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Pistachio Loaf

55 reviews / 4.9 average

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!

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.

Prefer To Watch Instead Of Read?

Watch Lindsay make this recipe on stories!

Spreading pistachio loaf batter in baking pan.

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
Taking a bite of a slice of pistachio loaf.

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.

  1. Pistachios. Pulse the pistachios and sugar in a food processor until it makes a fine powder.
  2. 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. 
  3. 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.

Slice of pistachio load with bite taken out

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.

Taking a bite of pistachio loaf.

Pistachio Loaf: Frequently Asked Questions

Could I use regular all-purpose flour instead of coconut flour?

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.

Can this recipe be made 100% gluten-free?

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.

Can I use a different kind of nut besides pistachios?

This recipe was just tested with pistachios and the beautiful golden nutiness from the pistachio is essential for this loaf. For another equally delicious springy bread recipe, try our Lemon Poppyseed Zucchini Bread!

How do I store leftover pistachio loaf slices?

Keep the loaf covered at room temperature, in the fridge, or freeze leftover slices.

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Pistachio loaves on plates

Pistachio Loaf


  • Author: Lindsay
  • Total Time: 1 hour 20 minutes
  • Yield: 810 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

Units Scale

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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

  1. Preheat the oven to 325 degrees.
  2. Pulse the pistachios and sugar in a food processor until it makes a fine powder.
  3. Add the butter; pulse until incorporated. 
  4. Add the eggs, milk, and vanilla; pulse until incorporated.
  5. Add the baking powder, coconut flour, all-purpose flour, salt, and cornstarch; pulse until incorporated. 
  6. 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.
  7. 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

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181 Comments

  1. Pinch of Yum Logo
    Jen

    This sounds so delish, I need to make it today! Have everything in the pantry, except roasted salted pistachios. I do have a giant bag of raw pistachios. Would using them unroasted with a dash of kosher salt work?

    1. Pinch of Yum Logo

      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, we’d recommend using this recipe from Deb at Smitten Kitchen rather than trying to convert this one, since ours specifically formulated for the coconut flour!

  2. Pinch of Yum Logo

    I really want to make this! But it’s a bit too much sugar for me… How much could I reduce the sugar and still have it taste good?

    1. Pinch of Yum Logo

      I reduced to 1C (still a lot for me but what the heck) and it’s delicious! Definitely sweet and maybe could reduce more if you’re sensitive to sweet. Could reduce by half and then enjoy with some honey butter. Yum!

    1. Pinch of Yum Logo

      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, we’d recommend recommend using this recipe from Deb at Smitten Kitchen rather than trying to convert this one, since ours specifically formulated for the coconut flour!

  3. Pinch of Yum Logo
    Tracy

    Pistachio Loaf
    I think the sugar weight is wrong, currently says 11 1/4 cups, or 1250 grams when converted

  4. Pinch of Yum Logo
    Laura

    Recipe sounds absolutely divine! I have a severe allergy to egg. What can I use to replace the eggs in this recipe?






    1. Pinch of Yum Logo

      Hey Laura! Unfortunately we don’t have much experience in egg replacements. If you’ve used a flax or chia egg successfully in recipes like this in the past, it’s possible it would work here. We have not tested it though!

    2. Pinch of Yum Logo
      Melissa

      Laura,
      We have an egg allergy here too and I successfully adapted this recipe. I used 1 cup of plain Greek yogurt in place of the eggs, increased the AP flour to 3/4 cup, 1.5 teaspoon baking powder and 0.5 teaspoon baking soda. I followed the steps the same, just using the yogurt when the recipe says eggs. It took longer to bake than the recipe says, closer to 1 hour 15 min, but that could be my oven.

      It came out excellent. The adults in the family who aren’t egg-allergic raved and said it’s a keeper.






  5. Pinch of Yum Logo
    Jannie

    Thanks so much for sharing, I cannot wait to make this beauty. Can I substitute the granulated sugar with something other than brown or white sugar? Such as, perhaps use coconut sugar or something else?

