CRANBERRY PISTACHIO BREAD

I just love using pistachios and cranberries this time of year because they look so festive together! Recipe courtesy of Let’s Dish.

Servings 1 - 3loaves (depending on pan size)
Prep Time 10minutes
Cook Time 40minutes
Submitted By Danelle McCollum from Let's Dish Recipes

Ingredients

  • 2 cups Organic Unbleached White All-Purpose Flour (or 1 cup white and 1 cup Bob’s Red Mill Organic Whole Wheat Flour)
  • 1 cup Sugar
  • 1-1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Salt
  • 1/4 tsp Cinnamon
  • 3/4 cup orange juice
  • 3 Tbsp vegetable oil
  • 1 Tbsp orange zest
  • 1  Egg beaten
  • 1 cup fresh cranberries coarsely chopped
  • 1/2 cup chopped Pistachios or pecans or walnuts
Instructions
  1. Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan, or 3 mini loaf pans.
  2. In a medium bowl, mix together flour, sugar, baking powder, soda, salt and cinnamon.
  3. Stir in orange juice, zest, oil, and egg until well blended. Fold in cranberries and nuts.
  4. Spread batter evenly in loaf pan(s). Bake for 55 minutes (25-30 for mini loaves) or until toothpick inserted in the center comes out clean.
  5. Cool for 15 minutes before removing from pan.
This recipe has been provided to you by Bob's red mill blog


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