Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you And what says Christmas better than the timeless combination of cranberry and orange? It’s a classic duo that never fails to evoke the spirit of the season. If you love the combo, you must try my Cranberry Orange Cheesecake, it’s smooth like velvet and effortlessly melts in your mouth, and the show-stopping Cranberry Orange Bundt Cake with a decadent White Chocolate Glaze. This latest recipe is a combo of two favorites – the Cranberry Orange Bundt Cake and Pistachio Tres Leches. I present you my Cranberry Pistachio Bread with Orange Glaze, a blend of sweet and tart with a subtle hint of nuttiness from the pistachios and a burst of citrus. It’s so good! 2. Transfer the pistachios to a food processor and grind until you have ground pistachios. Set aside. (Image 2)

  1. Cream Butter Sugar – Add butter to a large bowl. Make sure the butter is at room temperature. Using an electric mixer, cream the butter for a few minutes until smooth and creamy. (Image 1)
  2. Add white sugar to the butter. Blend for 2-3 minutes until smooth and creamy. (Image 2)
  3. This is what you should have. (Image 3)
  4. Add the eggs one at a time mixing the ingredients until well incorporated. (Image 4) TIP – Food Color: If you’re using regular food color, you only need a drop. If you’re using natural or nontoxic food colors like I did, you will need a little more. You can also skip the food color.
  5. Mix well until smooth and creamy, about 1 minute. (Image 6)
  6. Add Dry Ingredients to Wet – Combine the dry ingredients in a separate bowl – all-purpose flour, baking powder, and salt. Add the dry ingredients to the wet ingredients in two batches, and mix until just combined, do NOT over mix. (Image 7)
  7. Now add half a cup of the ground pistachios reserving the rest for the topping. (Image 8)
  8. Rinse and dry cranberries. Slice them in half. Sprinkle 1/2 a tablespoon of flour over the cranberries. (Image 9)
  9. Add the cranberries to the cake batter. (Image 10)
  10. Fold them in – do not over-mix. (Image 11) TIP – How To Grease a Loaf Pan: I grease the loaf pan with a little butter and dust some flour on top. Flip the loaf tray to remove the excess flour.
  11. Grease Loaf – Pour batter into a greased 8.5″ x 4.5″ loaf. Bake at 350 degrees for 55-65 minutes. I baked mine for 65 minutes, but checked after 55 minutes and every 5 minutes after. To test, the top should be golden brown, and insert a toothpick inside the cake to make sure it comes out clean. (Image 12)
  12. In a mixing bowl, combine powdered sugar, 1 1/2 tablespoons of freshly squeezed orange juice, and 1 tsp of orange zest. Use a whisk to mix well. (Image 2)
  13. This is what you should have. If you’d like to thin out the glaze, add more orange juice one teaspoon at a time. (Image 3)
  14. Using a whisk, drizzle the delicious glaze all over the cranberry pistachio bread. (Image 4)
  15. Optional: For a more festive look, add a few whole cranberries on top and grate a little orange zest. (Image 6) ✓ Dry Roast Pistachios – Dry roast and grind the pistachios before you start making the cake. ✓ Fresh Cranberries – Wash and dry the cranberries. Slice them in half and dust them with half a tablespoon of white flour. Do this before you begin making the cake. ✓ Do NOT Overmix Batter – At any point, once you add the dry ingredients, do NOT overmix the batter else your cranberry bread will be tough. ​✓ Slicing the Loaf – Wait for the loaf to cool before slicing. Make sure to use a sharp knife. → This tart & sweet bread goes best with coffee and would be great on Christmas morning. → Store the bread in an airtight container and place it in the refrigerator. The cranberry pistachio bread will last in the fridge for up to 5 days.

Cranberry Orange Cheesecake

Cranberry Orange Bundt with White Chocolate Glaze

Cranberry Orange Cake… goodbye 2012!

Cranberry Almond Coffee Cake

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