Pistachio Bread

5 from 125 votes

This Pistachio quick bread recipe is made with real pistachios right in the mix. No pudding, extracts, or cake mix here. A true pistachio bread recipe!

Course Breakfast, Side Dish

Cuisine American

Prep Time 10

Cook Time 55

Total Time 1 5

Servings slices

Calories 300kcal

Author Yumna Jawad

Equipment

Ingredients

1 cup unsalted roasted pistachios plus 2 tablespoons
¾ cup granulated sugar
1 tablespoon lemon zest
¼ teaspoon salt
3 large eggs
¾ cup olive oil
¼ cup 2% milk
1 ¼ cups all-purpose flour
1 ½ teaspoon baking powder

Instructions

Preheat the oven to 350°F. Grease a 9” x 5” loaf pan and line with parchment paper, allowing the paper to hang over the sides for easy removal.
In the bowl of a food processor, pulse the pistachios until coarsely chopped. Remove two tablespoons of the coarsely chopped pistachios and set aside, then pulse the remaining cup of pistachios until finely ground.
Add the sugar, lemon zest, and salt, and pulse until combined, then add the eggs and process until smooth.
With the food processor still running, slowly stream in the olive oil and milk. Finally, add the flour and baking powder and process just until the flour has disappeared.
Pour the batter into the prepared pan and sprinkle reserved coarsely chopped pistachios down the center of the loaf. Bake for 50-60 minutes or until golden-brown and firm to the touch, and a toothpick inserted in the center comes out clean. Cool completely before removing from the pan.

Notes

Tip: Line your loaf pan with parchment paper for easy removal. This will help keep your pistachio bread from falling apart and makes for easy cleanup - win, win!

Nutrition