Pistachio Bread
This Pistachio quick bread recipe is made with real pistachios right in the mix. No pudding, extracts, or cake mix here. A true pistachio bread recipe!
- Prep time
- 10 min
- Cook time
- 55 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup unsalted roasted pistachios (plus 2 tablespoons)
- ¾ cup granulated sugar
- 1 tablespoon lemon zest
- ¼ teaspoon salt
- 3 large eggs
- ¾ cup olive oil
- ¼ cup 2% milk
- 1 ¼ cups all-purpose flour
- 1 ½ teaspoon baking powder
Instructions
- 1
Preheat the oven to 350°F. Grease a 9” x 5” loaf pan and line with parchment paper, allowing the paper to hang over the sides for easy removal.
- 2
In the bowl of a food processor, pulse the pistachios until coarsely chopped. Remove two tablespoons of the coarsely chopped pistachios and set aside, then pulse the remaining cup of pistachios until finely ground.
- 3
Add the sugar, lemon zest, and salt, and pulse until combined, then add the eggs and process until smooth.
- 4
With the food processor still running, slowly stream in the olive oil and milk. Finally, add the flour and baking powder and process just until the flour has disappeared.
- 5
Pour the batter into the prepared pan and sprinkle reserved coarsely chopped pistachios down the center of the loaf. Bake for 50-60 minutes or until golden-brown and firm to the touch, and a toothpick inserted in the center comes out clean. Cool completely before removing from the pan.