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
- 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
