Cranberry-Orange Pistachio Bread

Recipe

Dessert
Cranberry-Orange Pistachio Bread

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Recipe Data

14
Servings
15min
Prep
9hr5min
Total

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    Description

    This cranberry-orange bread is packed with a double dose of orange juice and orange zest. Glaze with an easy powdered sugar and water frosting for a show-stopping dessert (or breakfast). 

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 14
    QuantityIngredientAdd
    ¾ c.unsalted, shelled pistachios, chopped
    ¾ c.Hy-Vee dried cranberries
    1 ½ c.Hy-Vee all-purpose flour
    ½ c.Hy-Vee whole wheat flour
    ¾ c.Hy-Vee brown sugar, packed
    1 tsp.Hy-Vee baking powder
    ½ tsp.Hy-Vee baking soda
    ½ tsp.Hy-Vee salt
    1Hy-Vee large egg
    1 ¼ c.buttermilk
    ¼ c.Hy-Vee canola oil
    1 ½ tsp.fresh orange zest
    ¼ c.fresh orange juice
    1 c.Hy-Vee powdered sugar
    1to 2 tbsp. water

    Things To Grab

    • 9x5x3-inch loaf pan
    • Hy-Vee nonstick cooking spray
    • 2 small bowls
    • Large bowl
    • Medium bowl
    • Wooden toothpick
    • Wire cooling rack
    • Plastic wrap

    Directions

    1. Preheat oven to 350 degrees. Spray the bottom and sides of a 9x5x3-inch loaf pan with nonstick cooking spray; set aside. Combine pistachios and cranberries in a small bowl; set aside. 

    2. Combine all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, and salt. Make a well in the center of the flour mixture; set aside. Whisk together egg, buttermilk, oil, and orange zest and juice in a medium bowl. Add buttermilk mixture all at once to the flour mixture. Stir until just moistened. Stir in 1 cup of the pistachio-cranberry mixture. Pour batter into prepared pan. Sprinkle remaining pistachio-cranberry mixture on top and lightly press into batter. 

    3. Bake 50 to 55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire cooling rack. For icing, combine powdered sugar and enough water until it reaches drizzling consistency. Drizzle icing over bread. Allow to stand, uncovered, until icing dries. Wrap and store bread overnight before slicing. 

    Nutrition facts

    Servings

    260 Calories per serving

    Amounts Per Serving

    • Total Fat: 8g
    • Cholesterol: 15mg
    • Sodium: 150mg
    • Total Carbohydrates: 43g
    • Protein: 5g

    Daily Values

    0%
    Iron 6%
    0%
    Calcium 4%
    0%
    Vitamin D 0%
    0%
    Potassium 4%

    Recipe Source:

    Hy-Vee Balance December 2018