Pistachio Bread
Author: Betsy Cohen
Prep time: 20 mins
Cook time: 60 mins
Total time: 1 hour 20 mins
  • 1 teaspoon unsalted butter, melted
  • 1¼ cups unsalted roasted shelled pistachios, divided
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1¼ cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • ⅔ cup sour cream
  1. For the bread:
  2. Preheat oven to 325°. Brush the melted butter into a 9” x 5” loaf pan and set aside.
  3. Place the pistachios into a food processor fitted with the metal blade. Pulse on/off until the nuts are chopped finely. Some will be the consistency of powder. Set aside ¼ cup for the top of the bread.
  4. Whisk together the flour, baking soda, baking powder and salt in a small bowl. Set aside.
  5. Beat the butter and sugar together in a large mixing bowl for 3 minutes, scraping the bowl down as needed. Add the eggs, one at a time. Blend in the vanilla and almond extracts.
  6. Add one-half of the dry ingredients followed by the sour cream, scraping the bowl down in between additions. Add the remaining dry ingredients.
  7. Remove from the mixer and fold in 1 cup of pistachios. Do not overmix.
  8. Transfer the batter to the prepared pan, smoothing out the top. Sprinkle the remaining ¼ cup pistachios over the top of the batter. Gently push the nuts into the batter so they stick.
  9. Bake on the middle rack in a 325° oven for 60-65 minutes, until cake tester comes out clean. Transfer to a cooling rack and cool completely in the pan.
  10. Use a small metal spatula to go around the edges of the pan. Invert the pan and the bread will pop out. Turn the bread right side up.
  11. Betsy's tidbit:
  12. If you want to sweeten up your Pistachio Bread, top it with a couple of scoops of pistachio ice cream and chopped pistachios.
Recipe by Desserts Required at https://www.dessertsrequired.com/pistachio-bread