The Pioneer Woman Tasty Kitchen
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Cranberry Pistachio Bread

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Prep:

Cook:

Level: Easy

System:

14

Description

An easy, quick bread that is sweet and soft and secretly a little bit better for you!

Ingredients

  • 2 cups Whole Wheat Pastry Flour (256g)
  • 1-½ cup Raw, Organic Cane Sugar
  • 1 package (about 3.4 Oz. Size) Instant Pistachio Pudding Mix
  • ¾ teaspoons Salt
  • 2 teaspoons Baking Powder
  • 1 teaspoon Ginger Powder
  • 1 cup Dried Cranberries, Diced
  • ½ cups Roasted Salted Pistachio, Roughly Chopped And Divided
  • 1-½ cup Unsweetened Vanilla Almond Milk
  • 6 Tablespoons 2% Plain Greek Yogurt
  • 2  Eggs
  • ¾ teaspoons Vanilla Extract

Preparation

Preheat oven to 350ºF and spray a loaf pan with cooking spray.

In a large bowl, mix all dry ingredients: whole wheat pastry flour, sugar, pudding mix, salt, baking powder and ginger. Stir in diced cranberries and 1/4 cup of the diced pistachios. Set aside.

In a medium bowl, whisk milk, yogurt, eggs and vanilla until combined.n Slowly add dry ingredients into wet a little at a time. Stir just until moistened and you do not see streaks of flour. Do not overmix!

Pour into the prepared loaf pan and sprinkle with the remaining 1/4 cup chopped pistachios. Bake for 1 hour to 1 hour 30 minutes, until golden and an inserted toothpick comes out clean. Let cool in the pan completely.

Once completely cooled, slice and devour!

Note: The beauty of this recipe is that you can change it up! Want almonds instead of pistachios? Go for it! Switch it up with a different dried fruit or pudding mix!

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