Oh my goodness, let me tell you about *Cranberry Pistachio Bread*! It’s this wonderful burst of flavor that just dances on your taste buds. The tartness of the cranberries pairs so beautifully with the nutty crunch of the pistachios, creating a symphony of tastes that’s absolutely irresistible. I remember the first time I made it for a family gathering—my aunt couldn’t stop raving about it! It’s not just delicious; it looks stunning too, with those vibrant red cranberries and green pistachios peeking through the golden-brown crust. Honestly, whether it’s a holiday feast or just a cozy brunch, this bread never fails to impress. Trust me, you’ll want to make this for every occasion!
Ingredients for Cranberry Pistachio Bread
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups all-purpose flour: Make sure it’s spooned and leveled for accuracy.
- 1 cup sugar: Granulated sugar works best for sweetness.
- 1 teaspoon baking powder: This helps the bread rise nicely.
- 1/2 teaspoon baking soda: A little boost to make it fluffy!
- 1/4 teaspoon salt: Just enough to enhance the flavors.
- 1/2 cup unsalted butter, softened: Let it sit at room temperature for about 30 minutes; it should be creamy and spreadable.
- 2 large eggs: Bring them to room temperature for the best mixing.
- 1 teaspoon vanilla extract: Pure vanilla makes all the difference in flavor!
- 1 cup fresh or dried cranberries: If using dried, give them a quick chop to distribute evenly.
- 1 cup shelled pistachios, chopped: Roughly chop these for a delightful crunch.
- 1/2 cup milk: Use whole milk for richness, but 2% works too!
How to Prepare Cranberry Pistachio Bread
- First things first, preheat your oven to 350°F (175°C). This is super important to get that perfect rise!
- While the oven is heating up, grab a large mixing bowl. Combine the 2 cups of all-purpose flour, 1 cup of sugar, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk it all together until it’s well blended.
- In another bowl, cream the 1/2 cup of softened unsalted butter and the 1 cup of sugar until it’s light and fluffy. You can use a hand mixer or just a good old wooden spoon—whatever you prefer!
- Next, beat in 2 large eggs one at a time, along with 1 teaspoon of vanilla extract. Mix it up until everything is nicely combined.
- Now it’s time to combine the wet and dry ingredients! Gradually add the flour mixture to the butter mixture, alternating with 1/2 cup of milk. Start and end with the flour mixture. This helps everything blend perfectly without overmixing.
- Here comes the fun part—gently fold in the 1 cup of cranberries and 1 cup of chopped pistachios. Make sure they’re evenly distributed throughout the batter. Oh, the colors are so pretty!
- Pour that beautiful batter into a greased loaf pan, smoothing the top with a spatula if needed. You want it to bake evenly!
- Pop it into your preheated oven and bake for about 60 minutes. It’s done when a toothpick inserted into the center comes out clean. If you notice it’s browning too quickly, you can tent it with foil.
- Once it’s baked, let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. The aroma will be heavenly, trust me!
Why You’ll Love This Recipe
- Quick and easy preparation—just 15 minutes of hands-on time!
- A delightful flavor combination of tart cranberries and crunchy pistachios that’s simply irresistible.
- Perfectly moist texture that keeps you coming back for more.
- Beautiful presentation with vibrant colors that brighten up any table.
- Great for sharing at gatherings, brunches, or even as a thoughtful homemade gift.
- Versatile enough to enjoy at breakfast, as a snack, or for dessert.
- Leftovers (if there are any!) are just as delicious the next day—if you can resist eating it all at once!
Tips for Success
- Use fresh ingredients: Fresh cranberries and high-quality pistachios make a big difference in flavor. If using dried cranberries, opt for those without added sugar for a more balanced taste.
- Measure flour accurately: Spoon and level your flour instead of scooping directly from the bag. This ensures you don’t end up with too much flour, which can make the bread dense.
- Don’t overmix: When combining the wet and dry ingredients, mix just until everything is combined. Overmixing can lead to a tough texture, and we want that tender crumb!
- Check for doneness: Keep an eye on your baking time, but also trust your toothpick! If it comes out clean or with just a few crumbs, it’s ready to come out of the oven.
- Let it cool: Resisting the urge to slice into your bread immediately is tough, but letting it cool completely on a wire rack helps maintain its structure and flavor.
- Experiment with add-ins: If you’re feeling adventurous, try adding a sprinkle of cinnamon or orange zest for an extra flavor kick. It pairs beautifully with the cranberries!
- Store it right: Keep any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for a bit longer. Just make sure it’s completely cooled before sealing!
