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Cranberry Pistachio Bread

Cranberry pistachio bread with a tender crumb and jewel-like cranberries studded through the loaf. Finished with a simple orange glaze drizzle over the baked top.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Cranberry Pistachio Bread
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup sugar
  • 1 tbsp orange zest
  • 2 eggs
  • 0.75 cup plain yogurt or sour cream
  • 0.5 cup butter, melted
  • 0.25 cup orange juice
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen cranberries, halved
  • 0.75 cup shelled pistachios, chopped
  • 1 cup powdered sugar
  • 2 tbsp orange juice for glaze

Equipment

  • 1 sheet pan

Method
 

Prep and heat
  1. Preheat the oven to 350F, then grease and line a 9x5-inch loaf pan. A hot oven cue is when it reaches 350F.
Mix wet ingredients
  1. Rub the sugar and orange zest together until fragrant, then whisk in the eggs, yogurt, melted butter, orange juice, and vanilla extract. Whisk until the mixture looks smooth and glossy.
Combine and fold
  1. Whisk the flour, baking powder, baking soda, and salt in a bowl, then fold into the wet mixture just until combined. Stop as soon as no dry streaks remain.
  2. Fold in the halved cranberries and 1/2 cup of the chopped pistachios, then spread the batter into the prepared loaf pan. The loaf pan should be evenly filled.
Bake and cool
  1. Bake at 350F for 55-60 minutes until a toothpick inserted in the center comes out clean. The top should look set and lightly browned.
  2. Cool the loaf completely before glazing. The surface should feel cool to the touch.
Glaze and finish
  1. Whisk the powdered sugar with 2 tablespoons orange juice until smooth, then drizzle over the cooled loaf. The glaze should fall in thin lines and partially set on the surface.
  2. Sprinkle the remaining pistachios over the glazed loaf. The nuts should adhere lightly to the drizzle.

Notes

For the best texture, fold the dry ingredients in gently until just combined—overmixing can make the crumb tough. Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days; freeze slices for up to 2 months. For a dairy-free option, replace yogurt/sour cream with a non-dairy plain yogurt and use a plant-based butter stick melted to match the same amount.