Preheat oven to 350ºF and spray 1 regular loaf pan (or 4 mini) with cooking spray.

In a large bowl, mix all dry ingredients: flour, sugar, pudding mix, salt, baking powder and ginger. Stir in diced cranberries and 3/4 cup diced pistachios. Set aside.

In a medium bowl, whisk milk, sour cream, eggs and vanilla until combined. Slowly add dry ingredients into wet a little at a time. Stir just until moistened and no streaks of flour remain. Do not over mix.

Pour into prepared loaf pan and sprinkle with remaining 1/4 cup chopped pistachios. Bake 1 hour to 1 hour 30 minutes, until golden and an inserted toothpick comes out clean. Cool in the pan completely. Once completely cooled, slice and eat.

Use blueberries, almonds, and cinnamon in place of cranberries/Craisins, pistachios, and ginger. Chop 1/4 cup sliced almonds before sprinkling on top of loaf before baking.

Use bananas, walnuts, and cinnamon in place of cranberries/Craisins, pistachios, and ginger. Increase flour to 2 1/4 cups.  Mix the mashed bananas with the liquid ingredients; add the walnuts and chocolate chips to dry ingredients.

This recipe makes 1 regular or 4 mini loaves. Mini loaves take about 45-50 minutes to bake; the regular about 90 minutes.