Holiday White Chocolate Cranberry Pecan Pistachio Bread

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix Dry Ingredients:

In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon. Set aside.
3. Combine Wet Ingredients:

In a large mixing bowl, cream together the butter and eggs until smooth and fluffy, about 2-3 minutes. Add the sour cream (or Greek yogurt), milk, and vanilla extract, and stir until well combined.
4. Incorporate the Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix.
5. Fold in the Add-ins:

Gently fold in the white chocolate chips, cranberries, pecans, pistachios, and orange zest (if using). The dough should be thick but evenly mixed.
6. Bake the Bread:

Pour the batter into the prepared loaf pan and spread it out evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean (a few crumbs are okay, but it shouldn’t be wet). If the top starts to brown too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.
7. Cool and Serve:

Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy! This bread is great on its own, or served with a spread of butter or cream cheese.
Serving and Storage Tips