Pistachio Bread: Easy Homemade Recipe for a Soft, Nutty Loaf
A soft, nutty loaf that brightens breakfasts and snacks
This pistachio bread fills the kitchen with a warm, slightly sweet, nutty aroma and yields a tender crumb with crunchy pistachio bites in every slice. A practical tip: use room-temperature eggs and melted butter so the batter emulsifies smoothly and you avoid overmixing.
This loaf pairs beautifully with other morning favorites like a classic French toast recipe for breakfast when you want variety on a lazy weekend.
What makes this recipe worth saving
The method is forgiving, the texture is soft rather than dense, and the nutty pistachios add both flavor and interest without a lot of fuss. It’s a versatile quick-bake that works for coffee hour, lunchboxes, or an easy gift loaf.
If you enjoy pull-apart brunch sweets, this bread is as simple to prepare as some of the best cinnamon roll recipes for brunch, but much quicker to put together.
Elements we love about this loaf
Highlights
- Tender, moist crumb from the yogurt or milk and melted butter
- Crunch and color from the chopped pistachios, with extra nuts for a pretty finish
- Flexible mix-ins: chocolate chips, dried fruit, citrus zest, or a splash of pistachio extract
- One-bowl wet mix and an easy dry mix keep the process fast and forgiving
- Easily doubled or halved to suit your oven and appetite
A quick look at the baking flow
Start with whisking the wet ingredients, combine the dry ingredients separately, fold them together briefly, stir in the pistachios, transfer to the pan, and bake until a skewer comes out clean. Simple steps, minimal equipment.
For another weeknight-friendly recipe that moves quickly from pantry to plate, consider the flavor-packed Cajun chicken pasta for easy weeknight dinners while you plan sides and drinks.
Smart prep so baking is a breeze
Bring eggs and dairy to room temperature before starting to help the batter come together with less effort. Chop the pistachios to a uniform size so they distribute evenly, and measure flour by spooning it into the cup to avoid a dry loaf.
If you like to streamline mornings, mix dry ingredients the night before and store in an airtight container, then combine with the wet mix the next morning.
Exactly what you need
1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 cup sugar, 2 large eggs, room temperature, 1/2 cup unsalted butter, melted (or substitute with vegetable oil), 1/2 cup yogurt or milk, 1 tsp vanilla extract, 1 cup chopped pistachios (plus extra for topping), Optional: 1/2 cup chocolate chips or dried fruits, 1 tsp pistachio extract, citrus zest
Tips on choosing and swapping ingredients
Use unsalted butter so you can control the salt level; salted butter can make the loaf slightly too salty. If you prefer dairy-free, substitute the butter with vegetable oil and use a non-dairy yogurt or milk. For deeper nut flavor, use a small splash (about 1/2 tsp) of pistachio extract in addition to chopped nuts.
To avoid nuts sinking to the bottom, toss them in a teaspoon of flour before folding into batter, and drain any juicy dried fruit or pat it dry.
Step-by-step baking instructions
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper so the loaf releases cleanly. In a large bowl, whisk together the eggs, melted butter (or oil), yogurt (or milk), and vanilla extract until the mixture is smooth and homogenous. In a separate bowl, stir the all-purpose flour with the baking powder, baking soda, salt, and sugar to distribute the leavening evenly. Add the dry mixture to the wet ingredients in batches, gently folding with a spatula until just combined — small lumps are okay and overmixing will toughen the crumb. Fold in the chopped pistachios, and if using, add chocolate chips, dried fruit, pistachio extract, or citrus zest; toss additions in a light dusting of flour to help them stay suspended. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean; if the top darkens too quickly, tent loosely with foil for the final 10 minutes. Allow the bread to cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely. Optionally, drizzle a thin glaze over the cooled loaf and sprinkle extra chopped pistachios on top for a finishing touch.
Timing and visual guidance
- Oven: 350°F (175°C) — bake 50–60 minutes.
- Visual cues: golden-brown top, slight dome, and a toothpick that comes out clean or with a few moist crumbs.
- If the crust is dark but the center still wet, lower the rack and cover the top loosely with foil to finish baking without burning.
- Cool 10–15 minutes in the pan to set the structure before turning out to avoid cracking.
Serving suggestions and best uses
This bread is lovely warm or at room temperature, sliced thick for toast or thin for tea service. It’s also sturdy enough to make into an indulgent French toast or to slice and gift as a hostess loaf.
