Pistachio Bread
A delightful homemade pistachio bread that combines nutty flavors and a tender crumb, perfect for any occasion.
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.5 cups sugar
- 2 large eggs, room temperature
- 0.5 cups unsalted butter, melted Can substitute with vegetable oil
- 0.5 cups yogurt or milk
- 1 tsp vanilla extract
- 1 cups chopped pistachios Plus extra for topping
- 0.5 cups chocolate chips or dried fruits (optional)
- 1 tsp pistachio extract
- to taste citrus zest
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together eggs, melted butter, yogurt, and vanilla extract until smooth.
- In another bowl, mix together flour, baking powder, baking soda, salt, and sugar.
- Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined. Small lumps are okay.
- Fold in the chopped pistachios and any optional ingredients, tossing nuts or fruit in a little flour to prevent sinking.
- Pour the batter into the prepared loaf pan and level the top.
Baking
- Bake for 50–60 minutes or until a toothpick inserted comes out clean.
- If the top browns too quickly, cover loosely with foil during the last 10 minutes.
- Let bread cool in the pan for 10–15 minutes, then transfer to a wire rack.
- Optional: Drizzle glaze or sprinkle extra nuts on top.
Notes
Store the bread properly once cooled by wrapping it in plastic wrap or foil. It can remain at room temperature for three days or refrigerated for about a week. For reheating, slice and warm in the microwave or lightly toast.