Ingredients
Equipment
Method
Baking Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- Cream together the softened butter and sugar in a stand mixer until light and fluffy.
- Add in the eggs and vanilla extract, beating until well combined.
- In a food processor, chop fresh cranberries with a tablespoon of sugar until roughly chopped.
- In a separate bowl, whisk together the flour, baking powder, salt, and pudding mix.
- Gradually fold half of the dry mixture into the wet batter until just incorporated.
- Add in the milk and remaining dry mix along with chopped pistachios, folding gently.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes until golden brown and a toothpick comes out clean.
- Cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- Slice into thick pieces and serve with coffee or tea.
Nutrition
Notes
Use fresh cranberries and avoid over-mixing for best results. Let the bread cool completely for enhanced flavors.