Ingredients
Equipment
Method
Preheat and prep pan
- Preheat the oven to 350F, then grease and line a 9x5-inch loaf pan. Make sure the pan has an easy-release liner so the loaf comes out clean.
Mix wet ingredients
- Rub sugar and orange zest together, then whisk in eggs, yogurt or sour cream, melted butter, orange juice, and vanilla until smooth. The mixture should look thick and glossy.
Mix batter
- Whisk flour, baking powder, baking soda, and salt together, then fold into the wet mixture just until combined. Stop as soon as no dry streaks remain for a tender crumb.
- Fold in cranberries and 1/2 cup pistachios, then spread the batter into the prepared pan. The surface should be evenly leveled with berries visible.
Bake and glaze
- Bake for 55-60 minutes at 350F, until a toothpick comes out clean. Look for a golden top and sides pulling slightly away from the pan.
- Cool completely before glazing. This prevents the orange glaze from soaking in and keeps it drizzly.
- Whisk powdered sugar with 2 tablespoons orange juice, then drizzle over the loaf and sprinkle with the remaining pistachios. Finish while the glaze is still wet so it sets in streaks.
Notes
For the best texture, fold the flour mixture in until just combined—overmixing can make the crumb tough. Store the loaf tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to 5 days; it also freezes well for up to 2 months. If you want a dairy-light option, use plain yogurt instead of sour cream or choose a non-dairy yogurt with similar thickness.