Easy Raspberry Pistachio Bread Loaf Recipe
Quick and easy raspberry pistachio bread with raspberry glaze. This raspberry loaf is perfect for breakfast with a cup of coffee!
Ingredients
For Raspberry Pistachio Bread:
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1/2 cup Greek yogurt, not fat free
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1/2 cup buttermilk
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1/2 cup unsalted butter, melted
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2 large eggs, at room temp
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1 tsp vanilla extract
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3/4 cup white granulated sugar
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1 1/2 cups all-purpose flour
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1 tsp baking soda
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1 tsp baking powder
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1/4 tsp salt
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1 cup salted, shelled pistachios
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1 cup raspberries, fresh or frozen, thawed
For Raspberry Glaze:
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1 cup powdered sugar
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1 to 2 tbsp cream, or milk
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1/2 cup freeze-dried raspberries
Instructions
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Watch my YouTube video tutorial in the post above for step-by-step instructions!
Making the Bread Batter:
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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.
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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.
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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.
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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:
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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.
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Add more raspberries on top of the loaf and sprinkle a few tablespoons of chopped pistachios.
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Bake the raspberry pistachio bread at 350F for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
