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Lindsay, you have never led me astray and this Pistachio Loaf is RIGHT ON BRAND! It is absolutely mind-blowingly delicious! And what makes it even better is how easy it is. I can’t wait to make this again!
Kaitlin
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Hello, hi. Do you spend your mornings staring at your cup of coffee or tea or water (if you are better than all of us) and wonder, “What if there was a perfect little slice of tender, sweet-but-not-too-sweet pistachio loaf just laying there in the palm of my hand?” Well, yes, obviously us too.
Pistachios are already just so special and to sweeten them up and get them ready for your breakfast or brunch or afternoon snack feels like such a treat. Beautifully golden nuttiness and just the right amount of chew. This loaf also somehow feels springy and light, but that could just be our winter-weary hope talking.
Maybe you didn’t know that you needed pistachio loaf…or cake…or something in between in your life until this very moment, but we’re here to tell you that you do! And that once you have it, it will take up residence in a tiny little nook of your heart and you will not charge it rent because you will just be so happy it’s there.
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Ingredients You’ll Need For This Pistachio Loaf
Working from a truly wonderful gluten-free recipe of Amanda’s at Heartbeet Kitchen, this version swaps a few things like coconut flour instead of teff, and cornstarch instead of tapioca. Amanda paints hers with a light swath of pillowy cream cheese frosting and though we didn’t do that here due to using more sugar in the cake itself, we absolutely would not stop you should you make that excellent choice as well.
Is it a sweet bread? Dessert bar? Snack cake? Jury’s still out. But what it IS, is a deliciously dense, sweet, nutty, gluten-free little treat for your morning and here’s what you need to make it happen:
- roasted salted pistachios
- sugar
- sea salt
- butter
- eggs
- milk (oat milk, whole milk, whatever)
- vanilla
- baking powder
- coconut flour
- all-purpose flour
- cornstarch
Let’s Make a Pistachio Loaf
Really once you have your food processor on hand, it’s just a bunch of add-pulse-add-pulse steps and you’re done. Voila! Then you get to pop that beauty in the oven and enjoy the warm house-smells and shoulder bop in anticipation.
- Pistachios. Pulse the pistachios and sugar in a food processor until it makes a fine powder.
- Pulse. First add the butter in chunks to the food processor and get that incorporated. Then add the eggs, milk, and vanilla. Once those are in, pulse in the baking powder, coconut flour and cornstarch.
- Bake. Transfer to a loaf pan lined with parchment paper and bake for 1 hour to 1 hour and 10 minutes until the top is firm and golden brown.
Then see if you can resist eating the whole nutty, surprising, exquisitely textured dream. If you manage to not eat it all at once, you can pop it in the fridge for extra clean slices. You know, if that’s what you’re into.
Why This Pistachio Loaf Is Extra Delicious
If we were to just fill this section with little crying emojis…would you understand what we mean? Would it make sense that your eyes *might* well with tiny hot tears when you bite into this bread/dessert/tiny rectangular pillow of hope?
It’s not overly sweet even though it IS sweet and definitely feels like a treat. We love that it’s denser than a typical sweet bread or cake, an almost blondie-like feel, especially in those middle slices. The subtle crisp on the outside is so deeply pleasing, you might actually fight for the end pieces and really, when does that ever happen?
It keeps so well in the fridge and stays delicious to the very last slice. When you close your eyes and bite into it, you’ll be able to taste the ever so slight hint of coconut from the flour and that feels somehow springy, too, with promises of warm sunshine ahead.
So yeah, in short: here for it. And we hope that you are too.
Pistachio Loaf: Frequently Asked Questions
We tried this with all-purpose flour, but it was a completely different taste and texture – somewhat drier, a different flavor, and less sweet. Coconut flour is really what makes this one special. So if regular flour is the plan, I might just recommend using this recipe from Deb at Smitten Kitchen rather than trying to convert this one, since ours specifically formulated for the coconut flour.
It sure can! Just reference the original recipe where we found inspiration. Or if you want to make it this way with the coconut flour (10/10 recommend!), use gluten-free all purpose in place of the all-purpose flour, or just use a total of 3/4 cup coconut flour – it’ll be a denser loaf, but it’s been done here many times and it’s very delicious.
This recipe was just tested with pistachios and the beautiful golden nuttiness from the pistachio is essential for this loaf. For another equally delicious springy bread recipe, try our Lemon Poppyseed Zucchini Bread!
Keep the loaf covered at room temperature, in the fridge, or freeze leftover slices.
Pistachio Loaf
- Total Time: 1 hour 20 minutes
- Yield: 8–10 thick slices 1x
Description
It’s nearly springtime and we’re making this beautiful Pistachio Loaf! Grab your baking essentials – like butter, eggs, and sugar – plus a few extras, like pistachios and coconut flour, and get baking!
Ingredients
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- 1 cup roasted salted shelled pistachios (I buy these ones*)
- 1 1/4 cups granulated sugar
- 1/2 cup cold unsalted butter, cut into chunks
- 3 eggs
- 1/4 cup milk (oat milk, whole milk, whatever)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup coconut flour (I use this*)
- 3 tablespoons all-purpose flour
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 325 degrees.
- Pulse the pistachios and sugar in a food processor until it makes a fine powder.
- Add the butter; pulse until incorporated.
- Add the eggs, milk, and vanilla; pulse until incorporated.
- Add the baking powder, coconut flour, all-purpose flour, salt, and cornstarch; pulse until incorporated.
- Transfer to a standard size loaf pan lined with parchment paper. Bake for about 1 hour, although sometimes it needs 1 hour and 10 minutes – you’ll know it’s done when the top / center no longer feels jiggly when you touch it.
