Heb Cranberry Pistachio Bread Recipes

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CRANBERRY PISTACHIO BREAD



Cranberry Pistachio Bread image

This homemade cranberry pistachio bread is a delicious and lovely loaf of quickbread--perfect for the holidays!

Provided by Chrysti Benner

Categories     Breakfasts/Breads

Time 1h5m

Number Of Ingredients 11

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
1 small box instant pistachio pudding mix
1/4 cup chopped pistachios

Steps:

  • 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.

Nutrition Facts : Calories 234 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 63 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 242 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

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