Appetizer for 14
Pistachio Cranberry Bread
Whole-wheat bread blends pistachio pudding, cranberries, and nuts, then bakes until firm and lightly browned.
$1.01per serving $
100 minstart to table
14servings
AmericanVegetarianBudgetAppetizersSnacksThanksgiving on a budgetBack to schoolFallSummer
Ingredients
- 2 cups whole-wheat pastry flour
- 1 1/2 cups raw organic cane sugar
- 1 package instant pistachio pudding mix
- 3/4 tsp salt
- 2 tsp baking powder
- 1 tsp ground ginger
- 1 cup dried cranberries
- 1/2 cup roasted salted pistachios
- 1 1/2 cups unsweetened vanilla almond milk
- 4 tbsp 2% plain greek yogurt
- 2 eggs
- 3/4 tsp vanilla extract
Steps
- Heat the oven to 350 F and grease a 9-by-5-inch loaf pan with cooking oil.
- Whisk the flour, sugar, pudding mix, salt, baking powder, and ginger in a large bowl.
- Stir in the cranberries and pistachios.
- Whisk the almond milk, yogurt, eggs, and vanilla in a separate bowl.
- Stir the wet mixture into the dry mixture until just combined.
- Bake for 60 minutes, then cool in the pan for 25 minutes.
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