Hy-Vee Recipes and Ideas

Directions

1. Step1

   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. Step2

   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. Step3

   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.