This Pistachio Bread will make your home feel like a fancy coffee shop as it bakes. It's so soft and tender, brimming with crunchy pistachios in every bite.
Simple and easy desserts are my favorite to make at home. This Pistachio bread is the perfect treat to enjoy with a cup of coffee. It's tender, not too sweet, with the crunch and flavor of the pistachios inside and lots of crunchiness on top too. Since it's not too sweet on the inside, the pretty glaze is a lovely finishing touch.
Going to a coffee shop always makes me feel so relaxed and sophisticated. My favorite kind are the ones that are inside bookstores. Whoever came up with the concept of Barnes and Noble was a genius. Of course, not only do they sell all kinds of drinks there, but there's usually an assortment of sweets to choose from. This is why I love to recreate that feeling in my own home, whether it's just to enjoy with my family, or invite some guests over.
This bread will make your own house smell 10 times better than any coffee shop. It's so easy to make and looks gorgeous. How about serving it to your friends next time you get together for tea, for a brunch or put it in your lunchbox to enjoy at work the next day?
Ingredients:
- butter, I use unsalted, make sure it's softened to room temperature
- granulated sugar
- eggs, room temperature
- vanilla extract
- all purpose flour
- baking powder
- baking soda
- salt
- buttermilk, room temperature
- instead of the buttermilk, you can use sour cream or plain yogurt
- pistachios
- half of the nuts need to be very finely chopped and the other half coarsely chopped
- I like to use roasted nuts, since they have so much more flavor.
- Instead of pistachios, feel free to use any other kind of nuts that you like - hazelnuts, almonds, walnuts,pecans, etc.
Glaze:
- powdered sugar
- buttermilk or milk
- you can also use vanilla extract or another extract, such as almond extract, for more flavor in the glaze
How To Make Pistachio Bread
- Preheat the oven to 350 degrees Fahrenheit. Coat the bottom and the sides of a bread pan (9.5 X 5 inches) with butter or oil. Line the bottom and sides of the pan with parchment paper for extra ease of getting the bread out later.
- Cream the butter and sugar together in a large bowl of a stand mixer, using a paddle attachment, or using a hand mixer, until light and fluffy.
- Add the eggs and vanilla extract. Mix until combined, scraping down the sides of the bowl to make sure everything is evenly mixed.
- Meanwhile, whisk all the dry ingredients (flour, baking powder, baking soda and salt) together in a medium bowl. Set aside.
- Now, add the dry ingredients and the buttermilk in increments. (Using this method of mixing will make the loaf very tender.)
- Add ⅓ of the dry ingredients, mix just until mostly combined.
- Add half of the buttermilk and also mix until mostly combined.
- Add half of the dry ingredients, mix and then add the remaining half of the buttermilk, finishing with the last of the dry ingredients. Don't over mix.
- Chop the pistachios. You need ½ cup finely chopped pistachios and ½ cup coarsely chopped. Set aside some of the pistachios to use to sprinkle on top of the bread after it's baked.
- Fold in the rest of the pistachios into the batter.
- Transfer the batter into the prepared bread pan and smooth out.
- Bake in the preheated oven, 350 degrees Fahrenheit, for about 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the loaf on a cooling rack.
- Make the glaze.
- Whisk the powdered sugar and the buttermilk (and vanilla, if using) together. If the glaze is too thick, you can add more buttermilk or milk.
Serving the Pistachio Bread
When the bread has cooled completely, make the glaze.
Whisk the powdered sugar and the buttermilk (and vanilla, if using) together. If the glaze is too thick, you can add more buttermilk or milk.
Drizzle the glaze over the Pistachio Bread. Sprinkle the reserved pistachios on top.
Helpful Tips
You'll be able to cream the butter with the sugar much better and create a lot of air, making the cake more fluffy. Then, the eggs and butter milk will easily mix with the softened butter and create a smooth, uniformly textured batter.
If you overwork the batter, it will be tougher and dryer. Also, by adding the flour in stages, with the liquid ingredients in between, this creates a light, even crumb in the muffins.
Turn down the heat to 300 degrees Fahrenheit and you can even cover the top with aluminum foil for he last few minutes of baking.
This recipe is best fresh and enjoyed the same day, but of course it will still be good for the next few days too. Store it at room temperature, covered, for 1-3 days. You can also put it in the refrigerator for longer storage or even freeze for up to 3 months.
Pistachio Bread
This Pistachio Bread will make your home feel like a fancy coffee shop. It's so soft and tender, brimming with crunchy pistachios in every bite.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hour 5 mins
- Yield: 1 loaf
- Category: Sweets
Ingredients
- ½ cup (8 Tablespoons) butter, softened
- ¾ cup granulated sugar
- 1 ½ cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ⅔ cup buttermilk (or sour cream or plain yogurt)
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup finely chopped pistachios
- ½ cup coarsely chopped pistachios
Glaze:
- 1 cup powdered sugar
- 1 ½ Tbsp milk or buttermilk
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease the bottom and the sides of a bread pan (9.5 X 5 inches) with butter or oil. A parchment sling (lining the bottom and sides of the pan) will help even more.
- Cream the butter and sugar together in a large bowl of a stand mixer, using a paddle attachment, or using a hand mixer, until light and fluffy.
- Add the eggs and vanilla extract. Mix until combined, scraping down the sides of the bowl to make sure everything is evenly mixed.
- Whisk all the dry ingredients (flour, baking powder, baking soda and salt) together in a medium bowl. Set aside.
- Add ⅓ of the dry ingredients to the batter, mix just until mostly combined. Add half of the buttermilk and also mix until mostly combined. Add half of the dry ingredients, mix and then add the remaining half of the buttermilk, finishing with the last of the dry ingredients. Don't over mix. Using this method of mixing will make the loaf very tender.
- Chop half of the pistachios very finely and the other half coarsely. Set aside a few handfuls to place on top of the cake later.
- Fold in the pistachios into the batter.
- Transfer the batter into the prepared bread pan. Bake in the preheated oven, 350 degrees Fahrenheit, for about 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the loaf on a cooling rack.
- To make the glaze, whisk the powdered sugar and the buttermilk together. If the glaze is too thick, you can add more buttermilk or milk. Drizzle the glaze over the pistachio loaf once it's cooled. Sprinkle the remaining pistachios on top of the glaze while it's still wet.
- The Pistachio Bread is best served the same day. Store the leftovers at room temperature, covered, for 1-2 days. Store in the refrigerator for up to a week or freeze for up to 3 months.
Fantastic!!!!!!!!! It disappeared in minutes. Thnx.
I'm so happy to hear that, Sandra. Thank you for taking the time to write.
So delicious
Olga... this was definitely a keeper. We loved the loaf and toasting the nuts added so much flavor. I also loved your pics!
Hi Olga,
I love your recipes and also love hearing the stories of your family! I recently began watching the videos that you and your husband have made and so enjoy them. I am hoping to make this Pistachio Bread for my Ladies Bible Study this week, and I have a quick question. What type of pistachios do you use? I see mostly roasted and salted but I'm wondering if I should try to find one that is natural with no salt?
Thanks for the help,
Michelle
Thank you so much for your kind words.
You can use raw or roasted, just not salted, Michelle. I hope you enjoy the loaf:). I actually made it for our ladies' Bible Study too!