Description
A refined Pistachio Bread with a tender crumb and nutty aroma, perfect for brunch or tea time.
Ingredients
Scale
- 1 1/2 cups (190 g) all-purpose flour, spooned and leveled
- 1 cup (120 g) finely ground shelled pistachios (not paste)
- 1 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup (115 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (120 ml) whole milk, room temperature
- 1 tsp pure vanilla extract
- Zest of 1 lemon (optional, for brightness)
- 3/4 cup (90 g) powdered sugar, sifted
- 1–2 tbsp blanched almond milk or regular milk (to desired consistency)
- 1/4 tsp almond extract (optional, use sparingly)
- 2 tbsp chopped toasted pistachios for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment, leaving an overhang for easy removal.
- Toast the pistachios in a dry skillet over medium heat for 3–4 minutes until fragrant and edges deepen slightly. Cool, then pulse to a fine meal.
- In a medium bowl, whisk the flour, ground pistachios, baking powder, and salt until evenly distributed.
- In a stand mixer or large bowl, cream the room-temperature butter and granulated sugar until pale and light, about 3–4 minutes. Add eggs one at a time, scraping the bowl, then mix in vanilla and lemon zest.
- Alternate adding the dry mixture and milk to the butter mixture in three parts, beginning and ending with dry ingredients. Mix gently until just combined.
- Scrape the batter into the prepared pan, smoothing the top. Tap the pan once on the counter to release large air pockets.
- Bake for 50–60 minutes, or until the top is golden and a skewer inserted in the center comes out with a few moist crumbs. If the top browns too quickly, tent loosely with foil.
- Cool in the pan for 15 minutes, then lift the loaf out using the parchment overhang to finish cooling on a rack.
- Whisk powdered sugar with almond milk and almond extract to a pourable glaze. Drizzle evenly over the cooled loaf and sprinkle chopped toasted pistachios.
Notes
Serve with mascarpone or whipped ricotta for added creaminess. Can be stored at room temperature for up to 3 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg