This Green Cranberry-Pistachio Bread has a moist, tender crumb. It’s great for breakfast, but also the perfect snack when you’re craving something sweet.
Ever since I tried pistachio gelato in Italy one summer years ago, I’ve been obsessed with these little green nuts (botanically, however, they’re seeds). With their subtly sweet taste and pleasant herbal notes, pistachios are, in my opinion, one of the most gourmet nuts. Originally from Central Asia, pistachios were introduced to the United States in the mid-19th century, and by the 1880s, the first pistachio trees were planted in California. To this day, the state accounts for roughly 99% of the country’s production.
In Italy, where I sampled that phenomenal pale-green gelato, pistachios are primarily grown in Sicily. But no matter where you go in the country, it’s clear Italians have a true love affair with this nut. I’ve tasted pistachio pesto, pistachio biscotti, cannolis filled with pistachio cream (which I could eat by the spoonful, and often do), and even pasta made with pistachios. Inspired by my culinary travels in this land of good eating, I’ve started incorporating pistachios into many recipes, including this beautifully moist pistachio bread studded with ruby-red cranberries. Its texture resembles banana bread, but in terms of flavor and visual appeal, banana bread just can’t compare. This is the kind of bread you’ll love year-round with herbal tea or espresso, and its colors make it perfect for Christmas gifting.
Is Green Cranberry-Pistachio Bread Healthy?
Pistachios are high in protein and a good source of healthy fats. They also contain vitamins, minerals, and antioxidants. The bread is made with whole-wheat pastry flour, which is a source of fiber. Though it’s relatively low in fat, it does contain sugar, making it a treat that should be enjoyed in moderation. Additionally, the recipe calls for a box of pistachio pudding mix. Admittedly, the stuff is highly processed (which is something I generally try to avoid in my cooking), but it does give the bread its irresistible crumb. Don’t fret. You’re not eating it by the bucketfuls, so you’ll be okay.
The Gourmet Uses of Pistachios
Pistachios don’t come cheap, so as much as I love snacking on them, I prefer to give them a leading role in some of my fanciest recipes. Finely chopped, I’ve mixed them with breadcrumbs, garlic, lemon, and mint to create a crisp coating for a rack of lamb. When the holidays roll around, I roughly chop them and add them to my chocolate-peppermint bark. I’ve blitzed pistachios into a fine powder for making elegant French macarons and financiers (small, rectangular cakes). I’ve even turned them into a nut butter that I enjoy on toast or use to fill dates, which I then dip in dark chocolate. Pistachios truly are the emerald of nuts!
How to Make Ahead and Store
In order to retain its beautiful texture, this bread is best stored in an airtight container at room temperature. It will stay good for up to 3 days. Storing it in the fridge will affect its texture but extend its shelf life by up to 1 week. The bread can be frozen for up to 3 months, whole or in slices, tightly wrapped in parchment paper or plastic, and stored in Ziploc bags.
Serving Suggestions
Can’t get enough pistachio flavor? Slather the warm bread with salted butter and some homemade Pistachio Butter. Love pistachios as much as I do and in need of some culinary inspiration? You’ll love this elegant Pistachio Crêpe Cake and this Pistachio-Crusted Chicken With Coriander-Yogurt Sauce. Both are perfect for entertaining.
Ingredients
- 2 cups whole-wheat pastry flour (256g)
- 1 1/2 cups raw organic cane sugar
- 1 package instant pistachio pudding mix
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1 cup dried cranberries chopped
- 1/2 cup roasted salted pistachios roughly chopped and divided
- 1 1/2 cups unsweetened vanilla almond milk
- 4 tablespoons 2% plain Greek yogurt
- 2 eggs
- 3/4 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees Fahrenheit and spray a loaf pan with cooking spray.
- In a large bowl, mix all your dry ingredients (whole-wheat pastry flour, sugar, pudding mix, salt, baking powder, and ginger). Stir in the diced cranberries and 1/4 cup of the diced pistachios. Set aside.
- In a medium bowl, whisk the milk, yogurt, eggs, and vanilla until combined.
- Slowly add the dry ingredients into the wet a little at a time.
- Stir just until moistened and you do not see streaks of flour, but do not overmix.
- Pour the batter into the prepared loaf pan and sprinkle with the remaining 1/4 cup chopped pistachios.
- Bake for 1 hour to 1 hour and 30 minutes, until golden and a tooth pick inserted in the center comes out clean.
- Let cool in the pan completely.
- Once it is completely cooled, slice and DEVOUR!
Nutrition
This bread tastes delicious! I have made it twice but I can’t seem to get it cooked through to get a clean toothpick. Is there some trick to that? 2 different ovens. What size is your pan? I have been using a 5-1/2 x 9-1/2″.
Hi Barbara! I’m so glad you love this bread as much as I do! I’m sorry you’ve been having some trouble with getting it cooked through. I’ve got a few tips you can take into account when baking:
1. Use an instant-read thermometer to check if the bread is properly cooked through. The internal temperature should be around 190°F (88°C) when it’s done.
2. Sometimes, oven temperatures can be off. Use an oven thermometer to verify if your oven’s temperature is accurate.
3. A 9 x 5-inch loaf pan is commonly used for bread, so your pan should work fine, but it might take a longer time to cook through due to the slightly larger size.
4. I gave a baking time of 1 hour to an hour and a half, but you might want to try increasing the baking time gradually, checking the bread every 5 minutes after the initial recommended time.
I hope these tips help and you’re able to make perfectly-cooked bread every time!