Description
A delightful bread featuring the tartness of raspberries balanced with the crunch of pistachios, perfect for any time of day.
Ingredients
Scale
- 1/2 cup Greek yogurt (not fat free)
- 1/2 cup buttermilk
- 1/2 cup unsalted butter (melted)
- 2 large eggs (at room temp)
- 1 tsp vanilla extract
- 3/4 cup white granulated sugar
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup salted, shelled pistachios
- 1 cup raspberries (fresh or frozen, thawed)
- 1 cup powdered sugar
- 1 to 2 tbsp cream (or milk)
- 1/2 cup freeze-dried raspberries
Instructions
- Preheat your oven to 350°F (175°C), and prepare your loaf pan by greasing it lightly.
- Combine the melted butter and sugar in a large mixing bowl, whisking until smooth and creamy.
- Add the Greek yogurt, buttermilk, eggs, and vanilla, mixing until fully combined.
- Sift together the flour, baking soda, baking powder, and salt in a separate bowl.
- Fold the dry ingredients into the wet mixture, taking care not to over-mix. Gently incorporate the raspberries and pistachios.
- Pour the batter into the prepared loaf pan, smoothing the top with your spatula.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the pan for about 10 minutes, then transfer to a cooler to cool completely.
- Whisk the powdered sugar and cream together until smooth for the glaze.
- Drizzle the glaze over the cooled bread before serving.
Notes
Make-ahead tips: Prepare the batter a day in advance and refrigerate until ready to bake.
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 8g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg