Pistachio Cranberry Bread

You know that moment when you want to bake something that smells like the holidays but won’t have you elbow-deep in dough for hours? That’s where this Pistachio Cranberry Bread recipe comes in. I first made this loaf one December when I wanted a simple, beautiful holiday quick bread that looked festive enough for a brunch table but easy enough to make on a whim. After a few rounds of tweaking, I landed on this version, moist, fluffy, studded with tangy cranberries and crunchy pistachios, then drizzled with a bright citrus glaze.

Now it’s one of those recipes that makes its way into my kitchen year after year. Whether you’re baking for the holidays or just need a cozy afternoon treat, this easy cranberry bread delivers every time.

Ingredients for Pistachio Cranberry Bread

• Flour: All-purpose flour gives this bread its structure. You can swap half the AP flour for whole-wheat for a heartier loaf, or use a 1:1 gluten-free flour blend if needed.
• Sugars: A mix of granulated and light brown sugar adds depth and richness. You can replace the brown sugar with coconut sugar for a subtle caramel note.
• Dairy: Melted butter gives a rich flavor, feel free to use an equal amount of neutral oil, like avocado oil or coconut oil, if you prefer a dairy-free version. Yogurt or sour cream makes the crumb extra tender, use Greek yogurt, plain yogurt, or even buttermilk in a pinch.
• Citrus: Orange zest and orange juice add that bright holiday flavor. Try lemon for a sharper tartness or a mix of both for balance.
• Cranberries: Fresh cranberries or frozen cranberries work beautifully, just halve larger berries. Dried cranberries can be used, but soak them briefly in warm juice or water so they don’t pull moisture from the batter and dry out your bread.
• Pistachios: Roughly chopped pistachios bring color and crunch. You can substitute with almonds, walnuts, or pecans if needed.
• Glaze: Powdered sugar whisked with fresh citrus juice, adjust thickness to taste.

For the full ingredient list and instructions, see the recipe card below.

How to Make Cranberry Bread

1. Prep. Heat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment, leaving an overhang for easy lifting.
2. Dry ingredients. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. Flavor the sugar. In another bowl, rub orange zest into the granulated and brown sugars with your fingers until fragrant. Whisk in melted butter, eggs, yogurt, milk, orange juice, and vanilla until smooth.
4. Combine. Pour the wet mixture into the dry ingredients. Stir gently until only a few flour streaks remain, don’t overmix. Fold in cranberries and pistachios.
5. Bake. Spread the batter in your prepared pan and sprinkle extra pistachios on top. Bake 55-65 minutes, or until a toothpick comes out clean. If it browns too fast, tent loosely with foil for the last 10-15 minutes.
6. Cool. Let it cool in the pan 15 minutes, then lift out of the pan and transfer to a wire rack to cool completely.
7. Glaze. Whisk powdered sugar, citrus juice, and a pinch of salt until smooth. Drizzle over the cooled loaf and let set for 15 minutes before slicing.

How to Store Leftovers

Let the loaf cool completely before storing.

• Room temperature: Keep leftover cranberry bread covered at room temperature up to 3 days.
• Refrigerator: Wrap the cranberry orange bread tightly and store 4-5 days in the fridge.
• Freeze: Slice and freeze the bread in bags for up to 3 months. Reheat briefly in oven or toaster for freshness.

What to Serve with Cranberry Bread

• Hot Coffee or Chai: The sweet-tart combo pairs beautifully with warm drinks.
• Winter Fruit Salad: Adds fresh balance to the richness of the bread.
• Cranberry Pecan Cheese Ball: A savory contrast for brunch tables.
• Roasted Turkey or Ham Dinners: Slice and serve on the side for a festive touch.