Description
Delightful and moist raspberry pistachio bread, combining sweet-tart raspberries with crunchy pistachios for a perfect treat.
Ingredients
Scale
- 1/2 cup Greek yogurt (not fat-free)
- 1/2 cup buttermilk
- 1/2 cup unsalted butter (melted)
- 2 large eggs (at room temp)
- 1 tsp vanilla extract
- 3/4 cup white granulated sugar
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup salted, shelled pistachios
- 1 cup raspberries (fresh or frozen, thawed)
- 1 cup powdered sugar
- 1 to 2 tbsp cream (or milk)
- 1/2 cup freeze-dried raspberries
Instructions
- Prepare your oven and pan: Preheat your oven to 350°F (175°C). Grease your loaf pan or line it with parchment paper for easy removal.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside to aerate.
- Mix wet ingredients: In a large mixing bowl, combine Greek yogurt, buttermilk, melted butter, eggs, vanilla extract, and sugar. Whisk until thoroughly blended and creamy.
- Merge the mixtures: Gradually add the dry ingredients to the wet mixture. Use a spatula to fold gently until just combined, avoiding overmixing.
- Fold in pistachios and raspberries: Carefully fold in the crushed pistachios and raspberries, taking care not to crush the berries.
- Transfer to the pan: Pour the batter into your prepared loaf pan, smoothing the top with a spatula.
- Bake: Place the pan in the preheated oven and bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Combine glaze ingredients: In a small bowl, whisk together powdered sugar and enough cream (or milk) to achieve a smooth, pourable consistency.
- Drizzle: Once the bread has cooled, drizzle the raspberry glaze over the top.
Notes
Make-ahead tips: Prepare the batter the night before and refrigerate. Bake in the morning for a fresh breakfast treat.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Raspberry, Pistachio, Bread, Dessert, Easy Baking