Quick & Easy Raspberry Pistachio Bread Loaf

By Tatyana's Everyday Food · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Grease an 8½-inch or 9-inch loaf pan with baking spray and line it with parchment paper.
2. In a large bowl, beat the sugar, buttermilk, Greek yogurt, eggs, melted butter and vanilla on medium speed for a few minutes, until smooth.
3. In a separate bowl, mix the flour, baking soda, baking powder and salt. Sift them into the wet mixture, then mix on low speed for about 1 minute, until just smooth.
4. Finely chop the pistachios in a food processor or by hand. Fold in about ¾ cup of them, keeping the rest for topping.
5. Spoon a little batter into the pan, add some raspberries, and repeat until all the batter is used.
6. Scatter more raspberries over the top and sprinkle with a few tablespoons of chopped pistachios.
7. Bake at 350°F for 55 to 65 minutes, until a toothpick inserted in the center comes out clean.
8. Cool in the pan for about 5 minutes, then lift the loaf out with the parchment onto a wire rack.
9. Crush the freeze-dried raspberries with a fork. Whisk them with the powdered sugar and 1 tablespoon cream or milk to a thick glaze, adding more cream as needed.
10. Once the bread has cooled about 20 minutes, drizzle the glaze over it. Top with the remaining chopped pistachios and crushed freeze-dried raspberries.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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EggCreamYoghurtGreek yoghurtPistachioButtermilkRaspberry