• 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.