- Remove from the oven, gently remove from the pan, and allow to cool. The loaf will rise but it will be flat on top, looking a lot like a big brick – that’s exactly how it should be. Eat it warm (so good) or, for clean slices, pop it in the fridge! (I usually store mine in the fridge for 3-4 days, if it lasts that long.)
Notes
And if it’s been sitting in the fridge overnight, let it come back to room temp for about 30 minutes for best texture.
The texture will be dense, nutty, and moist, almost like a cross between a quick bread and a dessert bar.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: pistachio bread, pistachio cake, pistachio dessert
More Springy Desserts
- Springy Blueberry Lemon Bread (loaded with juicy lemon and blueberries)
- Raw Vegan Carrot Cake Bites (easy to prep a bunch and toss in the freezer)
- Blender Lemon Pie (that’s right! a whole pie right in the blender)
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This recipe is amazing! I’ve made this for the 2nd time, and it was just as great this time. I did not have butter at home so I subbed half solid ghee and half coconut oil, and added two teaspoons of milk on top. It was delicious and tasted just like the first time I made it.
Another winner! My kids (5 & 3) helped me make it. So easy and delicious. They each had two slices right away. Yum!
Let me just say that I have appreciated your newsletter for about a year. I have bought your amazing open-toed slippers, made your delicious Mexican bowls with the cilantro pesto, and the pistachio loaf is currently in the oven. Despite being 51, I have bought the jeans, swimsuit, and the shoes. You have definitely made me cooler. Also, your recipes have consistently turned out well and gotten me out of a cooking slump. Thank you so much. I appreciate you.
Kindly,
Jenny from Wisconsin
I don’t have a food processor. What methods can I substitute? Thanks
Hi Colleen! Unfortunately you will need the food processor.
How did I miss this?? I didn’t even notice this recipe until it showed up in my inbox!
Very easy, quick, and excellent!It reminded me of a delicious walnut cake I grew up eating (sadly, from a store so I was never able to get a recipe). Now that I know how it works with pistachios I can imagine it with all sorts of nuts. Hazelnuts would be yummy too…
My husband ate 4 slices upon discovering it, so this will be baked on repeat for sure 😊
Glad it was enjoyed!
This blew everyone’s mind! So good and easy to make.
Delicious! Our grandson loves it, and I keep the pistachios and coconut flour on hand just for this recipe.
I agree with others who reduced the sugar. I should’ve used less. I can’t really taste the pistachio like I wanted to. I also used oat flour instead of AP flour and tapioca flour for cornstarch.
The texture is great, given that things made with coconut flour are usually dry. Will make again.
I really love the pistachio recipe! I want to make several and have them ready to go in the freezer. How long do you think they would last in the freezer?
Hi! About 6 weeks!
Delicious! I saw this on the weekly e-mail and couldn’t stop thinking about, sent my husband to the store for coconut flour and he and I both were so glad he went! It was the perfect after dinner treat/night cap!
This. Is. So. Good.
Thought the middle was a little underdone. Nope. So moist and nutty. And that outer crust! Magical!!
Very good and moist loaf cake. I’m not a huge nut fan so I like the nuts are very finely ground. So easy to make since it all goes in the food processor. Mine was done at 65 minutes.
Absolutely love your main dishes! So healthy and delicious! But the pistachio loaf and other loafs i glanced at have so much refined sugar, which I try to minimize or avoid. Wondering if you might suggest alternatives? Thanks so much, Lindsay! Keep your brilliant ideas coming !
I dream about this loaf. It’s so easy and delicious and I love bringing it to my newly postpartum friends.
Not sure what I did wrong! This bread is so dry! Taste is fair Nothing like i expected
This is one of my all time favorite recipes! Surprisingly delicious for such a simple list of ingredients. I’m thinking of making mini loaves of it as holiday gifts this year. Can you tell me how I might adjust the recipe ?
Sorry but all purpose flour you mean the gluten free flour ? Im confused
I don’t often feel the need to comment about a recipe, but this bread-dessert-loaf tastes amazing! I actually can’t forget how delicious 🤤 it is and I want to eat it everyday! The best part is it’s so easy to make in the food processor! It was shockingly simple! I had put off making it because in my head I kept thinking it would be difficult to make. I’m going to put this on my weekly baking schedule! Thank you! Thank you!!!
So glad you enjoyed it, thanks for making the recipe!
Wow!! I am so glad I have this recipe in my life now. This is the best bread hands down ever. Thank you for sharing it!
I knew I would like this but DADGUM! New favorite cake!! The whole fam did a little happy cake dance in the kitchen as we ate it straight out of the pan.
I have made this pistachio loaf several times and it’s always a hit! It’s so nutty, moist, and full of yummy pistachio flavor. It’s great for breakfast, dessert, or just a snack.
Can I use olive or avocado oil instead butter? Thank you
I make this over and over. It is excellent. I have made it with salt and pepper pistachios when I didn’t have just plain roasted, and believe it or not it’s great with those. Thank you for this recipe.
No kidding! Thanks so much for the review!
I have a tiny food processor. I can use it effectively for pulsing nuts, sugars & butter. At that point, adding other ingredients would overload my equipment. Can I combine the rest of the ingredients by hand or with a hand mixer without compromising the texture?
Yes, that should work just fine as long as the nuts are blended well per the recipe instructions! Enjoy!
I just wanted to come on here and say how much I LOVE this recipe. I have made it many many times, and no matter the adjustments I make with the coconut flour vs. AP flour, the result is always tasty and delicious. I have always loved pistachio flavored things but this recipe is the reason I always have shelled pistachios in my cabinet.