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Pistachio Cranberry Loaf

A moist, festive quick bread featuring the unique flavor of pistachio pudding and tart dried cranberries. Perfect for holiday breakfasts or afternoon tea.
Print Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 Slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Batter
  • 1 box (3.4 oz) instant pistachio pudding mix dry powder only
  • 1.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup vegetable oil
  • 0.5 cup milk
  • 3 large eggs
  • 0.5 tsp almond extract
  • 1 cup dried cranberries

Equipment

  • 9x5 Loaf Pan
  • Mixing bowls
  • Whisk
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan generously.
  2. In a large bowl, whisk together flour, sugar, dry pistachio pudding mix, baking powder, and salt.
  3. In a medium bowl, whisk together eggs, milk, vegetable oil, and almond extract until smooth.
  4. Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
  5. Fold in the dried cranberries.
  6. Pour batter into the loaf pan and smooth the top.
  7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Store wrapped at room temperature for up to 3 days.