Introduction

This Easy Homemade Cranberry Pistachio Bread is a delightful treat bursting with fresh cranberries and crunchy pistachios. It’s perfect for breakfast, snack time, or a cozy afternoon treat. Made from scratch with simple ingredients, this bread offers a unique twist on classic quick breads.

Two slices of light-colored cake with a crumbly, golden-brown crust lie on a white plate. The inside of the cake is speckled with small pieces of nuts and bits of red fruit, giving it a textured look. There are a few crumbs scattered around the plate. In the background, red berry branches rest on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter, softened
1 cup + 1 tablespoon sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups fresh whole cranberries
1/2 cup milk
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3.4-oz box instant pistachio pudding mix
1/4 cup chopped pistachios

Instructions

Step 1: Preheat the oven to 350°F and grease a 9×5-inch loaf pan with cooking spray.
Step 2: In the bowl of a stand mixer fitted with a paddle attachment, beat together the softened butter and 1 cup of sugar until light and fluffy.
Step 3: Add eggs and vanilla extract, beating well to combine.
Step 4: In a food processor, combine the cranberries with 1 tablespoon of sugar and pulse just until roughly chopped. Alternatively, chop the berries by hand or leave them whole if preferred. Add the cranberries to the wet mixture and mix on low speed until just combined.
Step 5: In a separate bowl, whisk together the flour, baking powder, salt, and pistachio pudding mix, breaking apart any lumps of pudding mix.
Step 6: With the mixer on low, add half of the flour mixture to the wet ingredients and mix until just incorporated.
Step 7: Add the milk and mix to combine.
Step 8: Add the remaining flour mixture and the chopped pistachios, mixing just until combined.
Step 9: Transfer the batter to the prepared pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
Step 10: Allow the bread to cool in the pan for a few minutes, then transfer to a cooling rack to cool completely before slicing and serving.

Tips & Variations

For extra flavor, toast the pistachios lightly before chopping and adding them to the batter.
If fresh cranberries aren’t available, frozen cranberries can be used but do not thaw before adding to the batter to avoid excess moisture.
Try substituting orange zest or a splash of orange juice for vanilla extract to add a citrusy twist.
Use almond milk or another dairy-free milk alternative to make this recipe dairy-free.

Storage

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to one week. To refresh, warm slices gently in a toaster or microwave before serving.

How to Serve

Two slices of light brown cake with a slightly rough texture are placed side by side on a white plate, each slice showing small bits of nuts and red berries inside. The crust is a golden brown and looks slightly crisp, while the cake inside is soft with dispersed small crunchy pieces. A few crumbs are scattered on the plate and the white marbled surface below. In the background, out of focus bright red berries and a green and red cloth hint a festive setting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free all-purpose blend that includes xanthan gum. The texture may vary slightly, but it should still turn out delicious.

Can I freeze the cranberry pistachio bread?

Absolutely. Wrap the cooled bread tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw at room temperature before slicing and serving.