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Cranberry Pistachio Bread

Cranberry pistachio bread with a tender crumb studded with jewel-like cranberries and chopped pistachios, finished with an orange glaze drizzle. Baked in a loaf pan at 350°F until the center is set, then cooled completely for clean slices.
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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
  

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 large 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
cranberries, halved
  • 1 cup fresh or frozen cranberries, halved
pistachios, chopped
  • 0.75 cup shelled pistachios, chopped
powdered sugar
  • 1 cup powdered sugar

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F, then grease and line a 9x5-inch loaf pan. Make sure the pan is fully prepared so the batter releases easily.
Mix the batter
  1. Rub sugar and orange zest together, then whisk in eggs, yogurt or sour cream, melted butter, orange juice, and vanilla extract until smooth. The mixture should look glossy and slightly thicker.
  2. Whisk all-purpose flour, baking powder, baking soda, and salt together in a separate bowl, then fold into the wet mixture just until combined. Stop as soon as no dry streaks remain.
Add fruit and bake
  1. Fold in halved cranberries and 1/2 cup chopped pistachios, then spread the batter into the loaf pan. Distribute the fruit evenly so it bakes through.
  2. Bake at 350°F for 55-60 minutes, until a toothpick comes out clean. The loaf should be set in the center and lightly golden on top.
  3. Cool the loaf completely before glazing. This prevents the orange drizzle from soaking in too quickly and helps clean slices form.
Make and add the orange glaze
  1. Whisk powdered sugar with 2 tablespoons orange juice until smooth, then drizzle over the cooled loaf. Let the glaze set so it stays on top.
  2. Sprinkle the remaining chopped pistachios over the glaze right after drizzling. The topping should cling as the glaze sets.

Notes

For the best crumb, fold the dry ingredients in just until combined—overmixing can make the loaf tough. Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days; freeze slices wrapped well for up to 2 months. For a lighter option, use plain low-fat yogurt in place of full-fat sour cream or yogurt.