Serving ideas
- Serve slightly warm with butter or mascarpone and a drizzle of honey.
- Toast slices and top with ricotta and thinly sliced fruit for brunch.
- Chop into cubes and use as a buttery base for a sweet bread pudding.
- Sprinkle a few candied nuts for crunch; try pairing with a best candied pecan recipe for Christmas and holidays twist.
How to store and reheat this loaf safely
Cool the loaf completely before storing to avoid condensation and sogginess. Wrap tightly in plastic wrap or keep in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices individually in parchment and place in a zip-top bag for up to 3 months.
Storage reminders
- Room temp: up to 3 days in airtight container.
- Refrigerator: not recommended unless your kitchen is hot; it can dry the loaf out.
- Freezer: freeze slices for up to 3 months; thaw at room temperature or warm gently.
- Reheat: toast slices lightly or microwave a slice for 10–15 seconds covered with a damp paper towel to revive moisture.
Handy tools and time-saving tricks
A silicone spatula, a medium mixing bowl, and a 9×5 loaf pan are all you need. If you have a stand mixer, use it for the wet ingredients only, then fold in the dry ingredients by hand to prevent overmixing.
Extra technique pointers
- Use a scale for consistent flour measurement if you bake often.
- Chop pistachios by pulse in a food processor for even pieces.
- If you’re short on time, use an oil substitution for butter to skip melting and cooling steps, which shortens prep.
If you love quick, satisfying recipes, you may also appreciate browsing the best creamy pasta recipes for quick dinners for other no-fuss meal ideas.
Ways to vary this pistachio loaf
Swap in orange or lemon zest for a brighter loaf, add 1/2 cup chopped dried cherries or cranberries for tartness, or fold in 1/2 cup chocolate chips for a dessert-y twist. For a gluten-free option, use a 1:1 gluten-free baking flour blend and check for manufacturers’ instructions.
Easy swaps
- Dairy-free: vegetable oil + non-dairy yogurt or milk.
- Nut-free: replace pistachios with sunflower seeds or toasted oats.
- Lower sugar: reduce sugar by 25% and add a touch more vanilla or zest.
Estimated nutrition per serving
Estimated per slice (assuming 10 slices per loaf): Calories ~ 277 kcal; Protein ~ 5 g; Fat ~ 15 g; Carbohydrates ~ 27 g; Serving size: 1 slice.
Nutrition adjustment notes
- Adding chocolate chips increases calories and sugar per slice; dried fruit increases carbs.
- Using oil instead of butter will slightly reduce saturated fat.
- To cut calories, make smaller slices (12–14 per loaf) or reduce sugar by up to 25% while keeping flavor by adding extra vanilla or citrus zest.
Common questions about this recipe
Q: Can I make this in a different pan size?
A: Yes—if you use a wider, shorter pan (8×4 or square), the baking time will be shorter; start checking at 35–40 minutes. A deeper pan may take longer.
Q: How do I prevent pistachios from sinking?
A: Toss the chopped pistachios (and any fruit) in a teaspoon of flour before folding into the batter; this helps suspend them.
Q: Can I freeze the whole loaf?
A: You can freeze the whole loaf wrapped tightly in plastic wrap and foil for up to 3 months; thaw in the refrigerator or at room temperature before serving.
Q: Is pistachio extract necessary?
A: No—it’s optional. Chopped pistachios provide most of the flavor; extract enhances the profile but is not required.
Q: My top browns too quickly—what do I do?
A: Tent the loaf loosely with foil for the last 10–15 minutes of baking to prevent over-browning while allowing the center to finish cooking.
Ready when you are — give this pistachio loaf a try
This easy pistachio bread is forgiving, flavorful, and perfect for sharing. Pull out your favorite mixing bowl, chop some pistachios, and enjoy a warm slice with coffee or tea.
Pistachio Bread
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the eggs, melted butter (or oil), yogurt (or milk), and vanilla extract until smooth.
- In a separate bowl, stir together the all-purpose flour, baking powder, baking soda, salt, and sugar.
- Add the dry mixture to the wet ingredients in batches, folding gently with a spatula until just combined.
- Fold in the chopped pistachios and any optional add-ins such as chocolate chips or citrus zest. Toss any additions in a teaspoon of flour before folding in.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- If the top darkens too quickly, tent with foil for the last 10 minutes of baking.
- Allow the bread to cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.
- Optionally, drizzle a thin glaze and sprinkle with extra chopped pistachios.
