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Cranberry Pistachio Bread

Cranberry pistachio bread with a tender crumb studded with jewel-like cranberries and crunchy pistachios, finished with a quick orange glaze drizzle. Baked in a loaf pan until the center sets, then cooled completely for clean slicing.
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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
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup sugar
  • 1 tbsp orange zest
Wet ingredients
  • 2 large 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 for glaze

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350F, then grease and line a 9x5-inch loaf pan. Make sure the liner reaches up the sides so the loaf lifts out cleanly.
Mix the batter
  1. Rub the sugar and orange zest together, then whisk in the eggs, yogurt, melted butter, orange juice, and vanilla extract. Whisk until the mixture looks smooth and glossy.
  2. Whisk the all-purpose flour, baking powder, baking soda, and salt, then fold into the wet mixture just until combined. Stop as soon as no dry streaks remain to keep the crumb tender.
  3. Fold in the cranberries and 1/2 cup chopped pistachios, then spread the batter into the prepared pan. Give the pan a gentle shake so the top levels out.
Bake and glaze
  1. Bake at 350F for 55-60 minutes, until a toothpick inserted in the center comes out clean. The loaf should look set and lightly golden on top.
  2. Cool the loaf completely before glazing. This helps the glaze drizzle stay visible and not melt into the crust.
  3. Whisk the powdered sugar with 2 tablespoons orange juice, then drizzle over the cooled loaf and sprinkle with the remaining pistachios. Add a final tap to settle the pistachios so they adhere.

Notes

Pro tip: Rubbing the orange zest into the sugar helps release citrus oils, so every slice tastes brighter. Store the loaf airtight at room temperature for up to 3 days or refrigerated for up to 5 days; freeze sliced portions for up to 2 months and thaw overnight in the fridge. For a lighter option, use plain low-fat yogurt in place of sour cream—texture stays tender without changing the bake time.