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Cranberry Pistachio Bread

Cranberry pistachio bread made with a tender, tender-crumb loaf studded with jewel-like cranberries and chopped pistachios, finished with a bright orange glaze. This American bakery-style method preps with zest-sugar, bakes until toothpick-clean, then drizzles with a sweet citrus glaze.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
Wet ingredients and add-ins
  • 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
Orange glaze
  • 1 cup powdered sugar
  • 2 tbsp orange juice for glaze

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep and heat
  1. Preheat oven to 350F and grease and line a 9x5-inch loaf pan, then set it aside for filling.
  2. Rub sugar and orange zest together, then whisk in eggs, yogurt, melted butter, orange juice, and vanilla until smooth.
Mix the batter
  1. Whisk all-purpose flour, baking powder, baking soda, and salt together, then fold into the wet mixture just until combined, keeping the batter thick.
  2. Fold in cranberries and 1/2 cup pistachios, spread the batter into the pan, and tap the pan lightly to level the top.
Bake and finish
  1. Bake at 350F for 55-60 minutes, until a toothpick comes out clean when inserted in the center.
  2. Cool the loaf completely, then whisk powdered sugar and 2 tablespoons orange juice until smooth.
  3. Drizzle the glaze over the loaf and sprinkle with the remaining pistachios for a visible crunchy finish.

Notes

Pro tip: rub the sugar and orange zest thoroughly before adding the eggs so the loaf has more pronounced citrus aroma in every slice. Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to 5 days; freeze slices in a sealed bag for up to 2 months. For a lighter option, use low-fat plain yogurt instead of full-fat sour cream/yogurt—texture stays tender with the same bake time.