Olga's Flavor Factory

  • Home
  • About
  • Recipe Index
  • Ebook
  • Olga's Tips
menu icon
go to homepage
  • Home
  • About
  • Recipe Index
  • Ebook
  • Olga's Tips
  • olgasflavorfactory@gmail.com
  • //instagram.com/olgasflavorfactory
  • Pinterest
  • YouTube
search icon
Homepage link
  • Home
  • About
  • Recipe Index
  • Ebook
  • Olga's Tips
  • olgasflavorfactory@gmail.com
  • //instagram.com/olgasflavorfactory
  • Pinterest
  • YouTube
×
Home » Recipe Index » Autumn Favorites

Pistachio Bread

Published: Oct 21, 2015 · Modified: Aug 17, 2023 by Olga · This post may contain affiliate links

Jump to Recipe

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
Ingredients for Pistachio Bread

How To Make Pistachio Bread

  1. 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.
  2. 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.
  3. Add the eggs and vanilla extract. Mix until combined, scraping down the sides of the bowl to make sure everything is evenly mixed.
  4. Meanwhile, whisk all the dry ingredients (flour, baking powder, baking soda and salt) together in a medium bowl. Set aside.
  5. 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.
  6. 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.
  7. Fold in the rest of the pistachios into the batter.
  8. Transfer the batter into the prepared bread pan and smooth out.
  9. Bake in the preheated oven, 350 degrees Fahrenheit, for about 45 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool the loaf on a cooling rack.
  11. 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.
How to make Pistachio Bread tutorial.

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. 

Pistachio Bread with a glaze and chopped pistachios.

Helpful Tips

Make sure the butter, eggs and buttermilk are all at room temperature.

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.

Don't overmix the 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.

If the Pistachio Bread is getting too brown before it is finished baking through in the center:

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.

How to store the Pistachio Bread:

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.

A slice of Pistachio Bread
Print

Pistachio Bread

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

  • Author: Olga's Flavor Factory
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 mins
  • Yield: 1 loaf
  • Category: Sweets

Ingredients

Scale
  • 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

  1. 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. 
  2. 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.
  3. Add the eggs and vanilla extract. Mix until combined, scraping down the sides of the bowl to make sure everything is evenly mixed.
  4. Whisk all the dry ingredients (flour, baking powder, baking soda and salt) together in a medium bowl. Set aside.
  5. 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.
  6. 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.
  7. Fold in the pistachios into the batter. 
  8. 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.
  9. Cool the loaf on a cooling rack.
  10. 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.
  11. 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. 

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to email a link to a friend (Opens in new window)

Related

More Autumn Favorites

  • Slow Cooker Apple Cider
  • Cabbage Meatball Soup
  • Pryaniki - Russian Honey Spice Cookies
  • Pumpkin Tiramisu

Comments

  1. SANDRA MCARTHUR says

    December 14, 2021 at 6:35 pm

    Fantastic!!!!!!!!! It disappeared in minutes. Thnx.

    Reply
    • olgak7 says

      December 15, 2021 at 3:48 pm

      I'm so happy to hear that, Sandra. Thank you for taking the time to write.

      Reply
  2. Rita says

    July 09, 2019 at 10:32 pm

    So delicious

    Reply
  3. Rita says

    July 09, 2019 at 10:31 pm

    Olga... this was definitely a keeper. We loved the loaf and toasting the nuts added so much flavor. I also loved your pics!

    Reply
  4. Michelle says

    October 25, 2015 at 1:18 am

    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

    Reply
    • olgak7 says

      October 25, 2015 at 9:33 am

      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!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Olga in the kitchen

Welcome!

Hello. I’m Olga, the creator and photographer of the recipes that you see here. Welcome to my online kitchen, where I share step by step recipes and kitchen tips, to make homemade cooking easier, practical, and of course, more flavorful.

More about me

Get Weekly Menu Ideas, Recipes, Kitchen Hacks:

Join thousands of others to get my best cooking and meal prep tips plus handpicked seasonal menu ideas in your email.

Olga's Flavor Factory ebooks bundle
Olga's Ebooks
Olga's Flavor Factory family 2024
Life/Family

Popular

  • Honey Garlic Glazed Meatballs
  • Limoncello Cake
  • Easy Homemade Bread Recipe
  • Ultimate Steelhead Trout Recipe (VIDEO)

Seasonal

  • Healthy Cabbage Salad
  • Fish and Vegetables En Papillote (Fish in Parchment)
  • Borscht - Борщ
  • Orange Salad

Footer

↑ back to top

The Home Cook's Handbook

A Practical Kitchen Resource Guide

Learn more
Buy now

Get Weekly Menu Ideas, Recipes, Kitchen Hacks:

Join thousands of others to get my best cooking and meal prep tips plus handpicked seasonal menu ideas in your email.

About

  • About
  • Starting A Blog
  • FAQ
  • Olga’s Tips
  • Shop

Social Links

  • Instagram
  • Mail
  • Pinterest
  • YouTube

Quick Links

  • Home
  • Privacy Policy

© 2024 Olga's Flavor Factory