x5” loaf pan.
  2. Cream the butter and sugar until light and fluffy, about 3 to 4 minutes.
  3. Add eggs one at a time and then the vanilla, beating well after each addition.
  4. Pulse cranberries and a tablespoon of sugar in a food processor until roughly chopped.
  5. Sift together flour, baking powder, salt, and pudding mix in a separate bowl.
  6. Gradually mix half of the dry ingredients into the wet, being careful not to overmix.
  7. Mix in the milk until fully incorporated, then fold in remaining dry ingredients and chopped pistachios.
  8. Pour the batter into the prepared loaf pan, smoothing the top.
  9. Bake for 55 to 65 minutes until golden brown and a toothpick comes out clean.
  10. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

For best results, ensure all ingredients are at room temperature before beginning. Follow tips provided to enhance flavor and texture.

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