Introduction to Cranberry Pistachio Bread
As someone who lives in the beautiful chaos of everyday life, I often find myself searching for recipes that are not only quick but also provide a touch of delight. That’s where this Cranberry Pistachio Bread comes in—a perfect marriage of sweetness and nuttiness, it’s my go-to for brunches, gift-giving, or even a late-night snack. Making this bread allows me to enjoy the tartness of cranberries paired with the crunchy goodness of pistachios. It’s not just a treat; it’s a small moment of joy amidst the busyness. You’ll love how simple it is to whip up!
Why You’ll Love This Cranberry Pistachio Bread
This Cranberry Pistachio Bread is a delightful blend of flavors and textures that makes baking a breeze. In just about an hour, you can enjoy a slice of deliciousness fresh from the oven. It’s perfect for busy moms like me, offering a sweet pick-me-up that appeals to everyone. Whether it’s an afternoon treat or a breakfast staple, the unique taste will have your family coming back for seconds!
Ingredients for Cranberry Pistachio Bread
Gathering the right ingredients is part of the fun! Here’s what you’ll need for this delightful Cranberry Pistachio Bread:
- Unsalted Butter: This provides richness and moisture. Softening it beforehand makes creaming easier.
- Sugar: The sweetness balance, with a touch for the cranberries. A must for that delightful crumb.
- Eggs: They help bind everything together and add fluffiness to the loaf.
- Vanilla Extract: A splash of vanilla intensifies the flavors, bringing warmth to the bread.
- Fresh Whole Cranberries: Tart and juicy, they add a burst of flavor and beautiful color.
- Milk: This keeps the bread moist and enhances its overall texture.
- All-Purpose Flour: The staple base of the recipe, giving structure to our delicious loaf.
- Baking Powder: This little agent of rise helps the bread fluff up beautifully as it bakes.
- Salt: A pinch is essential for elevating all the flavors and balancing sweetness.
- Pistachio Pudding Mix: This adds a nutty flavor and helps keep the bread soft and moist.
- Chopped Pistachios: For that delightful crunch that contrasts beautifully with the soft bread.
Feel free to play around with substitutions: coconut milk can replace regular milk for a twist, or chocolate chips could stand in for cranberries if your family prefers sweet over tart. Check the end of the article for precise measurements and a printable version of the recipe!
How to Make Cranberry Pistachio Bread
Now comes the fun part—making the Cranberry Pistachio Bread! Follow these steps, and you’ll have a delightful loaf to enjoy in no time.
Preheat and Prepare
First things first, let’s get that oven going! Preheat it to 350°F. This ensures even baking. While it heats up, grab your 9×5″ loaf pan and grease it with cooking spray. You want to ensure that your beautiful creation slides right out later! Alternatively, lining the pan with parchment paper works wonderfully too.
Creaming the Butter and Sugar
In your stand mixer, combine your softened butter and 1 cup of sugar. Creaming them together is crucial because it creates a light and airy texture in your bread. Beat on medium speed until it’s fluffy and well-combined. Aim for a pale, almost creamy consistency. Trust me; this step makes a world of difference!
Adding Eggs and Vanilla
Now, it’s time to crack in those eggs and pour in the vanilla extract. Adding these brings richness to your batter and helps bind everything together. Mix until everything is well combined, and you see a lovely soft batter forming. Don’t worry if it looks a tad runny; that’s just perfect!
Preparing Cranberries
Next, let’s get those fresh cranberries ready! In your food processor, combine the cranberries with 1 tablespoon of sugar. Pulse just until they’re roughly chopped; we want them chunky to create bursts of tartness throughout the bread. This step elevates the flavor, adding that delightful tart tang!
Mixing Dry Ingredients
In a separate bowl, sift together the flour, baking powder, salt, and pistachio pudding mix. This is where all the dry ingredients come together. Make sure there are no lumps in the pudding mix; we want everything nice and even. You can even use a whisk to mix it thoroughly—think about it as giving the dry ingredients a mini workout!
Combines Wet and Dry Mixtures
With your mixer on low speed, it’s time to add half of the dry mixture to the wet ingredients. Mix gently until combined. Pour in the milk next, and mix again just until it’s incorporated. Then, add the remaining dry mixture and the chopped pistachios. Mix carefully, but be cautious not to over-mix! You want a few flour specks but don’t worry; they’ll disappear while it bakes.
Baking the Bread
Transfer your batter to the prepared loaf pan and smooth the top. Now, pop it in the oven. Bake for 55-65 minutes, but keep an eye out. You’ll know it’s done when a toothpick inserted in the center comes out clean. The top should look golden and slightly cracked—just gloriously rustic! Let it cool in the pan for a few minutes before moving it to a cooling rack to cool completely.
