Easy Raspberry Pistachio Bread Loaf Recipe

• Watch my YouTube video tutorial in the post above for step-by-step instructions!

Making the Bread Batter:

• • Start by preheating the oven to 350F/177C. Spray the inside of an 8 ½-inch or 9-inch loaf pan with baking spray and line it with parchment paper.
  • In a large mixing bowl, mix together the sugar and dry ingredients: buttermilk, Greek yogurt, eggs, melted butter, and vanilla. Beat on medium speed for a few minutes, until the mixture is smooth.

• In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, and salt. Sift the dry ingredients into the batter, then mix on low speed for about a minute, just until the batter is smooth.
• Prepare the pistachios: place the nuts into a food processor and pulse the nuts until they’re finely chopped. You can also chop the nuts using a knife. Fold in approximately ¾ cup of the pulsed pistachios into the batter, saving the remaining nuts for topping.

Baking the Bread:

• I recommend layering the raspberries with the batter to have the berries evenly distributed. Spoon a little bit of the batter into the loaf pan, add some raspberries, then repeat the process until all the batter is layered.
• Add more raspberries on top of the loaf and sprinkle a few tablespoons of chopped pistachios.
• Bake the raspberry pistachio bread at 350F for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.