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!
