Cranberry Pistachio Bread

This Cranberry Pistachio Bread is a delightful blend of tart cranberries, nutty pistachios, and a soft, moist crumb that makes every bite unforgettable. It’s the perfect loaf to enjoy with a warm cup of tea or coffee, especially during the holidays—but honestly, it’s delicious all year round.

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Why You’ll Love This Recipe
Perfect Balance of Flavors – The sweet-tart cranberries pair beautifully with rich, buttery pistachios.
Simple & Wholesome – Made with pantry staples, and no fancy equipment required.
Holiday Favorite – The red and green specks make it festive and eye-catching.
Moist and Tender – Thanks to buttermilk and oil, the bread stays soft for days.
Freezer-Friendly – Make ahead and freeze slices for a quick treat anytime.

Ingredients You’ll Need

Dry Ingredients:
• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg

Wet Ingredients:
• 2 large eggs
• ¾ cup granulated sugar
• ½ cup light brown sugar (packed)
• ½ cup vegetable oil (or melted butter)
• ¾ cup buttermilk
• 1½ tsp vanilla extract
• Zest of 1 orange

Mix-ins:
• 1 cup dried cranberries (chopped if large)
• 1 cup shelled unsalted pistachios (roughly chopped)

Optional Glaze:
• ½ cup powdered sugar
• 1–2 tbsp orange juice (freshly squeezed)

Tools You’ll Need

• Mixing bowls
• Whisk and rubber spatula
• 9×5-inch loaf pan
• Parchment paper
• Cooling rack
• Microplane or zester

Step-by-Step Instructions

Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan and line with parchment paper for easy removal. Set aside.

Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
This blend adds structure and warm, cozy flavor to the bread.

Step 3: Combine Wet Ingredients
In a large bowl, whisk together the eggs, granulated sugar, and brown sugar until smooth.
Add the oil, buttermilk, vanilla extract, and orange zest. Whisk until well combined.
The orange zest adds a lovely citrus brightness that pairs beautifully with cranberries.

Step 4: Add the Dry to the Wet
Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined.
Do not overmix—the batter should be thick but not overworked.

Step 5: Fold in Cranberries & Pistachios
Gently fold in the cranberries and chopped pistachios until evenly distributed.
These add texture, flavor, and festive color to every slice.

Step 6: Bake the Bread
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
If the top is browning too fast, cover loosely with foil during the last 10–15 minutes.

Step 7: Cool Completely
Allow the bread to cool in the pan for 10–15 minutes.
Transfer to a wire rack to cool completely before glazing or slicing.

Step 8: Make the Glaze (Optional)
In a small bowl, whisk together the powdered sugar and orange juice until smooth.
Drizzle over the cooled loaf for a sweet, citrusy finish.

Tips for the Best Cranberry Pistachio Bread
Use Room Temperature Ingredients – They mix more evenly for a smoother batter.
Chop Mix-ins Evenly – Uniform sizes help distribute flavor in every bite.
Don’t Skip the Zest – It adds amazing fresh flavor without extra acidity.
Check for Doneness – Ovens vary, so use a toothpick test after 55 minutes.
Let It Rest – The flavors develop even more the next day.

Serving Suggestions
Toasted with Butter – Adds a golden crunch and enhances the nutty flavor.
With Cream Cheese – A rich, creamy spread pairs well with tart cranberries.
Breakfast or Brunch – Serve slices with fresh fruit and tea.
Holiday Gift – Wrap in parchment and twine for a thoughtful homemade present.

How to Store & Reheat

Storing:
• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps for up to 1 week in a sealed container.

Freezing:
• Wrap slices in plastic wrap, then foil, and freeze for up to 3 months.
• Thaw at room temperature or toast straight from frozen.

Reheating:
• Microwave: 15–20 seconds per slice for a warm treat.
• Toaster Oven: Toast lightly for a crisp edge and soft center.

Frequently Asked Questions

1. Can I use fresh cranberries?
Yes! Chop them coarsely and toss with 1 tbsp flour before folding into the batter.

2. What if I don’t have buttermilk?
You can substitute ¾ cup milk mixed with 1 tbsp lemon juice or vinegar. Let it sit for 5 minutes before using.

3. Are pistachios salted or unsalted?
Use unsalted pistachios to control the salt level in your loaf. If using salted, reduce added salt slightly.

4. Can I make this into muffins?
Absolutely! Divide the batter into muffin tins and bake at 350°F for 20–25 minutes.

5. Is this bread too sweet?
Not at all—it’s lightly sweet with balance from the tart cranberries and earthy pistachios.

Final Thoughts
Cranberry Pistachio Bread is the perfect combination of festive flair and everyday comfort. Whether you’re making it for holiday gatherings, weekend brunch, or a midday snack, this loaf is always a hit. The chewy cranberries, crunchy pistachios, and hint of orange zest create a flavorful masterpiece that’s both simple and satisfying.

Make a loaf (or two) and share the love—don’t forget to tag your photos and leave a review. I’d love to hear how it turned out for you!

Preparation Time: 15 minutes
Cooking Time: 60 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 290 | Protein: 5g | Carbohydrates: 35g | Fat: 14g | Fiber: 2g | Sodium: 180mg

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