Cranberry Pistachio Bread Recipe

Pistachio Cranberry Bread with orange glaze on a cutting board with two slices

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This Pistachio Cranberry Bread recipe is the perfect festive quick bread, soft, moist, and bursting with tart cranberries and crunchy pistachios in every bite. A hint of fresh orange zest brightens the flavor, and a drizzle of citrus glaze takes it over the top. It’s an easy loaf that feels special enough for the holidays but simple enough for a cozy weekend bake. Serve it for brunch, gift it to friends, or enjoy a warm slice with your morning coffee.

Prep Time15

Cook Time1 10

Total Time1 25

Course: adult snack, Breakfast, brunch

Cuisine: American

Servings:

Author: Kellie

Cost: $5

Equipment

loaf pan
stand mixer
mixing bowl
whisk
measuring cup
measuring spoon
zester
chef's knife

Ingredients

Bread

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
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 temp
½ cup plain yogurt or sour cream room temp
¼ cup milk room temp
1 teaspoon vanilla extract
1½ cups fresh or frozen cranberries halved if large (no need to thaw)
½ cup shelled pistachios roughly chopped, plus extra for topping

Citrus Glaze

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

Instructions

Heat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with a parchment sling.
In a large bowl whisk flour, baking powder, baking soda, and salt.
In another bowl, rub orange zest into the granulated and brown sugars with fingers until fragrant. Whisk in melted butter, eggs, yogurt, milk, orange juice, and vanilla until smooth.
Pour wet ingredients into the dry ingredients; stir gently until a few streaks remain (don’t overmix). Fold in cranberries and pistachios being sure to scrape the batter from the bottom of the bowl.
Pour the batter into pan, level, and sprinkle a few extra pistachios on top. Bake 55-65 minutes, until a tester comes out clean or with a few moist crumbs. If browning too quickly, tent loosely with foil for the last 10-15 minutes.
Cool in pan 15 minutes, then lift out and cool completely on a rack.
Make the glaze. Whisk powdered sugar, citrus juice, and a pinch of salt until smooth and pourable. Drizzle over the cooled loaf; let set 15 minutes before slicing.

Notes

Cranberries: You can use fresh or frozen cranberries, no need to thaw before baking. If using dried cranberries, soak them in a bit of warm orange juice for 10 minutes to plump them up.
Pistachios: Lightly toast the pistachios in a dry skillet for a few minutes to bring out their nutty flavor. Chopped almonds or pecans also work great in a pinch.
Citrus Glaze: Mix and match your citrus! Orange adds sweetness, lemon adds tartness, use both for the best balance.
Baking Tip: If the top of your bread starts to brown before the center is done, tent the loaf loosely with foil during the last 10-15 minutes of baking.
Texture Tip: Be sure not to over-mix your batter once you add the wet ingredients, this keeps the crumb soft and fluffy.
Make Ahead: This loaf actually tastes even better the next day as the flavors meld. Perfect for gifting or prepping ahead for holiday brunches.
Storage: Store covered at room temperature for up to 3 days, refrigerate up to 5 days, or freeze slices for up to 3 months. Reheat briefly in the toaster or oven for that “freshly baked” feel.

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