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Donna R. Luis

Sweet and Tart Cranberry Pistachio Loaf

A soft and buttery cranberry pistachio quick bread filled with tart cranberries and chopped pistachios. Pistachio pudding mix adds subtle flavor and a delicate green tint, while the finished loaf has a tender texture and festive appearance that makes it perfect for holiday baking and sharing.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 10
Course: Bread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cranberry Pistachio Bread
  • ½ cup unsalted butter softened
  • 1 cup + 1 tablespoon sugar divided
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1¼ cups fresh whole cranberries
  • ½ cup milk
  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 3.4-ounce box instant pistachio pudding mix
  • ¼ cup chopped pistachios

Equipment

  • 9 × 5-inch loaf pan
  • Cooking spray
  • Stand mixer with paddle attachment
  • Large mixing bowl
  • Separate medium mixing bowl
  • Food processor or sharp knife for chopping cranberries
  • Whisk
  • Measuring cups and measuring spoons
  • Rubber spatula or spoon
  • Toothpick for testing doneness
  • Wire cooling rack

Method
 

  1. Prepare the Pan and Oven: Preheat the oven to 350°F. Grease a 9 × 5-inch loaf pan with cooking spray.
  2. Cream the Butter and Sugar: Place the softened butter and 1 cup of the sugar in the bowl of a stand mixer fitted with the paddle attachment.
    Beat until the mixture becomes light and fluffy.
  3. Add the Eggs and Vanilla: Add the eggs and vanilla extract, then beat well until fully combined.
  4. Prepare the Cranberries: Combine the fresh cranberries and remaining 1 tablespoon sugar in a food processor.
    Pulse just until the cranberries are roughly chopped.
    Alternatively, chop the berries by hand or leave them whole if preferred.
  5. Add the Cranberries: Add the prepared cranberries to the butter, sugar, and egg mixture. Mix on low speed just until combined.
  6. Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and instant pistachio pudding mix.
    Break apart any lumps in the pudding mix while whisking.
  7. Add the First Portion of Dry Ingredients: With the mixer running on low speed, add half of the flour mixture to the wet ingredients. Mix only until incorporated.
  8. Add the Milk: Pour in the milk and mix until combined.
  9. Finish the Batter: Add the remaining flour mixture along with the chopped pistachios. Mix just until everything is combined, avoiding unnecessary mixing.
  10. Fill the Loaf Pan: Transfer the batter to the prepared loaf pan and smooth the top.
  11. Bake the Bread: Bake for 55 to 65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  12. Cool Before Serving: Let the bread cool in the pan for a few minutes.
    Transfer it to a wire cooling rack and allow it to cool completely before slicing and serving.

Notes

  • The instant pistachio pudding mix can be omitted if preferred, although it contributes both pistachio flavor and the loaf’s pale green color.
  • Green food coloring may be added for a more intense green appearance, if desired.
  • Frozen cranberries can be used instead of fresh cranberries without thawing them first.
  • The cranberries may be roughly chopped, chopped by hand, or left whole according to your preferred texture.
  • For a plain pistachio loaf, the cranberries can be omitted.
  • Pecans or walnuts can be substituted for the pistachios if preferred.
  • Allow the loaf to cool completely before slicing for the best presentation.
  • This bread freezes well. Cool it completely, double-wrap it in plastic wrap, and freeze for later use.