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Cranberry Pistachio Bread

Cranberry Pistachio Bread: A Delightful Holiday Treat

Cranberry Pistachio Bread is a festive treat with a magical aroma and a blend of sweet and tart flavors, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: breakfast ideas
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • ½ cup softened butter creates a rich and moist texture
  • 1 cup sugar sweetens the loaf and balances the tartness
  • 2 large eggs provide structure and richness
  • 1 teaspoon vanilla extract adds a warm depth of flavor
  • 1 cup fresh cranberries roughly chopped
  • 1 tablespoon sugar (for cranberries) helps to enhance sweetness
  • 1 ¼ cups all-purpose flour forms the base of the loaf
  • 1 ½ teaspoon baking powder acts as the leavening agent
  • ½ teaspoon salt enhances overall flavors
  • 1 package (3.4 oz) pistachio pudding mix adds creaminess and nuttiness
  • ½ cup milk helps achieve the right consistency
  • ¼ cup chopped pistachios for a delightful crunch

Equipment

  • stand mixer
  • loaf pan
  • Food processor

Method
 

Step‑by‑Step Instructions for Cranberry Pistachio Bread
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. Cream together softened butter and sugar in a stand mixer until light and fluffy, about 3-4 minutes.
  3. Add eggs and vanilla extract, mixing on low until fully combined.
  4. In a food processor, combine chopped cranberries and sugar, pulse until roughly chopped.
  5. Sift together flour, baking powder, salt, and pistachio pudding mix in a separate bowl.
  6. Gradually add half of the dry mixture to the wet ingredients, mixing gently.
  7. Pour in the milk and mix until just incorporated.
  8. Add remaining dry mixture and chopped pistachios, folding gently until combined.
  9. Transfer batter to the prepared loaf pan, smoothing the top.
  10. Bake for 55-65 minutes, checking for doneness with a toothpick.
  11. Cool in the pan for about 10 minutes before transferring to a cooling rack.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

For gluten-free, substitute all-purpose flour with a gluten-free blend. Use fresh cranberries for optimal flavor.

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