Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup + 1 TBSP sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 1/4 cup fresh whole cranberries
- 1/2 cup milk
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3.4 oz box instant pistachio pudding mix
- 1/4 cup chopped pistachios
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5" loaf pan.
- In a stand mixer, cream together the softened butter and sugar until fluffy.
- Add eggs and vanilla extract, mixing well to combine.
- In a food processor, chop cranberries with sugar until roughly chopped; mix into the batter.
- In another bowl, whisk together flour, baking powder, salt, and pudding mix.
- Gradually incorporate dry ingredients into the wet mixture, alternating with milk until smooth.
- Fold in chopped pistachios carefully.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes until a toothpick inserted in the center comes out clean.
- Cool in the pan for a few minutes before transferring to a rack to cool completely before slicing.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 12g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg