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Cranberry Pistachio Bread

Cranberry pistachio bread is a tender, buttery quick bread baked with tart chopped cranberries, crunchy pistachios, and bright orange zest. It bakes in a 9x5-inch loaf pan until golden, with a toothpick coming out with a few moist crumbs.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
cooling 15 minutes
Total Time 1 hour 45 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 1 tbsp orange zest finely grated
  • 1 tsp vanilla extract
  • 0.5 cup milk
  • 1.5 cups fresh cranberries coarsely chopped
  • 0.5 cup shelled unsalted pistachios coarsely chopped

Equipment

  • 1 9x5-inch loaf pan
  • 1 electric mixer

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x5-inch loaf pan and line it with parchment paper, leaving overhang on the long sides.
  3. Whisk the flour, baking powder, and salt in a medium bowl.
  4. Beat the butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes.
  5. Beat in the eggs one at a time.
  6. Mix in the orange zest and vanilla.
  7. Add the flour mixture in three additions, alternating with the milk in two additions and beginning and ending with the flour; mix on low just until combined.
  8. Fold in the cranberries and pistachios.
  9. Spread the batter evenly in the prepared pan.
  10. Bake for 55 to 70 minutes, until golden and a toothpick inserted in the center comes out with a few moist crumbs.
  11. Cool in the pan for 15 minutes.
  12. Use the parchment to lift the loaf onto a wire rack and cool completely.

Notes

For a tender loaf, mix on low just until the flour is combined. Store covered in the refrigerator for up to 3 days; freeze well wrapped for up to 3 months. For a dairy-free swap, use dairy-free butter and milk.