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Cranberry Pistachio Bread

Cranberry pistachio bread is a tender, lightly tangy loaf studded with jewel-like cranberries and crunchy pistachios. Baked at 350°F, then finished with a quick orange glaze drizzle for a bright, bakery-style finish.
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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
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
Wet ingredients
  • 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
Add-ins and glaze
  • 1 cup fresh or frozen cranberries, halved
  • 0.75 cup shelled pistachios, chopped
  • 1 cup powdered sugar
  • 2 tbsp orange juice

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 350°F; grease and line a 9x5-inch loaf pan for easy release.
Mix wet ingredients
  1. Rub sugar and orange zest together, then whisk in eggs, yogurt or sour cream, melted butter, orange juice, and vanilla extract until smooth.
Combine dry and wet
  1. Whisk flour, baking powder, baking soda, and salt, then fold into the wet mixture just until combined to keep the crumb tender.
Add fruit and nuts
  1. Fold in halved cranberries and 1/2 cup of the chopped pistachios, then spread the batter evenly into the pan.
Bake
  1. Bake at 350°F for 55-60 minutes, until a toothpick comes out clean and the top looks set.
Cool and glaze
  1. Cool the loaf completely before glazing so the icing stays thick and doesn’t run.
  2. Whisk powdered sugar with 2 tablespoons orange juice, then drizzle over the loaf and sprinkle with the remaining pistachios.

Notes

For the best texture, do not overmix after adding the dry ingredients—fold just until no flour streaks remain. Store tightly wrapped in the fridge for up to 4 days; freeze sliced portions for up to 2 months (thaw overnight in the fridge). If you prefer a dairy-light option, use plain dairy-free yogurt or sour cream in the same amount.