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Cranberry Pistachio Bread

Cranberry pistachio bread bakes up tender with tart chopped cranberries, crunchy pistachios, and bright orange flavor. Bake it in a 9x5-inch loaf pan until a toothpick comes out with a few moist crumbs.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
cooling 15 minutes
Total Time 1 hour 40 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 325
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt fine
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs large, at room temperature
  • 1 tbsp orange zest finely grated
  • 0.5 cup sour cream at room temperature
  • 0.25 cup orange juice fresh
  • 1.5 cups cranberries fresh, coarsely chopped
  • 0.75 cup pistachios shelled, unsalted, chopped

Equipment

  • 1 9x5-inch loaf pan

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x5-inch loaf pan.
  3. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
  4. Beat the butter and sugar in a large bowl until light and fluffy, about 2 minutes.
  5. Beat in the eggs one at a time.
  6. Mix in the orange zest.
  7. Mix in the sour cream and orange juice until combined.
  8. Stir in the flour mixture just until no dry streaks remain.
  9. Fold in the cranberries and pistachios.
  10. Spread the batter evenly in the prepared pan.
  11. Bake for 60 to 70 minutes, tenting loosely with foil if the top browns too quickly; the loaf is done when a toothpick inserted in the center between cranberries comes out with a few moist crumbs.
  12. Cool the loaf in the pan for 15 minutes.
  13. Turn it out onto a wire rack.
  14. Cool completely before slicing.

Notes

For the doneness check, insert the toothpick between cranberries. Store covered in the refrigerator for up to 4 days; freeze slices for up to 3 months. For a gluten-free version, use a cup-for-cup gluten-free flour blend.