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Cranberry Pistachio Bread

Cranberry pistachio bread with a tender crumb and jewel-like cranberries, baked until a toothpick comes out clean. Finished with a quick orange glaze and a final sprinkle of pistachios for color and crunch.
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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 eggs
plain yogurt or sour cream
  • 0.75 cup plain yogurt or sour cream
butter
  • 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
  • 1 cup fresh or frozen cranberries, halved
pistachios
  • 0.75 cup shelled pistachios, chopped
powdered sugar
  • 1 cup powdered sugar

Equipment

  • 1 sheet pan

Method
 

Prep the loaf pan and oven
  1. Preheat the oven to 350°F, then grease and line a 9x5-inch loaf pan. Visual cue: the pan is ready with nonstick coverage before mixing.
Mix wet ingredients
  1. Rub the sugar and orange zest together, then whisk in the eggs, yogurt, melted butter, orange juice, and vanilla until smooth. Visual cue: the mixture turns glossy and evenly combined.
Mix dry into batter
  1. Whisk the flour, baking powder, baking soda, and salt together, then fold into the wet mixture just until combined. Visual cue: a thick batter forms with no dry streaks.
Add cranberries and bake
  1. Fold in the cranberries and 1/2 cup pistachios, then spread the batter into the pan. Visual cue: red cranberries and green pistachios are distributed across the top.
  2. Bake at 350°F for 55-60 minutes until a toothpick comes out clean, then cool completely. Visual cue: the loaf is set and lightly golden at the edges.
Glaze and finish
  1. Whisk the powdered sugar and 2 tablespoons orange juice until smooth, then drizzle over the cooled loaf. Visual cue: a thin white-orange glaze ribbon coats the surface.
  2. Sprinkle the remaining pistachios over the glaze right after drizzling. Visual cue: pistachios stick to the wet glaze for a speckled top.

Notes

For the best texture, fold the dry ingredients in just until the flour disappears—overmixing can make the crumb tough. Store the loaf wrapped at room temperature for up to 2 days or refrigerated for up to 5 days; freeze slices for up to 2 months (thaw overnight in the fridge). For a dairy-light swap, use plain unsweetened yogurt in place of sour cream, keeping the same amount.