James Carrier
Yield
Makes 2 loaves (3 1/2 by 7 1/2 in.); 6 to 8 servings total

Jennifer Kirkgaard makes this Italian-inspired loaf all year long, but her family and friends especially enjoy it during the holidays. Semolina flour is available in well-stocked supermarkets; if you can't find it, substitute yellow cornmeal.

How to Make It

Step 1

Butter and flour two loaf pans (3 1/2 by 7 1/2 in. each).

Step 2

In a large bowl, mix 1 cup all-purpose flour, semolina flour, baking powder, and salt.

Step 3

In another bowl, beat eggs to blend; whisk in sugar, olive oil, lemon peel, and vanilla and almond extracts.

Step 4

Add egg mixture to dry ingredients and stir just until evenly moistened. Gently stir in cranberries and pistachios. Pour batter equally into prepared pans.

Step 5

Bake in a 350° regular or convection oven until bread is golden brown and a wood skewer inserted in center of loaves comes out clean, 20 to 25 minutes. Cool bread in pans on a rack for 10 minutes. Run a knife between bread and pan sides, then invert pans to release bread; set loaves upright on rack. Serve warm or at room temperature.

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