Tis’ the season for holiday parties and recipes to impress your family and friends. Pumpkin Cranberry Pistachio Bread is one of my holiday favorites. It’s comforting, perfectly moist and highlights the most delicious fall flavors.
This recipe is great for Thanksgiving, or even just to satisfy your sweet tooth on a cool fall night!
Here’s everything you’ll need:
- 3 cups all purpose flour
- 2 teaspoon baking soda
- 2 teaspoon sea salt
- 3teaspoons cinnamon
- 1/2teaspoon nutmeg
- 1/4 ground clove
- 1/4 teaspoon allspice
- 4 eggs
- 1 cup canola oil & EVOO blend
- 2 cup canned pumpkin puree
- 1 cup light brown sugar packed
- 1 cup sugar
- 1 cup plain greek yogurt
- 1 cup dark chocolate chips
- 1/2 cup dried cranberries
- 1/2 cup Cracked pistachios
Instructions:
Preheat your oven to 350 degrees and butter two 9 x 5 loaf pans. Set aside.
In a large bowl mix together the flour, baking soda, salt, cinnamon, nutmeg, clove and allspice. Then, in a separate bowl, whisk together the egg, oil, pumpkin, both sugars and greek yogurt until combined.
Add your wet ingredients to dry ingredients and fold everything together so you do not over mix. Then fold in chocolate chips, dried cranberries and cracked pistachios. Pour the batter equally into two prepared pans.
Bake for 45-60 minutes. Make sure to check the cakes with a toothpick every so often to see if it’s cooked. (I personally don’t wait till the toothpick is clean. I pull the cakes out when the toothpick still has a little bit of batter on it so that it’s super moist.)
