Homemade Cranberry Pistachio Bread Recipe

Introduction

This homemade cranberry pistachio bread is a delightful treat perfect for breakfast or an afternoon snack. Bursting with tart cranberries and crunchy pistachios, it offers a lovely balance of flavors and textures. A hint of orange zest adds a fresh aroma that makes this bread truly special.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (softened)
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk (or milk with 1/2 tablespoon vinegar)
• 1 cup fresh or frozen cranberries (chopped if large)
• 1/2 cup shelled pistachios (roughly chopped)
• Zest of 1 orange (optional, for added flavor)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3–5 minutes. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Step 4: Gradually add the buttermilk to the butter mixture, mixing until just combined. Slowly add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix.
5. Step 5: Gently fold in the chopped cranberries, pistachios, and orange zest (if using) until evenly distributed throughout the batter.
6. Step 6: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. Once cooled, slice and serve plain or with butter.

Tips & Variations

• For a dairy-free version, substitute the buttermilk with a plant-based milk mixed with vinegar.
• Add a handful of chopped walnuts or pecans for extra crunch and flavor.
• If using frozen cranberries, toss them in a bit of flour before folding in to prevent sinking.
• For a sweeter bread, sprinkle some sugar on top before baking to create a crunchy crust.

Storage

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, thaw overnight if frozen and warm slices in a toaster or oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Yes, dried cranberries can be used but they are sweeter and less tart. You might want to reduce the sugar slightly or soak them in warm water to soften before adding.

What can I substitute for pistachios if I’m allergic?

You can replace pistachios with other nuts like almonds or walnuts, or omit nuts altogether. Seeds such as pumpkin or sunflower seeds also work well for added texture.

Homemade Cranberry Pistachio Bread Recipe

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This Homemade Cranberry Pistachio Bread is a moist, flavorful loaf bursting with tart cranberries, crunchy pistachios, and a hint of fresh orange zest. Perfect for breakfast, brunch, or a snack, this easy-to-make bread combines classic baking techniques and wholesome ingredients to deliver a delightful treat that’s sure to impress.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf (about 8–10 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk (or milk with 1/2 tablespoon vinegar)

Add-ins

• 1 cup fresh or frozen cranberries, chopped if large
• 1/2 cup shelled pistachios, roughly chopped
• Zest of 1 orange (optional, for added flavor)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure the bread doesn’t stick after baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later incorporation.
3. Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which usually takes about 3 to 5 minutes using a hand or stand mixer. This step is crucial for incorporating air, which helps the bread rise.
4. Add Eggs and Vanilla: Beat in the eggs one at a time into the creamed butter mixture, ensuring each egg is fully incorporated before adding the next. Then stir in the vanilla extract to add depth of flavor.
5. Combine Wet and Dry Ingredients: Gradually add the buttermilk to the butter mixture, mixing gently until just combined. Slowly incorporate the dry ingredients into the wet mixture, stirring gently to avoid overmixing, which can make the bread tough.
6. Fold in Cranberries and Pistachios: Gently fold the chopped cranberries, roughly chopped pistachios, and orange zest (if using) into the batter. This ensures an even distribution of add-ins without deflating the batter.
7. Bake: Pour the batter into the prepared loaf pan and smooth the surface with a spatula. Place the pan in the preheated oven and bake for 55 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few crumbs attached.
8. Cool and Serve: Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it onto a wire rack to cool completely before slicing. Enjoy it plain or spread with butter for extra richness.

Notes

• For a dairy-free alternative, substitute buttermilk with almond milk mixed with 1/2 tablespoon lemon juice and use dairy-free butter.
• Frozen cranberries can be used but do not thaw them before folding to avoid discoloring the batter.
• Adding orange zest is optional but provides a lovely citrus aroma balancing the tartness of cranberries.
• Store leftovers wrapped tightly in plastic wrap at room temperature for up to 3 days or freeze slices for longer storage.

Keywords: cranberry pistachio bread, homemade bread, quick bread, holiday bread, breakfast bread