Easy Raspberry Pistachio Bread Recipe (video)

a close up of a raspberry pistachio loaf on a plate, topped with fresh raspberries

The most delicious raspberry bread loaf recipe! Easy raspberry pistachio bread with a raspberry glaze – moist, tender bread dotted with berries and crunchy bits of salted pistachios! The glaze is made with freeze-dried raspberries, which add tons of fruity flavor. I love to enjoy a slice of this bread in the morning with a cup of coffee or tea for breakfast. Make a double batch because this raspberry bread will be gone in no time!

Watch Raspberry Pistachio Bread Video Tutorial

Watch my YouTube video tutorial for step-by-step instructions and see how to make this delicious pistachio bread! Plus, get more tips for the recipe. Want to stay up to date on the latest recipes? Make sure to subscribe to my website email list and my YouTube channel and turn on notifications.

Ingredients for Easy Raspberry Bread

I love this easy and delicious bread recipe. All the ingredients and fillings come together to form an incredible end result. Here are the main ingredients you’ll need to make this bread; find the full list of ingredients in the recipe card below.

  • Buttermilk & Greek Yogurt: both of these dairy products are acidic and react with baking soda, making the bread fluffier. This combination also makes the bread extra moist!
  • Eggs: I recommend having the eggs at room temperature for best results. Cold eggs will cause the bread to be flatter.
  • All-Purpose Flour: the best choice of flour for this recipe.
  • Salted Pistachios: the combination of sweet and salty is so delicious!
  • Freeze-Dried Raspberries: for making the raspberry glaze. You can also use fresh, crushed raspberries or raspberry jam.
  • Raspberries: you can use either fresh or frozen berries. If you’re using frozen berries, allow them to thaw first!
a slice of raspberry pistachio bread on a plate, on a table

Supplies & Tools for the Recipe

Need some supplies or tools to make this raspberry pistachio bread? You can find them online on Amazon. (Amazon Affiliate Links)

a close up of a raspberry bread loaf on a plate, with fresh berries and glaze

How to Make Raspberry Pistachio Bread

You’ll love how quick and easy this raspberry bread is to make! You can have it in the oven in 15 minutes. Here’s how to make the bread:

  1. Start by preheating the oven to 350F/177C. Spray the inside of an 8 ½-inch or 9-inch loaf pan with baking spray and line it with parchment paper.
  2. In a large mixing bowl, mix together the sugar and dry ingredients: buttermilk, Greek yogurt, eggs, melted butter, and vanilla. Beat on medium speed for a few minutes, until the mixture is smooth.
  3. In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, and salt. Sift the dry ingredients into the batter, then mix on low speed for about a minute, just until the batter is smooth.
  4. Prepare the pistachios: place the nuts into a food processor and pulse the nuts until they’re finely chopped. You can also chop the nuts using a knife. Fold in approximately ¾ cup of the pulsed pistachios into the batter, saving the remaining nuts for topping.

Baking the Bread

Once you have the pistachio bread batter ready to go, it’s time to assemble and bake the bread!

  1. I recommend layering the raspberries with the batter to have the berries evenly distributed. Spoon a little bit of the batter into the loaf pan, add some raspberries, then repeat the process until all the batter is layered.
  2. Add more raspberries on top of the loaf and sprinkle a few tablespoons of chopped pistachios.
  3. Bake the raspberry pistachio bread at 350F for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
  4. Allow the bread to cool in the pan for about 5 minutes, then use the parchment paper to help lift the bread out of the pan and onto a wire rack to cool.
a sliced loaf of fruit and nut bread on a plate, on a table with tea

Easy Raspberry Glaze

While the bread is cooling, it’s the perfect time to make a delicious and easy raspberry glaze for topping the bread. The freeze-dried raspberries make the glaze extra fruity and add lots of raspberry flavor!

  1. Place approximately ½ cup of freeze-dried raspberries into a bowl, then use a fork to crush the berries into smaller pieces.
  2. In a large mixing bowl, combine the confectioner’s sugar with a tablespoon of cream or milk and the crushed, freeze-dried raspberries. Whisk everything together to form a thick glaze; add more cream as needed.
  3. Once the bread has cooled for about 20 minutes, use a spoon to drizzle the glaze over the bread. Garnish the top with any remaining chopped pistachios and crushed freeze-dried raspberries.
a loaf of raspberry bread on a blue plate, on a table

Serving & Storing Suggestions

I love to enjoy this raspberry bread while it’s still warm with a cup of hot coffee or tea. It’s perfect for breakfast, as an afternoon snack, or after dinner dessert.

