Pistachio Cranberry Bread Recipe

Preheat the oven for 15 minutes at 350F/180C. Grease a 9×5 inch loaf pan. I also lined and greased the bottom of the pan with parchment paper to enable quick removal of the bread from the pan.

In a large bowl combine together the first 5 dry ingredients.

In another medium sized bowl combined together all the wet ingredients.

Stir the wet ingredients into the dry ingredients. Do not over-mix. At this stage I felt that the batter was a bit tight, so I added another 3 tablespoons of milk. Now stir in the nuts and fruits.

Pour the batter in the prepared pan and smooth it out. Bake it for 70 minutes or until a toothpick inserted in the middle of the bread comes out clean. I baked it for 60 minutes at first and checked for doneness twice after every 5 minutes. I removed the pan after 70 minutes. (See Note 2)

I was able to remove the bread from the pan just after 15 minutes. The original recipe suggests to wrap the bread in aluminum foil (once it is cooled completely) for 2 days or more for the flavors to develop.