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Thursday
Jan072016

Cranberry Pistachio Bread 

I’m sure you’ve seen the big bags of cranberries lining grocery store shelves around this time of year.

You know the ones—the lovely, plump berries you may have strung for holiday garland. 

Cranberries are so much more than ornamental, however. I recommend adding them to breads, muffins or other baked goods (like the recipe below).

Not only can they impart a burst of bright color and lend a tart sweetness to any recipe, but they offer a hefty dose of high quality nutrients. 

Do I have you convinced yet?

You see, cranberries contain a powerful cocktail of flavonoids and phenolic acids that can reduce inflammation. The antioxidants present in cranberries are essential for combatting the free radicals that can damage our DNA. 

That’s where this recipe comes in. I often make a loaf on Sunday afternoons for my week ahead—not only to use up some of my cranberry stash, but because it’s sweet and nourishing. Since this bread also gives me a serious boost of nutrients from the cranberries, pistachios and spices, it also keeps me satisfied throughout my busy mornings. 

Cranberry Pistachio Bread

Ingredients:

For the bread:

1/2 cup coconut flour 

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp pink Himalayan salt

1 Tablespoon cinnamon

1/4 cup honey

1/4 cup coconut oil, melted 

2 teaspoons vanilla extract

4 whole eggs

1 cup fresh or frozen cranberries, coarsely chopped

For the pistachio streusel topping:

1/3 cup pistachios, roughly chopped

1/4 tsp cinnamon

2 Tablespoons coconut sugar

1/4 cup coconut flour

1 Tablespoon coconut oil, melted  

Instructions:

For the bread:

1. Preheat oven to 350 degrees. Grease a loaf pan with coconut oil and set aside.

2. Combine the flour, baking soda, baking powder, salt, 1 Tbsp cinnamon and dried cranberries. Mix well and set aside.

3. In a separate bowl, beat the egg together with the 1/4 cup honey and 1/4 cup oil.

4. Mix the dry ingredients into the wet, and stir until just combined. 

5. Pour batter into loaf pan, and let sit while you prepare the topping.

For the streusel topping:

1. Roughly chop 1/3 cup pistachios, and mix it in a medium bowl with 1/4 teaspoon cinnamon, 2 tablespoons coconut sugar and 1/4 cup coconut flour. Pour in 1 tablespoon melted coconut oil and mix with your fingers until crumbly.

2. Sprinkle over top of bread. 

3. Bake for 40-45 minutes until dark golden brown and a tooth pick inserted in the center comes out clean.

4. Let cool in the loaf pan 10-15 minutes, and then turn out onto a wire rack to finish cooling.

Thanks for reading. Check back each week for our latest recipes and food tips in the Flourish newsletter and Life Time Weight Loss blog! 

In health, Hanna Grinaker - Corporate Registered Dietitian, MS, RD/LDN

This article is not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations in this and other articles is at the choice and risk of the reader.

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