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.

Jennifer Kirkgaard, Burbank, California
This Story Originally Appeared On sunset.com

Gallery

James Carrier

Recipe Summary

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

Ingredient Checklist

Directions

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

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

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

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

  • 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.

Nutrition Facts

442 calories; calories from fat 43%; protein 8.7g; fat 21g; saturated fat 3.7g; carbohydrates 54g; fiber 2.6g; sodium 309mg; cholesterol 109mg.