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Pistachio Bread – A Moist, Nutty Loaf with Rich Flavor and Soft Texture
About This Pistachio Bread Recipe
Pistachio Bread is a soft and tender quick bread that celebrates the naturally rich and slightly sweet flavor of pistachios. Unlike traditional yeast breads, this loaf is made without kneading or rising, relying instead on simple mixing and baking techniques. The result is a moist, delicate crumb that slices beautifully and holds its texture well.
This bread is commonly enjoyed as a sweet loaf, perfect for breakfast, coffee breaks, or light desserts. Its gentle sweetness allows the nutty pistachio flavor to shine without becoming overpowering. Visually, Pistachio Bread is just as appealing as it is flavorful, often featuring a soft green interior dotted with chopped nuts.
Why You Will Love This Pistachio Bread
This Pistachio Bread stands out for its perfect balance of flavor and texture. The loaf is moist and tender without being heavy, while the pistachios add a subtle crunch and buttery depth. The sweetness is mild and well-balanced, making it enjoyable at any time of day.
Ingredients You Will Need
Using fresh ingredients and accurate measurements is essential for the best results. Below is a complete list with ingredient sizes included.
Dry Ingredients:
• 2 cups (250 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1 teaspoon baking powder (5 g)
• ½ teaspoon baking soda (2.5 g)
• ½ teaspoon salt (3 g)
• ¾ cup (100 g) shelled pistachios, roughly chopped
Wet Ingredients:
• 2 large eggs, at room temperature (about 100 g without shells)
• ½ cup (120 ml) vegetable oil or melted butter
• ¾ cup (180 ml) milk or buttermilk
• 1 teaspoon vanilla extract (5 ml)
Preparing the Pistachios
Before mixing the batter, prepare the pistachios by roughly chopping them. Leaving some larger pieces adds texture and ensures that the nut flavor is noticeable in every bite. Avoid chopping them too finely, as this can cause the nuts to blend into the batter.
If using salted pistachios, reduce the added salt in the recipe or rinse and dry the nuts thoroughly. Unsalted pistachios are preferred for better control over the final flavor.
Mixing the Batter
Preheat the oven to 350°F (175°C). Grease a standard loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined. Add the chopped pistachios and stir gently so they are coated with the dry ingredients. This step helps prevent the nuts from sinking during baking.
In a separate bowl, lightly beat the eggs. Add the oil, milk, and vanilla extract, mixing until smooth and well combined.
Pour the wet ingredients into the dry mixture and stir gently until just combined. Do not overmix, as this can result in a dense loaf. The batter should be thick, smooth, and evenly mixed.
Baking the Pistachio Bread
Pour the batter into the prepared loaf pan and spread it evenly. Tap the pan gently on the counter to release any trapped air bubbles.
Bake for 50 to 60 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
If the bread begins to brown too quickly, loosely cover the top with foil during the final 10 to 15 minutes of baking.
Remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serving Suggestions
Pistachio Bread is delicious on its own, but it also pairs well with simple spreads such as butter or cream cheese. Lightly toasting the slices enhances the nutty aroma and adds a pleasant crispness.
For a sweeter presentation, the bread can be topped with a light glaze made from powdered sugar and milk. It also works beautifully as part of a brunch table or served alongside coffee or tea.
Helpful Tips You Must Know
Avoid overmixing the batter, as this is the most common cause of dense quick breads. Stir just until the ingredients are combined.
Allow the loaf to cool completely before slicing to maintain its structure and moisture.
For deeper flavor, lightly toast the pistachios before adding them to the batter.
Storage and Shelf Life
Store Pistachio Bread in an airtight container at room temperature for up to three days. For longer storage, wrap the cooled loaf tightly in plastic wrap and freeze for up to two months.
To serve frozen bread, thaw it at room temperature and warm slightly if desired. The texture and flavor remain excellent after freezing.