Pistachio Bread

Introduction

This Pistachio Bread is nutty, tender, and lightly sweet — perfect for breakfast, brunch, or an afternoon snack. The chopped pistachios add a delightful crunch, while the simple batter comes together quickly for a no‑fuss loaf.

Ingredients

2 cups all‑purpose flour

1 cup shelled pistachios, chopped

½ cup granulated sugar

1 tbsp baking powder

½ tsp salt

1 cup milk

⅓ cup vegetable oil

2 large eggs

1 tsp vanilla extract

Directions

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

Mix Dry Ingredients
In a large bowl, combine flour, pistachios, sugar, baking powder, and salt.

Mix Wet Ingredients
In another bowl, whisk milk, oil, eggs, and vanilla until smooth.

Combine
Pour wet mixture into dry ingredients. Stir gently until just combined — don’t overmix.

Bake
Pour batter into prepared pan, smooth top, and bake 50–60 minutes, until a toothpick comes out clean.

Cool
Let bread rest in pan for 10 minutes, then transfer to wire rack to cool completely.

Time & Yield

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

Servings: 8

Calories: ~320 kcal per serving

Tips & Tricks

Toast pistachios before chopping for deeper flavor and crunch.

Buttermilk swap: Use buttermilk instead of milk for a tender, moist crumb.

Extra nutty: Sprinkle chopped pistachios on top before baking for a pretty finish.

Storage: Wrap tightly and store at room temp for 2 days, or refrigerate up to 5 days.

Variations

Citrus Pistachio Bread: Add lemon or orange zest to the batter.

Glazed Loaf: Drizzle with a simple powdered sugar glaze.

Chocolate Twist: Fold in ½ cup white or dark chocolate chips.

Mini Loaves: Bake in smaller pans for gifting.

Serving Suggestions

Slice and serve with honey or cream cheese.

Pair with coffee or green tea.

Use as a base for pistachio bread pudding.

Conclusion

This Pistachio Bread is simple, nutty, and versatile — a loaf that feels both comforting and elegant. Whether enjoyed plain or dressed up with glaze, it’s a recipe worth keeping in your baking rotation.