Ah, Pistachio Bread—a nutty, slightly sweet, and fragrant bread that’s perfect for breakfast, a snack, or even a dessert! It can be made as a loaf or as soft, pull-apart buns. Here’s a solid recipe for a soft, slightly sweet pistachio loaf:
Ingredients
For the bread:
- 2 ½ cups all-purpose flour
- ½ cup shelled pistachios, finely chopped (plus extra for topping)
- ¼ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk (or 1 cup milk + 1 tsp lemon juice)
- 2 large eggs
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
Optional glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. - Mix Dry Ingredients:
In a large bowl, combine flour, chopped pistachios, sugar, baking powder, baking soda, and salt. - Mix Wet Ingredients:
In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract. - Combine:
Pour the wet mixture into the dry ingredients. Stir until just combined—don’t overmix, or the bread may be dense. - Bake:
Pour the batter into the prepared loaf pan. Sprinkle a few extra chopped pistachios on top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. - Cool:
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. - Optional Glaze:
Mix powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled loaf for a sweet finishing touch.
This bread is soft, slightly nutty, and lightly sweet. You can also experiment by adding orange zest or a few chocolate chips for extra flavor.
If you want, I can also give you a yeast-based pistachio bread recipe, which is fluffier and more like a breakfast brioche. That one is amazing with a pistachio cream filling!
Do you want that version too?
