Introduction

This Easy Homemade Cranberry Pistachio Bread is a delightful treat combining tart cranberries with nutty pistachios in a moist, tender loaf. Perfect for breakfast or a snack, it’s simple to make from scratch and packed with flavor.

Three slices of a dense, golden-brown cake are stacked on a white plate, resting on a white marbled surface with a part of a red-striped cloth visible at the bottom left. Each slice shows a textured inside with a light cream color and is speckled with bright red and darker bits throughout, giving a colorful contrast to the soft crumb. The edges are firmly baked to a deeper golden brown, adding a slight crispness around the slices. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter, softened
1 cup + 1 tablespoon sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cup fresh whole cranberries
1/2 cup milk
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3.4-ounce box instant pistachio pudding mix
1/4 cup chopped pistachios

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan using cooking spray.
Step 2: In a stand mixer fitted with a paddle attachment, beat the softened butter and 1 cup sugar together until the mixture is light and fluffy.
Step 3: Add the eggs and vanilla extract to the butter mixture, beating well to combine completely.
Step 4: Place the cranberries and remaining 1 tablespoon sugar in a food processor and pulse until they are roughly chopped. Alternatively, chop by hand or leave whole if you prefer. Gently fold the cranberries into the wet mixture on low speed until just combined.
Step 5: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and instant pistachio pudding mix, breaking up any lumps.
Step 6: With the mixer running on low, add half of the flour mixture to the wet ingredients and mix until just incorporated.
Step 7: Pour in the milk and mix to combine thoroughly.
Step 8: Add the remaining flour mixture and the chopped pistachios, mixing again just until everything is incorporated.
Step 9: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
Step 10: Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Step 11: Let the bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Slice and serve once cool.

Tips & Variations

For a sweeter and softer bread, consider adding a tablespoon of honey or maple syrup to the wet ingredients.
If fresh cranberries aren’t available, frozen can be used—just do not thaw them before adding to the batter to avoid excess moisture.
For an extra crunch, sprinkle some chopped pistachios on top of the batter before baking.
Replace milk with almond or oat milk for a subtle nutty flavor and a dairy-free option.

Storage

Store the bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat slices gently in a toaster oven or microwave before serving for the best texture.

How to Serve

Three thick slices of bread loaf are placed overlapping each other on a round white plate. The bread has a light golden brown crust that looks crunchy, and the inside is pale yellow with visible small red, green, and brown pieces scattered throughout, giving it a textured and colorful appearance. The bread slices are arranged on the plate that rests on a white marbled surface with a part of a white cloth with red stripes visible under the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pistachios?

Yes, you can substitute chopped walnuts or pecans to change the nutty flavor according to your preference.

Can I make this bread gluten-free?

To make a gluten-free version, replace the all-purpose flour with a gluten-free baking blend that includes xanthan gum. Baking times may vary slightly, so check doneness accordingly.