Pistachio Loaf Recipe

Introduction

This Pistachio Loaf is a delightful treat that combines the rich, nutty flavor of pistachios with a tender, moist crumb. It’s perfect for breakfast, a snack, or a simple dessert. The loaf is naturally fragrant and satisfying, with a lovely texture that keeps you coming back for more.

Ingredients

• 1 cup roasted salted shelled pistachios
• 1 1/4 cups granulated sugar
• 1/2 cup cold unsalted butter, cut into chunks
• 3 eggs
• 1/4 cup milk (oat milk, whole milk, or your choice)
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1/2 cup coconut flour
• 3 tablespoons all-purpose flour
• 1 tablespoon cornstarch

Instructions

1. Step 1: Preheat your oven to 325 degrees Fahrenheit. Line a standard loaf pan with parchment paper.
2. Step 2: In a food processor, pulse the pistachios and granulated sugar until they form a fine powder.
3. Step 3: Add the cold butter chunks to the processor and pulse until the mixture is well incorporated and crumbly.
4. Step 4: Add the eggs, milk, and vanilla extract, and pulse again until all ingredients are combined.
5. Step 5: Add the baking powder, coconut flour, all-purpose flour, sea salt, and cornstarch. Pulse until the batter is smooth and uniform.
6. Step 6: Transfer the batter into the prepared loaf pan, smoothing the top. Bake for about 1 hour, checking doneness by ensuring the center no longer feels jiggly. Sometimes it may take up to 1 hour and 10 minutes.
7. Step 7: Remove the loaf from the oven, carefully lift it out of the pan, and let it cool. The loaf will be flat on top and resemble a large brick—that’s exactly right. Enjoy warm or chill for firmer, cleaner slices.

Tips & Variations

• For a different flavor profile, swap vanilla extract with almond extract.
• Try replacing coconut flour with finely ground almond flour for a less grainy texture.
• Ensure the butter is cold to help create a tender crumb and better texture.
• Chill the loaf before slicing to achieve neat, clean slices.
• Add a handful of chocolate chips or dried fruit for extra sweetness and texture.

Storage

Store the Pistachio Loaf in the refrigerator, wrapped tightly in plastic wrap or in an airtight container. It will keep well for 3 to 4 days. For best flavor and texture, enjoy slices warmed briefly in a toaster oven or microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw pistachios instead of roasted?

Yes, but using roasted salted pistachios adds more flavor and a hint of saltiness that complements the loaf. If using raw pistachios, consider adding a pinch of additional salt to the batter.

Is coconut flour necessary for this recipe?

Coconut flour contributes to the loaf’s unique texture and moisture balance. If you don’t have it, you can try substituting with almond flour, but the texture and baking time might vary slightly.

Pistachio Loaf Recipe

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★★★★★

4.4 from 79 reviews

A delightful pistachio loaf that combines the rich, nutty flavor of roasted salted pistachios with a tender crumb made from a blend of coconut and all-purpose flours. This loaf is subtly sweet, moist, and perfect for a cozy breakfast or an elegant tea-time treat. The recipe uses pulsed ingredients for a smooth batter and is baked to achieve a firm, brick-like texture that is delicious served warm or chilled.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 1 standard loaf (about 8–10 servings) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Nut Mixture

• 1 cup roasted salted shelled pistachios
• 1 1/4 cups granulated sugar

Wet Ingredients

• 1/2 cup cold unsalted butter, cut into chunks
• 3 eggs
• 1/4 cup milk (oat milk, whole milk, or your choice)
• 1 teaspoon vanilla extract

Dry Ingredients

• 1/2 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1/2 cup coconut flour
• 3 tablespoons all-purpose flour
• 1 tablespoon cornstarch

Instructions

1. Preheat the oven: Set your oven temperature to 325 degrees Fahrenheit to prepare for baking the loaf.
2. Pulse pistachios and sugar: In a food processor, pulse the roasted salted shelled pistachios and granulated sugar until they become a fine powder, ensuring an even texture in the loaf.
3. Add butter: Add the cold unsalted butter chunks to the food processor and pulse until everything is incorporated smoothly, creating a rich base.
4. Incorporate eggs, milk, and vanilla: Add the eggs, milk of choice, and vanilla extract to the processor and pulse again until the mixture is well combined and smooth.
5. Add dry ingredients: Add the baking powder, sea salt, coconut flour, all-purpose flour, and cornstarch to the processor and pulse until the batter is fully incorporated and uniform.
6. Prepare for baking: Transfer the batter into a standard loaf pan lined with parchment paper, smoothing the top as needed.
7. Bake the loaf: Bake for about 1 hour, or up to 1 hour and 10 minutes. The loaf is done when the top and center no longer jiggle upon touch.
8. Cool and serve: Remove the baked loaf from the oven and gently take it out of the pan. Allow it to cool. The loaf will rise but stay flat on top, resembling a brick, which is the desired texture. Serve warm or chill for cleaner slices. Store in the fridge for up to 3-4 days.

Notes

• Make sure to line your loaf pan with parchment paper to prevent sticking.
• Use cold butter chunks to help create a tender crumb texture in your loaf.
• This loaf has a unique dense, brick-like texture on top—this is intentional and part of its charm.
• For best slicing results, chill the loaf in the fridge before cutting.
• Store leftovers in the refrigerator to keep the loaf fresh for up to 3-4 days.
• You can substitute oat milk with any milk alternative or whole milk depending on preference.

Keywords: pistachio loaf, pistachio bread, nut loaf, bakery-style loaf, coconut flour loaf, nutty dessert, vegetarian loaf