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Overhead shot of pistachio bread baked in a loaf pan with parchment paper.
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5 from 125 votes

Pistachio Bread

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!
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
0 minutes
Total Time 1 hour 5 minutes
Servings 12 slices
Calories 300kcal
Author Yumna Jawad



  • 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.


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!


Calories: 300kcal | Carbohydrates: 26g | Protein: 5g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 68mg | Potassium: 204mg | Fiber: 2g | Sugar: 14g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg