Cranberry Pistachio Bread
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup + 1 TBSP sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 1/4 cup fresh whole cranberries
- 1/2 cup milk
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3.4-oz box instant pistachio pudding mix
- 1/4 cup chopped pistachios
Instructions
- Preheat oven to 350F and grease a 9×5" loaf pan with cooking spray.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and 1 cup sugar until light and fluffy.
- Add eggs and vanilla extract, beating well to combine.
- In a food processor, combine cranberries and 1 TBSP sugar. Pulse to process just until roughly chopped (alternatively, you can chop the berries by hand, or simply leave them whole if you prefer). Add these into the sugar and egg mixture, mixing on low speed just until combined.
- In a separate bowl, combine flour, baking powder, salt, and pistachio pudding mix. Whisk to combine, breaking apart any lumps of pudding mix.
- With the mixer on low speed, add half of the flour mixture to the wet ingredients, mixing just until incorporated.
- Add the milk, mixing to combine.
- Add remaining flour mixture and chopped pistachios, mixing just until combined.
- Transfer batter to prepared pan, smoothing out the top. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes in the pan before transferring to a cooling rack to cool completely before slicing and serving.