Homemade Pistachio Bread

Sunday, March 12, 2023
If you were looking for Pistachio Bread using a cake mix with a pudding version, this isn't the right recipe.

Our recipe is totally made from scratch and worth the extra time it takes to make this delicious Pistachio Bread as it is the best I've ever eaten.

There is nothing bad about the doctored cake mix version for pistachio bread, however, this doesn't taste anything like that recipe.

My Italian Grandmother knew nothing about baking with a cake mix and only used extra virgin olive oil, ground pistachios fine, and regular simple pantry ingredients.

This texture in this bread has a wonderful delicate crumb and is loaded with pistachio flavor.

The bread can be left plain, dusted with powdered sugar, or even served with fresh fruits and whipped cream I personally love it just as it is.

Our recipe is printable at the very bottom of this page so just scroll down and hit the print button for no ad interference.

a quick bread with finely ground pistachio nuts





Step-by-Step Homemade Pistachio Bread

  1. preheat the oven and grease and flour a loaf pan 9 x 5 inch
  2. beat the sugar with eggs and oil
  3. stir in the buttermilk and extract
  4. fold in the dry ingredients until blended and do not overmix the batter
  5. bake at 350 degrees for 55 minutes
  6. scroll to the printable recipe card below for instructions, tips, and measurements

this is a full loaf of pistachio bread


Shopping List to make this cake:

  • Pistachio Bread:
  • flour
  • olive oil
  • buttermilk
  • sugar
  • almond extract
  • baking powder
  • pistachios
  • Optional Garnish:
  • powdered sugar


these are all the ingredients in pistachio bread in a collage


Tips and Suggestions:

  1. heavily grease your loaf pan
  2. make sure you finely chop the pistachios that go into the batter
  3. coarsely chopped pistachios are just for garnish before baking
  4. only fold in the flour and baking powder at the end
  5. do not overmix the batter
  6. dust with powdered sugar when the loaf is completely cooled
  7. wrap leftovers in foil or plastic ziplock bag
  8. do not slice while warm


process shots for pistachio bread


Just a Few Tool You Will Need:

  • hand mixer: used to beat the eggs, sugar, and oil with the extract
  • spatula: for pouring into the loaf pan
  • loaf pan: for baking the bread in
  • food processor or nut chopped for finely chopped and coarsely chopped pistachios


collage of pistachio nuts ground for a bread recipe


Some Fun Additions and Suggestions

  1. shredded coconut
  2. chopped maraschino cherries blotted dry
  3. white chocolate chips
  4. milk  or dark chocolate chips
  5. toasted almonds
  6. serve a slice topped with fresh fruit and whipped cream
  7. top a slice with some hot fudge over a scoop of vanilla ice cream or gelato


pistachio bread batter ready for the oven


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pin for later pistachio bread recipe


A Bread for all Pistachio Lovers 


Grandma made everything from scratch with a little of this and a little of that.

Of course, through the years we have adapted her recipe and also used a few additional mix-ins like chocolate chips.

The best part about this recipe is it's not only delicious it's super easy and great any time of the day! 


Homemade Pistachio Bread

Homemade Pistachio Bread

Yield: 18
Author: Claudia Lamascolo
Prep time: 5 MinCook time: 55 MinTotal time: 1 Hour
All made from scratch Pistachio quick breadThis is a homemade moist, delicious, loaf that's perfect with coffee, tea, or really any beverage.

Ingredients

  • 1 1/4 cups of flour
  • 1 1/2 teaspoons baking powder
  • 1/4 cup of buttermilk
  • 3/4 cup of extra virgin olive oil
  • 3 eggs + 1 egg yolk
  • 3/4 cup salted and roasted pistachios plus 2 tablespoons for garnishing
  • 3/4 cup granulated sugar
  • 2 teaspoons almond extract
  • Garnish:
  • a dusting of powdered sugar is optional

Instructions

  1. Preheat the oven to 350 degrees and grease and flour a loaf pan (9x5 inch).
  2. Crush the pistachios to a fine crumb (set aside the extra 2 tablespoons coarsely chopped for garnishing).
  3. In a large bowl beat the eggs together with sugar and olive oil for around 2 minutes until evenly combined.
  4. Stir in the buttermilk and extract.
  5. Fold in the nuts, flour, and baking powder just until moistened and with no white streaks (be very careful not to overmix this batter).
  6. Pour into the prepared grease and floured loaf pan.
  7. Sprinkle the top with coarsely chopped pistachios.
  8. Bake for around 55 minutes to an hour checking the middle for doneness with a toothpick in the center of this bread.
  9. Cool for 4 minutes and invert on a wax paper lined plate to cool or a wire rack.
  10. Dust with powdered sugar if you prefer, slice to enjoy!

Notes

Some Fun Additions and SuggestionsTry 

  1. shredded coconut
  2. chopped maraschino cherries blotted dry
  3. white chocolate chips
  4. milk or dark chocolate chips
  5. toasted almonds
  6. serve a slice topped with fresh fruit and whipped cream
  7. top a slice with some hot fudge over a scoop of vanilla ice cream or gelato


Just a Few Tool You Will Need:

  • hand mixer: used to beat the eggs, sugar, and oil with the extract
  • spatula: for pouring into the loaf pan
  • loaf pan: for baking the bread in
  • food processor or nut chopped for finely chopped and coarsely chopped pistachios


Tips and Suggestions:

  1. heavily grease your loaf pan
  2. make sure you finely chop the pistachios that go into the batter
  3. coarsely chopped pistachios are just for garnish before baking
  4. only fold in the flour and baking powder at the end
  5. do not overmix the batter
  6. dust with powdered sugar when the loaf is completely cooled
  7. wrap leftovers in foil or plastic ziplock bag
  8. do not slice while warm


Nutrition Facts

Calories

168.31

Fat (grams)

13.4 g

Sat. Fat (grams)

2.02 g

Carbs (grams)

9.55 g

Fiber (grams)

1.01 g

Net carbs

8.54 g

Sugar (grams)

1.26 g

Protein (grams)

35.09 g

Sodium (milligrams)

40.75 mg

Cholesterol (grams)

32.77 mg
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Italian


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