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Homemade Cranberry Pistachio Bread from Scratch

Homemade Cranberry Pistachio Bread from Scratch: Festive Delight

This Homemade Cranberry Pistachio Bread from Scratch is a festive treat that combines vibrant flavors and textures, perfect for gifting or sharing at holiday gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Baking
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1/2 cup Unsalted Butter Adds richness and moisture; substitute with coconut oil for a dairy-free option.
  • 1 cup Sugar Provides sweetness and enhances browning; use coconut sugar for a lower glycemic index alternative.
  • 2 Eggs Acts as a binding agent; no substitution suggested for an egg-free version.
  • 2 tsp Vanilla Extract Enhances flavor depth; consider using almond extract for an intriguing twist.
  • 1 1/4 cup Fresh Whole Cranberries Adds tartness and moisture; dried cranberries can be used as a sweeter alternative.
  • 1/2 cup Milk Helps create a tender crumb; replace with almond milk or soy milk for a dairy-free choice.
  • 2 cups All-Purpose Flour Provides structure; whole wheat flour can be used for a healthier option, but may alter the texture.
  • 1 1/2 tsp Baking Powder Ensures the bread rises; ensure it's fresh for optimal leavening.
  • 1/2 tsp Salt Balances sweetness and enhances flavor.
  • 3.4 oz Instant Pistachio Pudding Mix Adds flavor and moisture; for a richer pistachio flavor, use finely ground pistachios.
  • 1/4 cup Chopped Pistachios Provides a delightful crunch; can substitute with walnuts or pecans for a different texture.

Equipment

  • Loaf pan
  • Mixing bowl
  • Food Processor
  • Measuring Cups
  • Measuring Spoons
  • spatula
  • hand mixer or stand mixer

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. Cream together ½ cup of unsalted butter and 1 cup of sugar until light and fluffy, about 3-5 minutes.
  3. Add 2 eggs and 2 teaspoons of vanilla extract, beating until well combined for about 1-2 minutes.
  4. Pulse 1¼ cups of fresh whole cranberries with 1 tablespoon of sugar in a food processor until roughly chopped, then fold into the butter mixture.
  5. In a separate bowl, whisk together 2 cups of all-purpose flour, 1½ teaspoons of baking powder, ½ teaspoon of salt, and 3.4 ounces of instant pistachio pudding mix.
  6. Gradually add half of the dry mixture to the wet ingredients, stir gently, then add ½ cup of milk and fold in.
  7. Add the remaining dry mixture and ¼ cup of chopped pistachios, mixing until there are no flour streaks left.
  8. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes or until golden brown and a toothpick comes out clean.
  9. Let the bread cool in the pan for 10 minutes before transferring it to a wire cooling rack to cool completely.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 250IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Adjust sweetness based on taste preference.

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