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Cranberry Pistachio Bread

Cranberry pistachio bread with a tender crumb and jewel-toned cranberries, baked in a loaf pan and finished with a quick orange glaze drizzle. The batter comes together with a yogurt base for moisture, plus buttery melted texture and crunchy pistachios.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert, Desserts & Baking
Cuisine: American
Calories: 310
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
Wet ingredients
  • 0.75 cup sugar
  • 1 tbsp orange zest
  • 2 eggs
  • 0.75 cup plain yogurt or sour cream
  • 0.5 cup butter, melted
  • 0.25 cup orange juice
  • 1 tsp vanilla extract
Fill-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
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 350F, then grease and line a 9x5-inch loaf pan so the loaf releases cleanly.
Mix the wet base
  1. Rub the sugar and orange zest together, then whisk in the eggs, yogurt or sour cream, melted butter, orange juice, and vanilla until smooth.
Combine dry and wet
  1. Whisk the all-purpose flour, baking powder, baking soda, and salt, then fold into the wet mixture just until combined so the crumb stays tender.
Fold in add-ins and bake
  1. Fold in the cranberries and 1/2 cup of the chopped pistachios, then spread the batter into the prepared loaf pan.
Bake until set
  1. Bake for 55-60 minutes at 350F until a toothpick inserted in the center comes out clean, then cool completely before glazing.
Glaze and finish
  1. Whisk the powdered sugar with the 2 tablespoons orange juice to make a thick drizzle, then drizzle over the cooled loaf.
  2. Sprinkle the remaining pistachios over the glaze so they stay visible on top.

Notes

For the best tender crumb, fold the flour mixture just until you no longer see dry streaks—overmixing will make the loaf tough. Store covered at room temperature up to 3 days or refrigerate up to 5 days; freeze sliced pieces up to 2 months. For a lighter option, use plain low-fat Greek yogurt (or use sour cream) without changing bake time.