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4.96 from 25 votes

Vegan Cranberry & Pistachio Loaf

Easy to make and a perfect morning treat with coffee or tea. Looks very festive for the holiday season and Christmas, but delicious any time of year. 
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 1 loaf (about 12 slices)
Author: Sam Turnbull

Ingredients

Dry ingredients:

Wet ingredients:

For the fruit & nuts:

  • 1 cup fresh or thawed frozen cranberries (plus ¼ cup for topping)
  • cup shelled pistachios (plus 1 tablespoon for topping)

For the Icing:

Instructions

  • To make the loaf: Preheat the oven to 375F (190C). Lightly grease a loaf pan and set aside.
  • In a large bowl whisk together all of the dry ingredients. In a medium bowl whisk together all of the wet ingredients. Pour the wet ingredients into the dry ingredients and mix until just combined. Add in 1 cup of cranberries, and ⅓ cup pistachios into the batter, and stir until they are just mixed in. Don't over mix your batter. 
  • Pour into the prepared pan, then sprinkle the remaining ¼ cup of cranberries, and 1 tablespoon of pistachios down the center of the batter. Bake for about 55 to 65 minutes until a toothpick inserted into the center of the loaf comes out clean.
  • To make the icing: Mix all of the icing ingredients together. When the cake is completely cool, drizzle the icing over the cake.

Nutrition

Calories: 285kcal

Find it online:

https://itdoesnttastelikechicken.com/vegan-cranberry-pistachio-loaf/