Pistachio Cherry Bread
A delightful bread featuring a joyful blend of flavors from pistachios and dried cherries, making it perfect for any occasion.
Ingrédients
Dry Ingredients
- 2 cups all-purpose flour Can substitute with gluten-free all-purpose flour for gluten sensitivity.
- 1 cup sugar Can replace with coconut sugar or maple syrup for a natural sweetener.
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Can substitute with coconut oil or dairy-free margarine.
- 2 large eggs For vegan option, replace with 1/2 cup applesauce or flaxseed meal mixed with water.
- 1/2 cup milk Almond milk or oat milk can be used as alternatives.
- 1 teaspoon vanilla extract
Add-ins
- 1 cup chopped pistachios Can substitute with almonds or hazelnuts.
- 1 cup dried cherries Consider using dried cranberries or mixing with other dried fruits.
Instructions
Preparation
- Gather all your ingredients and measure them out for a smooth baking process.
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, ensuring each is fully incorporated.
- Mix in the milk and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the chopped pistachios and dried cherries.
Baking
- Grease a loaf pan and pour the batter into it, spreading the batter evenly.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool in the pan before transferring to a wire rack.
Notes
Wrap tightly in plastic wrap or aluminum foil and store in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze wrapped in plastic wrap.