A festive quick bread studded with pistachios and cranberries, lightly spiced, and finished with a citrus glaze for extra holiday sparkle.
[cooked-sharing]
Yields8 ServingsPrep Time15 minsCook Time50 minsTotal Time1 hr 5 mins
For the loaf
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ cup unsalted butter (1 stick / 115 g), softened
¾ cup granulated sugar
2 large eggs
Zest of 1 orange
½ cup fresh orange juice
½ cup sour cream (or Greek yogurt)
1 tsp vanilla extract
¾ cup dried cranberries
¾ cup shelled pistachios, roughly chopped
For the glaze (optional)
½ cup powdered sugar
3 tsp orange juice
1 tbsp chopped pistachios + a few dried cranberries (for garnish)
Prep oven and pan
1
-
Preheat oven to 350°F (175°C).
-
Grease and line a 9x5-inch loaf pan with parchment paper.
Mix dry ingredients
2
-
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
Cream butter and sugar
3
-
In a large mixing bowl, beat butter and sugar together until light and fluffy (about 3 minutes).
-
Add eggs one at a time, mixing well after each.
-
Stir in orange zest and vanilla.
Combine wet and dry
4
-
Add flour mixture in three additions, alternating with orange juice and sour cream.
-
Mix gently until just combined (don’t overmix).
-
Fold in dried cranberries and pistachios.
Bake
5
-
Pour batter into prepared loaf pan and smooth the top.
-
Bake for 50–55 minutes, until a toothpick inserted in the center comes out clean.
-
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Glaze and decorate
6
-
Mix powdered sugar with orange juice until smooth.
-
Drizzle glaze over cooled loaf.
-
Sprinkle with extra chopped pistachios and dried cranberries for a festive finish.
Serving Suggestions
7
-
Slice and serve with tea, mulled wine, or hot cocoa.
-
Perfect for Christmas brunch or afternoon snacking.
-
Wrap in parchment and ribbon for a beautiful edible gift.
Tips & Variations
8
-
Fresh cranberries: Swap dried for 1 cup fresh cranberries (toss with 1 tbsp flour to prevent sinking).
-
Nut-free option: Replace pistachios with pumpkin seeds for crunch without nuts.
-
Mini loaves: Divide into mini loaf pans for gifting (adjust bake time to 25–30 minutes).
-
Spiced version: Add ½ tsp ground cardamom or ginger for extra holiday flavor.
Ingredients
For the loaf
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ cup unsalted butter (1 stick / 115 g), softened
¾ cup granulated sugar
2 large eggs
Zest of 1 orange
½ cup fresh orange juice
½ cup sour cream (or Greek yogurt)
1 tsp vanilla extract
¾ cup dried cranberries
¾ cup shelled pistachios, roughly chopped
For the glaze (optional)
½ cup powdered sugar
3 tsp orange juice
1 tbsp chopped pistachios + a few dried cranberries (for garnish)
Directions
Prep oven and pan
1
-
Preheat oven to 350°F (175°C).
-
Grease and line a 9x5-inch loaf pan with parchment paper.
Mix dry ingredients
2
-
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
Cream butter and sugar
3
-
In a large mixing bowl, beat butter and sugar together until light and fluffy (about 3 minutes).
-
Add eggs one at a time, mixing well after each.
-
Stir in orange zest and vanilla.
Combine wet and dry
4
-
Add flour mixture in three additions, alternating with orange juice and sour cream.
-
Mix gently until just combined (don’t overmix).
-
Fold in dried cranberries and pistachios.
Bake
5
-
Pour batter into prepared loaf pan and smooth the top.
-
Bake for 50–55 minutes, until a toothpick inserted in the center comes out clean.
-
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Glaze and decorate
6
-
Mix powdered sugar with orange juice until smooth.
-
Drizzle glaze over cooled loaf.
-
Sprinkle with extra chopped pistachios and dried cranberries for a festive finish.
Serving Suggestions
7
-
Slice and serve with tea, mulled wine, or hot cocoa.
-
Perfect for Christmas brunch or afternoon snacking.
-
Wrap in parchment and ribbon for a beautiful edible gift.
Tips & Variations
8
-
Fresh cranberries: Swap dried for 1 cup fresh cranberries (toss with 1 tbsp flour to prevent sinking).
-
Nut-free option: Replace pistachios with pumpkin seeds for crunch without nuts.
-
Mini loaves: Divide into mini loaf pans for gifting (adjust bake time to 25–30 minutes).
-
Spiced version: Add ½ tsp ground cardamom or ginger for extra holiday flavor.
Pistachio & Cranberry Christmas Loaf
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