Variations of Cranberry Pistachio Bread
If you’re like me and love to play around with recipes, you’ll be thrilled to know there are so many fun ways to mix things up with this *Cranberry Pistachio Bread*! Here are some of my favorite variations to keep it fresh and exciting:
- Nutty Alternatives: Swap out the pistachios for walnuts or almonds for a different crunch. Pecans also add a lovely flavor and texture!
- Spiced Up: Add a teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, cozy spice that complements the cranberries beautifully.
- Citrus Zing: Stir in some orange or lemon zest for a bright, zesty twist that really enhances the flavor profile.
- Dried Fruits: Mix in dried apricots or cherries along with the cranberries for a delightful medley of flavors. Just be sure to chop them a bit for even distribution!
- Chocolate Delight: Fold in some chocolate chips or chunks for a sweet surprise in each bite. Dark chocolate pairs especially well with the tartness of the cranberries.
- Vegan Version: Substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and use plant-based milk and butter to make it vegan-friendly!
- Savory Twist: For something a bit different, how about adding some herbs like rosemary or thyme? It transforms the bread into a savory delight, perfect for pairing with cheese!
Feel free to get creative and mix and match these ideas. The possibilities are endless, and each variation brings its own unique charm to this already delightful bread!
Storage & Reheating Instructions
Storing your *Cranberry Pistachio Bread* properly will keep it fresh and delicious for days! Once the bread has completely cooled, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for about a week, but trust me, it’s just too good to last that long!
If you find yourself with leftovers (lucky you!), you can also freeze the bread. Just slice it first for easy access later! Wrap each slice individually in plastic wrap, then place them in a freezer-safe bag or container. It’ll stay good for up to 2 months. When you’re ready to enjoy a slice, just pull it out and let it thaw at room temperature or pop it in the microwave for about 15-20 seconds to warm it up. You can even toast it lightly for that fresh-out-of-the-oven taste!
So, whether you’re savoring it fresh or reheating a slice later, your *Cranberry Pistachio Bread* will always be a delightful treat!
Nutritional Information
When it comes to enjoying your *Cranberry Pistachio Bread*, it’s nice to know a bit about what’s in it! Here are the estimated nutritional values for a single slice:
- Calories: 220
- Total Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 150mg
- Total Carbohydrates: 34g
- Dietary Fiber: 2g
- Protein: 4g
- Sugar: 10g
Keep in mind, these values are estimates and can vary based on the specific ingredients and portion sizes you use. But isn’t it nice to know that you can enjoy a slice of this delicious bread while still being mindful of what you’re eating? Enjoy every bite guilt-free!
FAQ Section
Can I use frozen cranberries?
Absolutely! Frozen cranberries work just as well as fresh. Just toss them in frozen without thawing for the best results. They’ll add a lovely burst of tartness to your bread!
What can I substitute for pistachios?
If you’re not a fan of pistachios or just don’t have any on hand, walnuts or almonds are fantastic alternatives! They’ll bring their own unique flavors and textures to the bread.
Can I make this bread gluten-free?
Yes! You can swap the all-purpose flour for a gluten-free blend. Just make sure to check that your baking powder is also gluten-free. It should turn out just as delicious!
How can I tell when the bread is done?
Great question! The bread is ready when a toothpick inserted into the center comes out clean or with just a few crumbs. If it looks too brown on top, you can cover it loosely with foil for the last few minutes of baking.
Can I add more mix-ins?
Definitely! Feel free to get creative with add-ins like chocolate chips, other dried fruits, or even a sprinkle of spices. Just be mindful not to overload the batter, so it bakes evenly.
Is there a way to make it less sweet?
If you prefer a less sweet bread, you can reduce the sugar by about 1/4 cup. Just remember, it might change the texture slightly, but it’ll still be delicious!
How do I store the bread?
Once it’s completely cooled, wrap the bread tightly in plastic wrap or place it in an airtight container. It’ll stay fresh at room temperature for up to 3 days, or you can refrigerate it for about a week.
Can I double the recipe?
Absolutely! Just double all the ingredients and bake it in two separate loaf pans or one larger pan. Just keep an eye on the baking time as it may vary slightly.
Cranberry Pistachio Bread: 7 Irresistible Flavor Boosts
- Total Time: 75 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A delicious bread made with cranberries and pistachios.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or dried cranberries
- 1 cup shelled pistachios, chopped
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until light.
- Add eggs and vanilla to the butter mixture and mix well.
- Gradually add dry ingredients to wet ingredients, alternating with milk.
- Fold in cranberries and pistachios.
- Pour the batter into a greased loaf pan.
- Bake for 60 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- Store in an airtight container.
- Best enjoyed fresh.
- You can substitute walnuts for pistachios.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Cranberry Pistachio Bread