Before serving, use a serrated knife to slice off the caramelized edge from both ends, then slice the bread into thick, 1-inch slices. Keep the bread at room temperature on a tray; wrap the bread with plastic wrap once its cooled.

To freeze the bread for later, first allow the bread to cool, then wrap in plastic wrap, then foil and freeze for up to 1 month.

slices of raspberry bread on plates, on a table with pistachios, tea and berries

More Recipes!

Enjoyed this quick and easy bread recipe? I have several other recipes you’re going to love! You can check them out here:

  • Almond Cherry Bread: moist and delicious bread with almond flour, sliced almonds and fresh cherries. You can make this bread with fresh or canned cherries.
  • Orange Cranberry Bread: this is one of my favorites for the holiday season! The bread is flavored with orange zest and dotted with tart cranberries.
  • Lemon Blueberry Bread: a very popular choice! I love this zesty and fruity, moist and delicious bread!
  • Maple Pecan Banana Bread: my favorite banana bread recipe, sweetened with maple syrup instead sugar. This bread is so delicious!
  • Apricot Pineapple Zucchini Bread: perfect for summer time zucchinis! This moist bread is dotted with dried apricots and sweet pineapple!

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Easy Raspberry Pistachio Bread Loaf Recipe

20 mins prep + 1 hr cook
8 slices
Quick and easy raspberry pistachio bread with raspberry glaze. This raspberry loaf is perfect for breakfast with a cup of coffee!

Ingredients 

For Raspberry Pistachio Bread:

  • 1/2 cup Greek yogurt, not fat free
  • 1/2 cup buttermilk
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, at room temp
  • 1 tsp vanilla extract
  • 3/4 cup white granulated sugar
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup salted, shelled pistachios
  • 1 cup raspberries, fresh or frozen, thawed

For Raspberry Glaze:

  • 1 cup powdered sugar
  • 1 to 2 tbsp cream, or milk
  • 1/2 cup freeze-dried raspberries

Instructions

  • Watch my YouTube video tutorial in the post above for step-by-step instructions!

Making the Bread Batter:

  • Start by preheating the oven to 350F/177C. Spray the inside of an 8 ½-inch or 9-inch loaf pan with baking spray and line it with parchment paper.
  • In a large mixing bowl, mix together the sugar and dry ingredients: buttermilk, Greek yogurt, eggs, melted butter, and vanilla. Beat on medium speed for a few minutes, until the mixture is smooth.
  • In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, and salt. Sift the dry ingredients into the batter, then mix on low speed for about a minute, just until the batter is smooth.
  • Prepare the pistachios: place the nuts into a food processor and pulse the nuts until they’re finely chopped. You can also chop the nuts using a knife. Fold in approximately ¾ cup of the pulsed pistachios into the batter, saving the remaining nuts for topping.

Baking the Bread:

  • I recommend layering the raspberries with the batter to have the berries evenly distributed. Spoon a little bit of the batter into the loaf pan, add some raspberries, then repeat the process until all the batter is layered.
  • Add more raspberries on top of the loaf and sprinkle a few tablespoons of chopped pistachios.
  • Bake the raspberry pistachio bread at 350F for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the bread to cool in the pan for about 5 minutes, then use the parchment paper to help lift the bread out of the pan and onto a wire rack to cool.

Making the Raspberry Glaze:

  • Place approximately ½ cup of freeze-dried raspberries into a bowl, then use a fork to crush the berries into smaller pieces.
  • In a large mixing bowl, combine the confectioner’s sugar with a tablespoon of cream or milk and the crushed, freeze-dried raspberries. Whisk everything together to form a thick glaze; add more cream as needed.
  • Once the bread has cooled for about 20 minutes, use a spoon to drizzle the glaze over the bread. Garnish the top with any remaining chopped pistachios and crushed freeze-dried raspberries.

Serving:

  • I love to enjoy this raspberry bread while it’s still warm with a cup of hot coffee or tea. It’s perfect for breakfast, as an afternoon snack, or after dinner dessert.
  • Before serving, use a serrated knife to slice off the caramelized edge from both ends, then slice the bread into thick, 1-inch slices. Keep the bread at room temperature on a tray; wrap the bread with plastic wrap once its cooled.
  • To freeze the bread for later, first allow the bread to cool, then wrap in plastic wrap, then foil and freeze for up to 1month.

Nutrition

Serving: 1slice | Calories: 463kcal | Carbohydrates: 61g | Protein: 9g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 304mg | Potassium: 295mg | Fiber: 3g | Sugar: 38g | Vitamin A: 544IU | Vitamin C: 31mg | Calcium: 96mg | Iron: 3mg