Pistachio Bread
User Reviews
5
Pistachio Bread
Description
This Pistachio Bread recipe combines both finely ground and coarsely chopped unsalted roasted pistachios for texture contrast and flavor. The ground nuts are mixed with sugar, lemon zest, salt, and eggs to create a smooth batter. Olive oil and 2% milk add moisture, while all-purpose flour and baking powder provide structure and leavening.
After mixing in a food processor just until flour disappears, the batter is poured into a greased and parchment-lined 9x5 inch loaf pan. The reserved chopped pistachios are sprinkled down the center of the batter to create a distinctive pistachio topping. Baking at 350°F until golden brown and firm ensures a moist crumb with a crisp surface.
Lining the loaf pan with parchment that overhangs the sides aids in easy removal and prevents the bread from falling apart. Cooling the loaf fully before removal helps it set properly. This bread offers a balanced flavor of nuts and lemon, suitable for breakfast or snacks.
Ingredients
- 1 cup pistachios plus 2 tablespoons, unsalted roasted
- ¾ cup granulated sugar
- 1 tablespoon lemon zest
- ¼ teaspoon salt
- 3 egg large
- ¾ cup olive oil
- ¼ cup milk 2%
- 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
- Line the loaf pan with parchment paper extending over the sides to easily lift out the bread after baking.
- Allow the bread to cool completely before removing from the pan to maintain its structure.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 26g | 9% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 41mg | 14% |
| Sodium | 68mg | 3% |
| Potassium | 204mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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