Need an impressive but simple side dish to bring to a potluck? This loaf is stunning when sliced: Packed with vibrant green pistachios, dried cherries, and mahogany-toned pecans, it’s almost too pretty to eat.
Courtesy of Casey Barber
|1 cup (4 1/4 oz) unbleached all-purpose flour||1/2 cup coarsely chopped unsalted pecans|
|1 cup (4 1/4 oz) white whole wheat flour||1/2 cup whole shelled and unsalted pistachios|
|1 cup (7 oz) granulated sugar||3/4 cup whole milk|
|2 teaspoons baking powder||2 large eggs|
|1/2 teaspoon kosher salt||8 tablespoons (4 oz; 1 stick) unsalted butter|
|1/2 cup dried cherries|
Preheat the oven to 350F. Spritz a standard loaf pan, a 12-well standard or 24-well mini muffin tin, an 8-inch round or square baking pan, or a Bundt pan with nonstick baking spray.
Whisk both flours, sugar, baking powder and salt together in a large bowl. Gently stir in the cherries, pecans, and pistachios.
Whisk the milk, eggs, and butter together in a medium bowl.
Gently stir the wet ingredients into the dry ingredients just until incorporated, being careful not to overmix the batter.
Pour the batter into the prepared pan(s). Bake until the bread is golden brown and a toothpick inserted into the center comes out clean. Timing will vary based on the pan used, but will range from approximately 20 minutes for mini muffins, 30 minutes for regular muffins, and 45 minutes to an hour for cake, loaf, or Bundt pans. Transfer the pan(s) to a wire rack and let cool for 10 minutes.
Transfer the bread(s) to the rack, sliding a knife around the edges to loosen the bread if necessary, and cool completely.
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