Cranberry Pistachio Bread is a festive holiday quick bread that’s easy to make from scratch and is the perfect holiday gift for anyone who deserves a special treat.
This homemade cranberry pistachio bread comes together quickly for an easy Christmas morning breakfast or dessert treat–or give it as a gift!
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My original Holiday Pistachio Bread has been both a family and reader favorite for years.
It’s moist and flavorful and looks like Christmas on a plate.
Some of you were looking for something that didn’t use a boxed cake mix. Something that felt a little more homemade.
I’ve heard your requests and developed this pistachio bread recipe without cake mix.
It’s just as easy to make, tastes amazing, and is beautiful enough to give as a gift.
This cranberry pistachio quick bread is going to be your new favorite edible gift! There’s good reason why it made it onto my list of the best pistachio desserts!
This from-scratch pistachio loaf with cranberries is easier to make than you think.
The cake-mix version of this recipe was popular because it was so effortless.
Well, I’m here to tell you that making pistachio bread from scratch is just as simple.
As a bonus, you probably have most of these ingredients in your pantry.
In just over an hour, you can be enjoying a warm slice of lovely pastel green pistachio bread studded with fresh sweet cranberries for breakfast, dessert, or an anytime treat.
More Pistachio and Cranberry Recipes You’ll Love:
- Cranberry Pistachio Cookies
- Pistachio Whoopie Pies
- Pistachio Cream Pie
- Pistachio Banana Bread
- Traditional Nantucket Cranberry Pie
- Cranberry Orange Muffins
- Pistachio Pudding Cookies
- Instant Pot Nantucket Cranberry Pie
- Cranberry Orange Shortbread Cookies
- Cream Cheese Cranberry Bread
- Cranberry Banana Bread
- Pistachio Fluff Delight
- Pistachio Bundt Cake
- Pistachio Puppy Chow
- Pistachio Cupcakes
- Pistachio Kiss Cookies
- Cream Cheese Cranberry Muffins
How to Make Cranberry Pistachio Nut Bread
It’s really easy to make cranberry pistachio bread from scratch!
Ingredients You’ll Need:
- Butter
- Sugar
- Eggs
- Vanilla extract
- Whole fresh cranberries
- Milk
- All-purpose flour
- Baking powder
- Salt
- Instant pistachio pudding mix
- Chopped pistachios
How to Make It:
(Full printable recipe is available below)
Cream butter and sugar. First, you’ll use your electric mixer to cream together the butter and sugar with the paddle attachment.
When light and fluffy, add in the eggs and vanilla extract.
Chop the cranberries. Next, you’ll combine the whole cranberries with 1 TBSP of sugar in a food processor.
Pulse the berries until just roughly chopped and stir them into the butter and sugar mixture.
Combine the dry ingredients. In a separate bowl, whisk together flour, baking powder, salt, and pistachio pudding mix.
You’ll want to be sure to break up any lumps. There may be some small pieces of nuts in your pudding mix, but those are fine.
Mix everything together. Begin by adding about half of the dry ingredients to the mixer on low speed.
Add the 1/2 cup of milk followed by the remaining dry ingredients and the chopped pistachios.
Bake. Pour the batter into a prepared loaf pan and smooth out the top.
Bake in preheated oven until golden brown on top and a toothpick inserted in the center comes out clean.
Notes and Adaptations:
- To make this bread even prettier, you can sprinkle the top with more chopped pistachios just before baking.
- The bread will slice easier the day after you make it (or once it’s completely cooled). Use a serrated or electric knife for the best results.
- This pistachio bread with cranberries freezes well. Wrap in two layers of plastic wrap before freezing, and be sure to eat it within two or three months for the best taste.
Recommended Equipment:
Cranberry Pistachio Bread
This homemade cranberry pistachio bread is a delicious and lovely loaf of quickbread--perfect for the holidays!
Ingredients
- 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 9x5" 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. 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.
- 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.