Tips for Success
- Ensure butter is softened for easier mixing.
- Pulse cranberries just enough to keep some chunkiness for texture.
- Don’t skip greasing the loaf pan—no one likes a stuck loaf!
- Check your bread a few minutes before the timer goes off.
- Allow cooling time for better slicing—trust me, it’s worth it!
Equipment Needed
- Stand Mixer: If you don’t have one, a hand mixer will work just fine!
- Loaf Pan: A 9×5″ pan is ideal, but any similar size will do.
- Food Processor: You can chop the cranberries by hand if needed.
- Mixing Bowls: Have a couple ready for wet and dry mixes.
- Measuring Cups and Spoons: Essential for precise ingredient portions.
Variations on Cranberry Pistachio Bread
- Nutty Twist: Add chopped walnuts or almonds for extra crunch and flavor. They pair beautifully with cranberries!
- Chocolate Delight: Swap chopped pistachios with chocolate chips for a sweet indulgence. Who can resist chocolate?
- Gluten-Free Option: Use a gluten-free all-purpose flour blend for a delicious gluten-free version. Ensure the baking powder is gluten-free, too!
- Orange Zest: Add a teaspoon of fresh orange zest for a bright citrus note that complements the cranberries perfectly.
- Dried Fruits: Consider incorporating dried apricots or cherries for a different fruity touch. It creates a unique flavor profile!
Serving Suggestions for Cranberry Pistachio Bread
- Morning Delight: Enjoy a slice for breakfast with a pat of butter or cream cheese.
- Snack Pairing: Serve with a hot cup of herbal tea for a cozy afternoon treat.
- Brunch Star: Present it on a beautiful platter, garnished with fresh berries for a pop of color.
- Holiday Treat: Drizzle with a simple icing for festive occasions, making it extra special.
FAQs about Cranberry Pistachio Bread
Can I use frozen cranberries for this recipe?
Absolutely! Just ensure to thaw and drain them first. Frozen cranberries will work beautifully, although fresh will give a slightly different flavor and texture.
How should I store Cranberry Pistachio Bread?
Keep it in an airtight container at room temperature for up to three days. If you want to store it longer, wrap it tightly and freeze it for up to three months. Just let it thaw before enjoying!
Can I make this bread ahead of time?
Yes! This bread is perfect for making in advance. Bake it a day or two before an event or brunch. It’ll be just as delicious, if not better, as the flavors meld together.
What can I serve with Cranberry Pistachio Bread?
It pairs well with a variety of spreads! Try butter, cream cheese, or even a dollop of yogurt. Add a cup of tea or coffee for a delightful experience.
Is Cranberry Pistachio Bread suitable for dietary restrictions?
Definitely! For gluten-free options, just use a gluten-free all-purpose flour blend. You can personalize it to fit various diets, while still enjoying delicious flavors!
Final Thoughts
There’s something truly special about baking this Cranberry Pistachio Bread. The enticing aroma fills your home, bringing a sense of comfort and warmth. As I slice into the bread, the vibrant cranberries and crunchy pistachios create a delightful contrast. It’s more than just a recipe; it’s a connection to joyful moments shared with family at the table. Whether you enjoy it at breakfast or serve it at a gathering, this bread not only satisfies the taste buds but also nourishes the soul. Embrace the culinary adventure, and let this delicious loaf become a cherished tradition in your home!
Print
Cranberry Pistachio Bread
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Cranberry Pistachio Bread is a moist and flavorful bread combining the tartness of cranberries with the nutty crunch of pistachios, perfect for any occasion.
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup + 1 TBSP sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 1/4 cup fresh whole cranberries
- 1/2 cup milk
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3.4-oz box instant pistachio pudding mix
- 1/4 cup chopped pistachios
Instructions
- Preheat oven to 350F and grease a 9×5″ loaf pan with cooking spray.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and 1 cup sugar until light and fluffy.
- Add eggs and vanilla extract, beating well to combine.
- In a food processor, combine cranberries and 1 TBSP sugar. Pulse to process just until roughly chopped. Add these into the sugar and egg mixture, mixing on low speed just until combined.
- In a separate bowl, combine flour, baking powder, salt, and pistachio pudding mix. Whisk to combine, breaking apart any lumps of pudding mix.
- With the mixer on low speed, add half of the flour mixture to the wet ingredients.
- Add the milk, mixing to combine.
- Add remaining flour mixture and chopped pistachios, mixing just until combined.
- Transfer batter to prepared pan, smoothing out the top.
- Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes in the pan before transferring to a cooling rack to cool completely.
Notes
- Ensure the butter is softened for better mixing.
- For a richer flavor, you can toast the pistachios before adding.
- This bread can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
