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Cranberry Pistachio Bread

Cranberry pistachio bread with a tender, moist crumb and jewel-like cranberries, baked in a 9x5 loaf pan. Finished with an orange glaze drizzle and a sprinkle of pistachios for sweet-tangy crunch.
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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: 420
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
  • 1 tbsp orange zest
Wet ingredients
  • 2 eggs
  • 0.75 cup plain yogurt or sour cream
  • 0.5 cup butter, melted
  • 0.25 cup orange juice
  • 1 tsp vanilla extract
Mix-ins and glaze
  • 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
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat oven to 350F. Grease and line a 9x5-inch loaf pan.
Mix wet ingredients
  1. Rub sugar and orange zest together, then whisk in eggs, yogurt, melted butter, orange juice, and vanilla until smooth.
Combine dry and wet
  1. Whisk flour, baking powder, baking soda, and salt, then fold into the wet mixture just until combined.
Add fruit and nuts
  1. Fold in cranberries and 1/2 cup pistachios, then spread the batter into the loaf pan.
Bake
  1. Bake at 350F for 55-60 minutes, until a toothpick comes out clean.
Glaze and finish
  1. Cool the loaf completely, then whisk powdered sugar and orange juice and drizzle over the top.
Serve
  1. Sprinkle with the remaining pistachios after glazing, then slice to serve.

Notes

Pro tip: rub the orange zest into the sugar to boost flavor before adding the wet ingredients. Store tightly wrapped at room temperature for up to 3 days or refrigerated for up to 5 days; freeze sliced loaf up to 2 months. For a lighter option, use low-fat yogurt (or use Greek-style yogurt) to keep the crumb tender while reducing fat.