Notes
The pudding mix can be omitted if preferred, though I love the light green hue and the hints of pistachio flavor it adds.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 234Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 63mgSodium: 242mgCarbohydrates: 25gFiber: 1gSugar: 4gProtein: 5g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
Be sure to save this recipe to your favorite board on Pinterest!
Will I get a good enough pistachio flavor from 1 box in this recipe. As the recipe with yellow cake mix amd 3 boxes?
Also do you think Almond milk would be ok instead of regular milk?
Hi Faith! This recipe only makes one loaf, whereas the recipe with cake mix and 3 boxes of pudding mix makes 2 loaves…so this one uses about half a box of pudding mix less (per loaf) than the other recipe. I think the pistachio flavor is pretty close, but maybe a tad less pronounced than the other recipe. You could always add more pudding mix if you’d like. And yes, I think almond milk would be fine! Enjoy! 🙂
Could I sub fresh whole cranberries with dried?
Hi Amy! Sure, that should work fine. Enjoy! 🙂
How long does the cranberry pistachio bread stay fresh?
Hi Christine! It’s freshest when eaten within 1-3 days. If you want to make it ahead of time, you can also freeze it. Enjoy! 🙂
Do I need to alter any of the recipe to use mini loaf pans? I want to give as gifts. I’ve already tried , and shortened the cooking time. They still came out dry. I don’t bake very often. So, I’m not sure what else I can change. Please help
Do I need to alter the recipe to use mini loaf pans? I want to give as gifts. I’ve already tried, and shortened the cooking time. They still came out dry. I don’t bake very often. So I’m not sure what else I can change. Please help
If I use dried cranberries, do I need to adjust the amount?
Hi Marcy! I would probably keep it the same, but you could increase or decrease depending on your preference. You may want to decrease to 1 cup, since dried cranberries will be a little sweeter than fresh. Enjoy! 🙂
How long is baking time for mini breads?
Hi Sherri-Lynn! I haven’t tried it myself, but I think I’d start checking mini loaves around 30-40 minutes. Hope that helps–enjoy! 🙂
Can I use frozen cranberries? If so do I need to the them to chop them up?
Hi Yvette! I haven’t tried this with frozen cranberries, so I can’t say for sure, but I’d think it would work fine. Typically there’s no need to thaw frozen cranberries first, and I think chopping them would just be a matter of preference. Hope that helps! 🙂
Already made this once. It was absolutely delicious! Getting ready to make it again for Christmas company. It’s perfect colors for a Christmas breakfast, red cranberries and green pistachio from the pudding.
Thanks so much for this recipe.
I’m so glad you enjoyed it, Darlene! I agree, it’s just so festive! 🙂
Delicious recipe! Could this be used as muffins?? How long do you think the bake time would be?
Hi Dora! I’m so glad you enjoyed it. 🙂 Yes, you can bake these as muffins for about 20-22 minutes.
What size box of pudding mix do you use 1 ounce or 3.4 ounces?
Hi Ellyn! It’s a 3.4-oz package of instant pudding mix. Enjoy! 🙂
Yum! I wish I could post a picture. We doubled this recipe and put it in the Nordic Ware Yule log Bundt cake mold. It turned out beautifully. There was enough dough left over to fill 2 mini loaf pans-Just enough for the baker (me) to have before serving to guests. This will definitely be a yearly Christmas tradition and for whatever other occasion I can think of….Happy Saint Patties’ day perhaps.
It was awesome the same day but the next day this bread was even better. Well done! Thank you.
Thanks so much for your kind words, Diane! I love the idea of baking it in a pretty pan for the holidays–makes it even more festive! 🙂
If I wanted to omitt the cranberries, would I need to adjust any other ingredient(s) to compensate? Thank you!
Hi Lauren! No, you can just leave the cranberries out. If you wanted to, you could add some extra chopped pistachios instead, but it’s not necessary. Enjoy! 🙂