Pistachio Loaf Recipe
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.
- 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
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
- Preheat the oven: Set your oven temperature to 325 degrees Fahrenheit to prepare for baking the loaf.
- 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.
- Add butter: Add the cold unsalted butter chunks to the food processor and pulse until everything is incorporated smoothly, creating a rich base.
- 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.
- 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.
- Prepare for baking: Transfer the batter into a standard loaf pan lined with parchment paper, smoothing the top as needed.
- 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.
- 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
Find it online: https://kitchenbyclara.com/pistachio-loaf-recipe/
