Cranberry Pistachio Bread Recipe

Name: Cranberry Pistachio Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Whole Wheat Pastry Flour (256g); 1-1/2 cup Raw, Organic Cane Sugar; 1 package (about 3.4 Oz. Size) Instant Pistachio Pudding Mix; 3/4 teaspoons Salt; 2 teaspoons Baking Powder; 1 teaspoon Ginger Powder; 1 cup Dried Cranberries, Diced; 1/2 cups Roasted Salted Pistachio, Roughly Chopped And Divided; 1-1/2 cup Unsweetened Vanilla Almond Milk; 6 Tablespoons 2% Plain Greek Yogurt; 2 Eggs; 3/4 teaspoons Vanilla Extract

Servings: persons

2 cups Whole Wheat Pastry Flour (256g)
1-1/2 cup Raw, Organic Cane Sugar
1 package (about 3.4 Oz. Size) Instant Pistachio Pudding Mix
3/4 teaspoons Salt
2 teaspoons Baking Powder
1 teaspoon Ginger Powder
1 cup Dried Cranberries, Diced
1/2 cups Roasted Salted Pistachio, Roughly Chopped And Divided
1-1/2 cup Unsweetened Vanilla Almond Milk
6 Tablespoons 2% Plain Greek Yogurt
2 Eggs
3/4 teaspoons Vanilla Extract

1
Preheat oven to 350u00b0F and spray a loaf pan with cooking spray.
2
In a large bowl, mix all dry ingredients: whole wheat pastry flour, sugar, pudding mix, salt, baking powder and ginger. Stir in diced cranberries and 1/4 cup of the diced pistachios. Set aside.
3
In a medium bowl, whisk milk, yogurt, eggs and vanilla until combined.n Slowly add dry ingredients into wet a little at a time. Stir just until moistened and you do not see streaks of flour. Do not overmix!
4
Pour into the prepared loaf pan and sprinkle with the remaining 1/4 cup chopped pistachios. Bake for 1 hour to 1 hour 30 minutes, until golden and an inserted toothpick comes out clean. Let cool in the pan completely.
5
Once completely cooled, slice and devour!
6
Note: The beauty of this recipe is that you can change it up! Want almonds instead of pistachios? Go for it! Switch it up with a different dried fruit or pudding mix!

487

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups Whole Wheat Pastry Flour (256g), 1-1/2 cup Raw, Organic Cane Sugar, 1 package (about 3.4 Oz. Size) Instant Pistachio Pudding Mix, 3/4 teaspoons Salt, and more.

Yes, Cranberry Pistachio Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cranberry Pistachio Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions