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Cranberry Pistachio Bread

Cranberry pistachio bread with a tender crumb and jewel-like cranberries, finished with a white orange glaze drizzle. Baked in a 9x5 loaf pan until a toothpick comes out clean for even, sliceable texture.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup sugar
  • 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
  • 1 cup fresh or frozen cranberries, halved
  • 0.75 cup shelled pistachios, chopped
  • 1 cup powdered sugar
  • 2 tbsp orange juice for glaze

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 350°F, then grease and line a 9x5-inch loaf pan.
  2. Rub sugar and orange zest together until fragrant, then whisk in eggs, yogurt or sour cream, melted butter, orange juice, and vanilla extract.
Mix and bake
  1. Whisk all-purpose flour, baking powder, baking soda, and salt, then fold into the wet mixture just until combined.
  2. Fold in halved cranberries and 1/2 cup chopped pistachios, then spread batter evenly into the prepared pan.
  3. Bake for 55-60 minutes, until a toothpick comes out clean (cue: loaf looks set and lightly golden on top).
  4. Cool completely before glazing to prevent the drizzle from melting away.
Glaze and finish
  1. Whisk powdered sugar with 2 tablespoons orange juice to make a thick glaze.
  2. Drizzle the glaze over the loaf, then sprinkle with the remaining pistachios for a crunchy finish.

Notes

For the best texture, fold the dry ingredients in just until you no longer see streaks—overmixing can make the loaf tough. Store tightly wrapped at room temperature for 2 days or refrigerated for up to 5 days; freeze slices in an airtight container for up to 2 months. For a dairy-light option, swap in plain dairy-free yogurt or sour cream and use a plant-butter substitute in the same amount.