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Easy Homemade Cranberry Pistachio Bread from Scratch Recipe

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★★★★★

4.6 from 73 reviews

This Easy Homemade Cranberry Pistachio Bread is a delightful twist on classic quick bread, featuring fresh cranberries and crunchy pistachios baked into a moist, flavorful loaf with a subtle hint of pistachio pudding mix for extra tenderness and taste. Perfect for breakfast, brunch, or a cozy snack.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/2 cup milk

Fruits & Nuts

  • 1 1/4 cup fresh whole cranberries
  • 1/4 cup chopped pistachios

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3.4-oz box instant pistachio pudding mix
  • 1 tbsp sugar (for cranberries)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly with cooking spray to ensure the bread doesn’t stick.
  2. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the softened butter and 1 cup sugar together until the mixture is light, fluffy, and pale in color indicating good aeration.
  3. Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed mixture, beating on medium speed until fully combined and smooth.
  4. Prepare Cranberries: Place the fresh cranberries and 1 tablespoon sugar into a food processor. Pulse until the cranberries are roughly chopped but not pureed. Alternatively, chop the cranberries by hand or leave them whole if preferred.
  5. Incorporate Cranberries: Fold the chopped cranberries into the wet mixture on low mixer speed just until combined, ensuring they are evenly distributed.
  6. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and pistachio pudding mix to break up any lumps for an even batter.
  7. Add Half Dry Ingredients: With the mixer on low speed, add half of the dry mixture to the wet ingredients and mix gently until just incorporated to prevent overmixing.
  8. Add Milk: Pour in the milk and mix to combine thoroughly, creating a smooth batter.
  9. Add Remaining Dry Ingredients and Pistachios: Add the remaining flour mixture along with the chopped pistachios, mixing only until all ingredients are just combined for a tender texture.
  10. Transfer and Bake: Pour the batter into the prepared loaf pan, smoothing out the top evenly. Bake in the preheated oven for 55-65 minutes. To check doneness, insert a toothpick into the center; it should come out clean or with a few moist crumbs attached.
  11. Cool and Serve: Allow the bread to cool in the pan for a few minutes to set before transferring it to a wire rack to cool completely. Slice and serve once fully cooled for best texture and flavor.

Notes

  • Do not overmix the batter to keep the bread tender and light.
  • Fresh cranberries add a tart contrast; adjust quantity based on your taste preference.
  • The pistachio pudding mix adds moisture and subtle pistachio flavor; do not substitute with instant pudding of a different flavor.
  • Store the bread wrapped at room temperature for up to 3 days or refrigerate to extend shelf life.
  • For a festive touch, sprinkle additional chopped pistachios on top of the batter before baking.

Keywords: Cranberry bread, Pistachio bread, Homemade quick bread, Holiday bread, Nutty fruit bread

Find it online: https://nayabaker.com/easy-homemade-cranberry-pistachio-bread-from-scratch-recipe/