      1. Pinch of Yum Logo
        Mimi

        123 grams. At the top of the recipe there are buttons where, if you press the M, converts the recipe into grams!

      2. Pinch of Yum Logo
        Krista @ Pinch of Yum

        Hi Lianne! Yes, 123 grams. Be sure to check out the Metric converter feature on our recipe card! It’s a really handy feature!

  6. Pinch of Yum Logo
    Joanne Kneller Spence

    Do you think I could substitute gluten free flour for the all purpose flour?

  7. Pinch of Yum Logo
    Andrea

    This recipe looks heavenly. What might I adjust in order to use maple syrup instead of brown sugar? Plus, instead of regular I’d prefer to use almond flour. Thoughts?
    Thanks so much!
    Andrea S.

  8. Pinch of Yum Logo
    Maria

    Any suggestions for people who don’t own a loaf pan? Will 9×9 or 8×8 brownie pan work?

  9. Pinch of Yum Logo
    Jen

    Any thoughts on adding chocolate chips? To be fair, I feel like most quick breads benefit from chocolate chips 😉

      1. Pinch of Yum Logo
        Stef

        Hiya! I have a very small food processed so I wouldn’t be able to use one. Any other suggestions?

  10. Pinch of Yum Logo
    Mara

    This is in the oven right now I can’t WAIT to try it- I love pistachio!!! I think the metric measurement is off for the coconut flour though, 1/2 cup of coconut flour is about half the weight indicated! (~60g not ~112g). Also, do you add the sea salt in with the other dry ingredients? It doesn’t say.

      1. Pinch of Yum Logo
        Aline

        It still says 112g of coconut flour. I didn’t catch this comment earlier so the 2 loaves I made were like bricks 🙁

      2. Pinch of Yum Logo
        Jen

        I’ve also noticed the 1/2C coconut flour still shows as 112g instead of 60g. If it could be updated – that’d be great!
        Love the new metric conversion feature!

        1. Pinch of Yum Logo
          Krista @ Pinch of Yum

          Thanks so much for pointing this out! We’re working on getting this updated!

  11. Pinch of Yum Logo
    Leanne

    I made this as soon as I saw the recipe pop up! I even shelled a bag of pistachios by hand to get one cup haha. Sadly it didn’t work for me. When I pulled it out of the oven it was browned and firm on top and clearly done, but there was a huge divot in the middle. It seemed to fall apart a bit when I removed it from the pan too. I’m going to refrigerate and hope to salvage it. I’m sure it will still taste great. Any idea what could have went wrong? I followed the recipe exactly.

    1. Pinch of Yum Logo

      Thanks for the feedback, Leanne! Few thoughts: it’s possible that your loaf needed a little more time in the oven, which you could try next time. For it falling apart, if you use parchment paper that should help, otherwise it’s like just due to it not being quite baked yet! The only other factor is if your pistachios hadn’t been pulse long enough for the right consistency. We’ll have a video included soon to show what that texture should be, but that could be another factor as well!

  12. Pinch of Yum Logo
    ANC

    I am super excited you posted a gluten free dessert / loaf / sweet snack recipe. I love your recipes and have missed baking POY recipes since needing to go gluten free. Definitely trying this ASAP and would love to see more like it!

  13. Pinch of Yum Logo
    Ashley Varghese

    Pinch of Yum never steers me wrong, and this is no exception!! Loved this pistachio loaf!!! Kids gobbled it up too!






    1. Pinch of Yum Logo
      SPIRA

      I was wondering what food proccesoe you use. Been in the market for a new one and have never been steered wrong by your suggestions so far!

  14. Pinch of Yum Logo
    Dina

    Thank you for sharing!! 27g of sugar per slice seemed like a lot, so I used a little more than 1/2 cup instead of 1 1/4. It still turned out great with just a hint of sweetness.

    1. Pinch of Yum Logo
      Sera

      Thanks for this info! I can’t take that much sugar. Normally I reduce but it’s nice to know I can cut the sugar down to half.