Cranberry Pistachio Bread

• 2 cups Whole Wheat Pastry Flour (256g)
• 1-1/2 cup Raw, Organic Cane Sugar
• 1 package (about 3.4 Oz. Size) Instant Pistachio Pudding Mix
• 3/4 teaspoons Salt
• 2 teaspoons Baking Powder
• 1 teaspoon Ginger Powder
• 1 cup Dried Cranberries, Diced
• 1/2 cups Roasted Salted Pistachio, Roughly Chopped And Divided
• 1-1/2 cup Unsweetened Vanilla Almond Milk
• 6 Tablespoons 2% Plain Greek Yogurt
• 2 Eggs
• 3/4 teaspoons Vanilla Extract

1. Preheat oven to 350u0b0F and spray a loaf pan with cooking spray.
2. In a large bowl, mix all dry ingredients: whole wheat pastry flour, sugar, pudding mix, salt, baking powder and ginger. Stir in diced cranberries and 1/4 cup of the diced pistachios. Set aside.
3. In a medium bowl, whisk milk, yogurt, eggs and vanilla until combined.n Slowly add dry ingredients into wet a little at a time. Stir just until moistened and you do not see streaks of flour. Do not overmix!
4. Pour into the prepared loaf pan and sprinkle with the remaining 1/4 cup chopped pistachios. Bake for 1 hour to 1 hour 30 minutes, until golden and an inserted toothpick comes out clean. Let cool in the pan completely.
5. Once completely cooled, slice and devour!
6. Note: The beauty of this recipe is that you can change it up! Want almonds instead of pistachios? Go for it! Switch it up with a different dried fruit or pudding mix!

whole wheat pastry flour, sugar, mix, salt, baking powder, ginger powder, cranberries, vanilla almond milk, greek yogurt, eggs, vanilla

Taken from tastykitchen.com/recipes/breads/cranberry-pistachio-bread/ (may not work)