Cranberry Pistachio Bread

(recipe makes 5 smaller loaves)

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3 C flour
1 T baking powder
1/2 t baking soda
1/2 t salt

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1 1/2 C fresh cranberries, cut in half
3/4 C pistachios

10 T butter, softened
Zest from 2 oranges
1 C sugar
2 t orange extract

1 1/2 C plain yogurt

Turbinado sugar for topping

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In a mixing bowl, combine flour, powder, soda and salt. Whisk to combine. Add cranberries and pistachios. Stir to combine.

In the bowl of a stand mixer, add butter and orange zest. Using the paddle attachment, beat until smooth and well combined. Add sugar and orange extract. Beat until smooth and lightened.

With machine on lowest speed, add flour mix and yogurt alternately beginning and ending with the flour mix. Finish incorporating by hand.

Divide mix evenly into loaf pans that have been sprayed generously with non-stick baking spray. Sprinkle a generous amount of turbinado sugar on tops of loaves. Place loaves into a preheated 375 degree oven. Bake for 15 minutes, rotate baking sheet and bake for another 15 minutes or until just set on top. Remove loaf pans to a cooling rack for about 10 minutes before unmolding.

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