apple, cranberry & pistachio bread

I can’t think of a more festive holiday loaf than this quick bread. With apples, cranberries, and pistachios (and an apple-cinnamon glaze), this bread is the epitome of Christmas in both presentation and taste.

Apple, Cranberry & Pistachio Bread | Tutti Dolci

Nearly fall-apart tender, the bread keeps well and the flavors only intensify with age. Whether you wrap up a loaf as a gift or enjoy it with your family for breakfast, it’s sure to become a new seasonal favorite.

Apple, Cranberry & Pistachio Bread | Tutti Dolci

Apple, Cranberry & Pistachio Bread
1 1/2 cups flour
2/3 cup sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/3 cup apple juice
1/4 cup vegetable oil
1/4 cup low-fat buttermilk
1 large egg, lightly beaten
1/2 tsp vanilla extract
1/2 cup dried cranberries
1/3 cup pistachios, chopped
1 cup peeled and grated apple

6 Tbsp powdered sugar, sifted
1/8 tsp cinnamon
1 Tbsp apple juice

1 Tbsp dried cranberries
1 Tbsp chopped pistachios

Preheat oven to 350°F and spray an 8 x 4-inch loaf pan with nonstick spray. Whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl. Make a well in the center of the mixture. Combine apple juice, oil, buttermilk, egg, and vanilla in a medium bowl; add to flour mixture and stir just until combined. Fold in cranberries, pistachios, and apple. Pour batter into prepared pan and smooth top with an offset spatula.

Bake, rotating pan halfway through, for about 50 to 52 minutes. If bread is browning too quickly, cover with foil. Bread is done when golden and a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Cool in pan on a wire rack for 10 minutes; remove bread from pan and cool completely on wire rack.

To prepare glaze, whisk together powdered sugar, cinnamon, and apple juice in a small bowl. Set rack with bread over a piece of wax paper and drizzle with glaze; top with cranberries and pistachios and let set before serving. Store leftovers in an airtight container at room temperature up to 3 days.

Yield – 12 servings
Calories – 214 (per slice)
Carbs – 35

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  1. Oh yum, Laura, and looks so festive too! I’ve got a huge tub of Greek yogurt in the fridge I am still working through. I think I am going to sub it for buttermilk. Do you think it’ll work?

    1. Hi Julia, it should work for you – you might add a splash of milk just to thin out the yogurt and make it easier to incorporate :).

  2. THIS is a beautiful and festive looking bread with those cranberries and tasty pistachios. Luv running through the ingredients and have everything to make this…making! 🙂

  3. This does look exactly like Christmas.
    I am going to unsubscribe but don’t worry, I have added you on Bloglovin. I am trying to keep my emails clear but will read your posts through Bloglovin as I really love them.

  4. Absolutely gorgeous and stunning looking bread. Pistachios are my favorite nut and I never use them in cooking/baking (partly b/c of how expensive they are) but man, the color contrast on this bread looks amazing!

    1. Hi Karen, this is a quick bread recipe so it could be baked as muffins, but would not work so well as bars. If you are looking for a bar with similar flavors, try my cranberry pecan crumb bars and swap the pecans with pistachios. Hope that helps!