Cranberry Pistachio Spelt Loaf

Cranberry Pistachio Spelt Loaf

A nutty whole-grain loaf studded with tart cranberries and crunchy pistachios.

Total 1 hr 30 min Makes 14 slices Calories 232/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Eggs, Dairy, Tree nuts, Wheat

This quick bread swaps spelt flour for a slightly sweet, nutty backdrop to dried cranberries and toasted pistachios. The tender crumb comes together without yeast or kneading, making it a straightforward bake for breakfast or an afternoon snack. Slice it thick and serve with butter or soft cheese.

Ingredients

  • 2 1/2 cups spelt flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 eggs
  • 3/4 cup buttermilk
  • 1/3 cup honey
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup dried cranberries
  • 3/4 cup shelled pistachios, roughly chopped
  • 1 tablespoon orange zest

Method

  1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan.

  2. In a large bowl, whisk together the spelt flour, baking powder, baking soda, salt, and cinnamon.

  3. In a separate bowl, whisk the eggs, buttermilk, honey, oil, and vanilla extract until smooth.

  4. Pour the wet ingredients into the dry ingredients and stir just until combined, with no dry streaks remaining.

  5. Fold in the dried cranberries, chopped pistachios, and orange zest until evenly distributed.

  6. Scrape the batter into the prepared loaf pan and smooth the top with a spatula.

  7. Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes.

  8. Cool the loaf in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

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    Cranberry Pistachio Spelt Loaf

    This quick bread swaps spelt flour for a slightly sweet, nutty backdrop to dried cranberries and toasted pistachios. The tender crumb comes together without yeast or kneading, making it a straightforward bake for breakfast or an afternoon snack. Slice it thick and serve with butter or soft cheese.

    1 hr 30 min 14 slices 232 cal

    Ingredients

    • 2 1/2 cups spelt flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 2 eggs
    • 3/4 cup buttermilk
    • 1/3 cup honey
    • 1/3 cup vegetable oil
    • 1 teaspoon vanilla extract
    • 1 cup dried cranberries
    • 3/4 cup shelled pistachios, roughly chopped
    • 1 tablespoon orange zest

    Method

    1. 1

      Preheat the oven to 350°F and grease a 9x5-inch loaf pan.

    2. 2

      In a large bowl, whisk together the spelt flour, baking powder, baking soda, salt, and cinnamon.

    3. 3

      In a separate bowl, whisk the eggs, buttermilk, honey, oil, and vanilla extract until smooth.

    4. 4

      Pour the wet ingredients into the dry ingredients and stir just until combined, with no dry streaks remaining.

    5. 5

      Fold in the dried cranberries, chopped pistachios, and orange zest until evenly distributed.

    6. 6

      Scrape the batter into the prepared loaf pan and smooth the top with a spatula.

    7. 7

      Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes.

    8. 8

      Cool the loaf in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.