This Pistachio Cherry Bread is a colorful treat with crunchy nuts and sweet cherries that make every bite a little party. It’s perfect for breakfast or a snack!
I love how the bright cherries pop against the green pistachios. It’s like a little bit of joy in every slice! It also makes my kitchen smell amazing while it bakes. Yum!
Key Ingredients & Substitutions
Pistachios: I love using unsalted pistachios here for their nice crunch and rich flavor. If you can’t find them or have nut allergies, you can swap them out for sunflower seeds or pepitas for a similar texture.
Cherries: Maraschino cherries add sweetness and a pop of color. If you want a more natural option, use fresh or frozen cherries—just chop and pit them first. Dried sour cherries also make a tasty alternative!
Dried Fruit: Dates or dried fruit bring extra sweetness and texture. You could leave them out altogether or replace them with raisins, cranberries, or even chocolate chips if you want a sweeter twist!
Glaze: I recommend using lemon juice for a fresh flavor in the glaze. If you prefer a creamy finish, use milk instead. You can even skip the glaze entirely if you’re looking for a lighter option.
How Do I Ensure My Bread is Moist and Fluffy?
The key to moist and fluffy Pistachio Cherry Bread lies in careful mixing and baking. Here are some tips:
- Be gentle when mixing! Overmixing can make your bread tough. Just mix until everything is combined.
- Check doneness with a toothpick. If it comes out clean, your bread is ready. Ovens can vary in heat.
- Let the bread cool in the pan for a bit. This helps it set and reduces the chance of it falling apart when moving to a wire rack.
With these tips, you’ll enjoy a beautiful, moist loaf full of flavor every time!
Pistachio Cherry Bread Recipe
Ingredients You’ll Need:
Main Ingredients:
- 1 cup shelled pistachios (unsalted)
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup maraschino cherries, chopped and drained
- 1/2 cup chopped dates or dried fruit (optional)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice or milk
- Additional chopped pistachios, for garnish
How Much Time Will You Need?
This delightful Pistachio Cherry Bread will take about 15 minutes to prepare and approximately 55 to 65 minutes to bake. Don’t forget to let it cool for about 15 minutes before serving. So, you’re looking at around 1 hour and 30 minutes total from start to slicing!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Take a 9×5-inch loaf pan and grease it well with butter or spray, then sprinkle some flour inside. This helps the bread not stick!
2. Chop the Pistachios:
In a food processor, pulse the shelled pistachios until they’re finely chopped, but be careful not to grind them into a powder. You still want some little bits for that lovely crunch! Set them aside.
3. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until combined. This helps to ensure your bread rises evenly.
4. Cream Butter and Sugar:
In a large mixing bowl, cream the softened butter and granulated sugar together. Use a hand mixer or stand mixer to beat them until the mixture is light and fluffy. This will give your bread a nice texture!
5. Add Eggs and Vanilla:
Next, beat in the eggs one at a time, making sure each one is well mixed in before adding the next. Then, stir in the vanilla extract for that sweet aroma!
6. Combine Wet and Dry Ingredients:
Gradually add the flour mixture to the butter mixture, alternating with the milk. Start and end with the flour. Mix just until combined; don’t overmix!
7. Fold in the Tasty Add-ins:
Gently fold in the chopped pistachios and the cherries. If you’re using chopped dates or dried fruit, fold those in too. You want to evenly distribute the goodies without over-mixing!
8. Pour into the Pan:
Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
9. Bake it Up!
Place the loaf pan in the oven and bake for 55 to 65 minutes. To check if it’s done, insert a toothpick into the center—if it comes out clean, your bread is ready!
10. Cool Down:
Once baked, let the bread cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely.
11. Make the Glaze:
While the bread cools, prepare your glaze. In a small bowl, whisk together the powdered sugar and either lemon juice or milk until smooth.
12. Drizzle and Garnish:
Once the bread is cool, drizzle the glaze over the top. Sprinkle some additional chopped pistachios on top for a beautiful finish and extra crunch!
13. Slice and Serve:
Let the glaze set for a few moments, then slice, serve, and enjoy your colorful, flavorful Pistachio Cherry Bread!
This bread is perfect for sharing or enjoying all by yourself with a cup of tea or coffee. Enjoy every bite!
Can I Substitute the Pistachios?
Absolutely! If you have nut allergies or just want a different flavor, feel free to use shelled sunflower seeds or pepitas instead. Both will add a nice crunch to the bread!
How Can I Make This Recipe Vegan?
You can make this bread vegan by replacing the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water equals one egg) and using a vegan butter alternative. The milk can be substituted with almond milk or any plant-based milk of your choice!
Can I Use Fresh Cherries Instead of Maraschino Cherries?
Yes, fresh or frozen pitted cherries can be used! If using fresh cherries, chop them into small pieces and make sure to drain excess moisture to avoid sogginess in the bread.
What’s the Best Way to Store Leftovers?
Store any leftover Pistachio Cherry Bread in an airtight container at room temperature for up to 3 days. You can refrigerate it for up to a week, but let it come to room temperature before serving for the best flavor and texture!
