Ingredients

The following ingredients have 4 Servings
  • 2 Cups Whole Wheat Pastry Flour ((256g))
  • 1 1/2 Cups Raw organic cane sugar
  • 1 Package instant pistachio pudding mix
  • 3/4 tsp Salt
  • 2 tsp Baking powder
  • 1 tsp Ginger powder
  • 1 Cup Dried cranberries. (diced)
  • 1/2 Cups Roasted salted pistachio, (roughly chopped and divided)
  • 1.5 Cups Unsweetened vanilla almond milk
  • 1/4 Cup + 2 Tbsp 2% Plain Greek yogurt
  • 2 Eggs
  • 3/4 tsp Vanilla extract

Instruction

  • Preheat your oven to 350 Degrees and spray a loaf pan with cooking spray.
  • In a large bowl, mix all your dry ingredients: Whole wheat pastry flour, sugar, pudding mix, salt, baking powder and ginger. Stir in the diced cranberries and 1/4 cup of the diced pistachios. Set aside.
  • In a medium bowl, whisk the milk, yogurt, eggs and vanilla until combined.
  • Slowly add the dry ingredients into the wet a little at a time.
  • Stir just until moistened and you do not see streaks of flour. Do not overmix!
  • Pour into the prepared loaf pan and sprinkle with the remaining 1/4 cup chopped pistachios.
  • Bake for 1 hour to 1 hour 30 mins, until golden and a tooth pick comes out clean.
  • Let cool in the pan COMPLETELY.
  • Once it is completely cooled, slice and DEVOUR!