Easy Homemade Cranberry Pistachio Bread from Scratch Recipe
This Easy Homemade Cranberry Pistachio Bread is a delightful twist on traditional quick bread recipes. Bursting with fresh cranberries and crunchy pistachios, this loaf features the subtle flavor of instant pistachio pudding mix, making it moist and flavorful. Perfect for breakfast, brunch, or a sweet snack, this bread is simple to prepare and bakes to a golden perfection.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10-12 slices) 1x
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup plus 1 tablespoon sugar, divided
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 cup milk
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3.4-ounce box instant pistachio pudding mix
Additional Ingredients
- 1 1/4 cups fresh whole cranberries
- 1/4 cup chopped pistachios
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with cooking spray to ensure the bread does not stick.
- Cream Butter and Sugar: In a stand mixer bowl fitted with a paddle attachment, beat the softened butter and 1 cup of sugar on medium speed until the mixture becomes light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Crack in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
- Chop Cranberries: Place the fresh cranberries and the remaining 1 tablespoon of sugar in a food processor. Pulse a few times until the cranberries are roughly chopped. Alternatively, you can chop them by hand or leave them whole if preferred.
- Incorporate Cranberries: Add the chopped cranberries to the wet mixture, mixing on low speed just until evenly combined to avoid overmixing.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and instant pistachio pudding mix to break up any lumps.
- Add Flour Mixture in Portions: With the mixer on low speed, add half of the flour mixture to the wet ingredients. Mix just until incorporated to avoid overmixing which can toughen the bread.
- Add Milk: Pour in the milk and mix briefly until combined, ensuring the batter remains smooth.
- Add Remaining Dry Ingredients and Pistachios: Add the remaining flour mixture and the chopped pistachios. Mix on low speed just until everything is evenly combined.
- Transfer and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely before slicing and serving for the best texture and flavor.
Notes
- You can leave the cranberries whole if you prefer larger bursts of tartness in the bread.
- Make sure not to overmix the batter once the flour is added to avoid a dense texture.
- Use fresh cranberries for the best flavor and texture; frozen cranberries can be used but may add extra moisture.
- Instant pistachio pudding mix adds moisture and flavor—do not substitute with other pudding flavors.
- Ensure the loaf pan is well greased to prevent sticking.
- Store the bread wrapped at room temperature for up to 3 days or freeze for longer storage.
Keywords: cranberry bread, pistachio bread, quick bread, holiday bread, homemade bread, moist bread, easy bread recipe
