Go Back

Cranberry Pistachio Bread

Cranberry pistachio bread with a tender, lightly spiced crumb studded with jewel-like cranberries and chopped pistachios. Baked in a loaf pan and finished with a simple orange glaze drizzle.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert, Desserts & Baking
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup sugar
Wet ingredients
  • 1 tbsp orange zest
  • 2 eggs
  • 0.75 cup plain yogurt or sour cream
  • 0.5 cup butter, melted
  • 0.25 cup orange juice
  • 1 tsp vanilla extract
Fruit and nuts
  • 1 cup cranberries, halved
  • 0.75 cup shelled pistachios, chopped
Glaze
  • 1 cup powdered sugar
  • 2 tbsp orange juice for glaze

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep the loaf pan and oven
  1. Preheat the oven to 350F, then grease and line a 9x5-inch loaf pan.
Mix wet ingredients
  1. Rub the sugar and orange zest together, then whisk in the eggs, yogurt or sour cream, melted butter, orange juice, and vanilla until smooth.
Combine dry and wet
  1. Whisk the flour, baking powder, baking soda, and salt, then fold into the wet mixture just until combined (no dry streaks).
Add cranberries and pistachios
  1. Fold in the halved cranberries and 1/2 cup of the chopped pistachios, then spread the batter into the prepared pan.
Bake
  1. Bake for 55-60 minutes at 350F until a toothpick comes out clean, with the top set and lightly golden.
Cool and glaze
  1. Cool the loaf completely before glazing.
Finish
  1. Whisk powdered sugar with 2 tablespoons orange juice, then drizzle over the loaf and sprinkle with the remaining pistachios.

Notes

To keep the crumb tender, fold the dry ingredients just until combined—overmixing can make the loaf tough. Store airtight at room temperature up to 3 days or refrigerate up to 5 days; freeze the unglazed loaf up to 2 months (thaw and glaze after thawing). For a dairy-light option, use plain nonfat yogurt or a dairy-free yogurt substitute in the same amount.