Cranberry Pistachio Lemon Loaf

Cranberry Pistachio Lemon Loaf

Author: Chef Elsa Prep Time: 15
Cook Time: 60 Total Time: 75
Yield: 8 servings Category: Desserts And Drinks Cuisine: American Diet: Vegetarian

Description

Description A bright, nutty, and tart loaf that’s impressively easy to make, perfect for any occasion.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh or dried cranberries
  • 1/2 cup chopped pistachios
Cook Mode Prevent your screen from going dark

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, cream the butter and sugar until fluffy. Add the eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, and vanilla.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in cranberries and pistachios.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow to cool in the pan before transferring to a wire rack.

Notes

  1. Notes
  2. Let the loaf cool before slicing to avoid crumbling. Feel free to use alternative nuts or fruits based on availability.