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Cranberry Pistachio Bread

Cranberry pistachio bread with a tender, just-mixed crumb and jewel-like cranberries baked in a loaf pan. Finished with a thin orange glaze drizzle and crunchy pistachio topping.
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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: 330
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep the loaf pan and oven
  1. Preheat oven to 350F. Grease and line a 9x5-inch loaf pan.
Mix wet ingredients
  1. Rub sugar and orange zest together. Whisk in eggs, yogurt or sour cream, melted butter, orange juice, and vanilla until smooth.
Combine dry and wet
  1. Whisk flour, baking powder, baking soda, and salt in a separate bowl. Fold into the wet mixture just until combined, stopping when no dry streaks remain.
Add fruit and bake
  1. Fold in cranberries and 1/2 cup pistachios. Spread the batter into the prepared pan.
  2. Bake for 55-60 minutes at 350F until a toothpick comes out clean. The loaf should be set in the center and lightly browned.
  3. Cool the loaf completely before glazing. The top should feel firm and not warm to the touch.
Glaze and finish
  1. Whisk powdered sugar and 2 tablespoons orange juice to make a smooth glaze. Drizzle over the cooled loaf.
  2. Sprinkle the remaining pistachios over the glaze. Let the glaze set briefly so the pistachios adhere.

Notes

For the best tender crumb, fold the dry ingredients in just until combined—overmixing will toughen the loaf. Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze slices in an airtight container for up to 2 months. For a lighter option, use low-fat yogurt or sour cream in the same amount.