Name: Pistachio Bread
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground cardamom; 1/2 cup unsalted butter, softened; 1 cup sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1/2 cup buttermilk; 3/4 cup shelled pistachios, chopped; 1/4 cup chopped pistachios for topping (optional)

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This soft and flavorful Pistachio Bread is packed with chopped pistachios and a hint of almond flavor, making it a perfect treat for breakfast or an afternoon snack. It has a tender crumb with a subtle spice from cinnamon and cardamom, creating a warm and comforting taste in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

1/2 cup unsalted butter, softened

1 cup sugar

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/2 cup buttermilk

3/4 cup shelled pistachios, chopped

1/4 cup chopped pistachios for topping (optional)

Directions

Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and cardamom. Set aside.

In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

Stir in the vanilla and almond extracts.

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.

Gently fold in the chopped pistachios.

Pour the batter into the prepared loaf pan and smooth the top.

Sprinkle the remaining chopped pistachios on top for extra crunch (optional).

Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 65 minutes

Total Time: 1 hour 30 minutes

Servings: 8 servings

Calories: 280 kcal per serving

Variations

Chocolate Pistachio Bread: Add ½ cup of chocolate chips to the batter for a sweet twist.

Citrus Infusion: Add 1 teaspoon of orange or lemon zest to brighten up the flavor.

Gluten-Free Option: Use a 1:1 gluten-free flour blend for a gluten-free version.

Extra Crunch: Toast the pistachios before adding them to enhance their nutty flavor.

Pistachio Glaze: Drizzle with a simple glaze made from powdered sugar and milk for a touch of sweetness.

Storage and Reheating

Room Temperature: Store the bread in an airtight container for up to 3 days.

Refrigerator: Keep it in the fridge for up to a week, wrapped in plastic wrap or foil.

Freezer: Wrap slices individually in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw at room temperature before eating.

Reheating: Warm a slice in the microwave for 10-15 seconds to bring back its soft texture.

FAQs

How do I keep pistachio bread from drying out?

I store it in an airtight container or wrap it tightly in plastic wrap to keep it moist. If needed, a quick warm-up in the microwave helps restore its softness.

Can I use milk instead of buttermilk?

Yes, but I recommend adding 1 teaspoon of lemon juice or vinegar to ½ cup of milk to mimic the tanginess of buttermilk.

Can I make this bread without almond extract?

Absolutely! The almond extract enhances the nutty flavor, but you can leave it out or replace it with more vanilla extract.

Why did my bread sink in the middle?

This usually happens if the batter is overmixed or if the bread is underbaked. I always check for doneness by inserting a toothpick into the center—it should come out clean.

Can I add other nuts to this recipe?

Yes! Chopped almonds or walnuts can be added for extra crunch and variety.

Conclusion

This pistachio bread is a delightful combination of nuttiness, warmth, and sweetness, making it perfect for any time of the day. Whether enjoyed fresh with a cup of coffee or lightly toasted with butter, it’s a treat that never disappoints. With its simple ingredients and easy-to-follow steps, this recipe is one I keep coming back to whenever I crave a homemade baked good.

Recipe:

Pistachio Bread

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Print Recipe

This soft and flavorful pistachio bread is packed with chopped pistachios and a hint of almond flavor, making it the perfect treat for breakfast or an afternoon snack. Warm spices like cinnamon and cardamom add depth, while buttermilk keeps it moist. Whether served fresh or toasted with butter, this homemade pistachio loaf is a deliciously nutty delight!

Total Time: 1 hour 30 minutes
Yield: 8 servings

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and cardamom. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in vanilla and almond extracts.
Gradually add the dry ingredients, alternating with buttermilk, mixing until just combined.
Gently fold in chopped pistachios.
Pour the batter into the prepared pan and smooth the top. Sprinkle extra pistachios on top (if using).
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.