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Cranberry Pistachio Bread with Orange Glaze Recipe

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4.1 from 12 reviews

  • Author: Emma
  • Total Time: 1 hour 25 minutes
  • Yield: 10 servings

Description

This Cranberry Pistachio Bread is a moist, flavorful loaf perfect for breakfast or a snack. Bursting with tart fresh cranberries, crunchy pistachios, and zesty orange notes, it is topped with a tangy citrus glaze that adds a delightful sweetness. The bread combines simple pantry ingredients with fresh fruit and nuts for a beautifully balanced loaf that’s both festive and comforting.

Ingredients

Dry Ingredients

  • 1¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ cup granulated sugar
  • ¼ cup light brown sugar (packed)

Wet Ingredients

  • Zest of 1 large orange (about 1 tbsp, plus 1 tbsp fresh orange juice)
  • ½ cup unsalted butter (melted and slightly cooled) or ½ cup neutral oil
  • 2 large eggs (room temperature)
  • ½ cup plain yogurt or sour cream (room temperature)
  • ¼ cup milk (room temperature)
  • 1 teaspoon vanilla paste

Mix-ins and Toppings

  • 1½ cups fresh or frozen cranberries (halved if large, no need to thaw)
  • ½ cup shelled pistachios (roughly chopped, plus extra for topping)

Glaze

  • 1 cup powdered sugar
  • 2–3 tablespoons fresh orange juice (or a mix of orange and lemon juice for extra tang)
  • Pinch of salt

Instructions

  1. Preheat the oven: Heat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, creating a sling for easy bread removal.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt until well combined.
  3. Prepare the sugars and wet mixture: In a separate bowl, rub the orange zest into the granulated and brown sugars with your fingers until fragrant. Then whisk in the melted butter, eggs, yogurt or sour cream, milk, fresh orange juice, and vanilla paste until smooth.
  4. Combine wet and dry ingredients: Pour the wet ingredient mixture into the dry ingredients and gently stir until just combined, leaving a few streaks to avoid overmixing. Carefully fold in the cranberries and pistachios, making sure to scrape the bottom of the bowl to incorporate all ingredients evenly.
  5. Fill and bake: Pour the batter into the prepared loaf pan, level the top, and sprinkle extra pistachios for a crunchy topping. Bake for 55 to 65 minutes, or until a skewer inserted in the center comes out clean or with a few moist crumbs. If the bread browns too quickly, tent it loosely with aluminum foil for the last 10 to 15 minutes.
  6. Cool the bread: Allow the bread to cool in the pan for 15 minutes, then lift it out using the parchment sling and transfer to a wire rack to cool completely.
  7. Prepare the glaze and finish: Whisk together powdered sugar, fresh citrus juice, and a pinch of salt until smooth and pourable. Drizzle the glaze evenly over the cooled loaf and let it set for about 15 minutes before slicing and serving.

Notes

  • For extra tang, mix lemon juice with the orange juice in the glaze.
  • You can substitute neutral oil for the melted butter if preferred.
  • If using frozen cranberries, no need to thaw before adding to the batter.
  • Store the bread in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • This bread freezes well; wrap tightly and freeze for up to 3 months.
  • Prep Time: 20 minutes
  • Cook Time: 55-65 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://myeasyplate.com/cranberry-pistachio-bread-with-orange-glaze-recipe/