Best 3 Pistachio Loaf Recipes
Indulge in the delightful world of pistachio loaves with our curated collection of recipes. From the classic Pistachio Nut Loaf, an iconic treat with a moist, pistachio-studded crumb and a sweet glaze, to the decadent Double Pistachio Loaf, where layers of pistachio cake and frosting create a symphony of flavors, we have something for every pistachio enthusiast. Explore the unique Pistachio Banana Bread, a fusion of two beloved flavors, or the vibrant Pistachio Orange Loaf, where citrus zest adds a refreshing twist. For a gluten-free option, try the Pistachio Flour Loaf, a nutty and dense loaf that's equally satisfying. Each recipe is carefully crafted with detailed instructions and helpful tips to guide you through the baking process. Prepare to tantalize your taste buds and embark on a pistachio loaf baking adventure!
Here are our top 3 tried and tested recipes!
PISTACHIO LOAF
Pistachios are the star of this cake. Instead of a butter cake with the occasional bite of pistachio, this is a dense, nutty cake completely permeated by nuts. Replacing most of the flour with ground pistachios gives the cake a coarse, almost chewy texture and intense flavor. It's lovely without, but if you'd like you can also top it with a simple lemon glaze made by combining lemon juice and confectioners' sugar.
Provided by Samantha Seneviratne
Categories dessert
Time 2h50m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Butter the bottom of an 8 1/2- by 4 1/2-inch loaf pan. Line the bottom with parchment paper, then butter and flour the entire pan. Pulse 1 cup of the pistachios and 1/4 cup of the sugar in a food processor until very finely ground. Transfer the pistachio mixture to a large bowl. Whisk in the flour, baking powder, baking soda and salt.
- In a large bowl, beat the butter and the remaining 3/4 cup sugar with an electric mixer on medium speed until pale and fluffy, about 2 minutes. Beat in the eggs, one at a time, and beat until combined. Beat in the lemon zest. In three additions, beat in the pistachio-flour mixture, alternating with additions of buttermilk, starting and ending with pistachio-flour mixture. Transfer the batter to the prepared pan and smooth the top. Bake until a toothpick inserted into the center of the cake comes out with moist crumbs attached, 50 to 60 minutes.
- Transfer the pan to a rack to cool for 15 minutes. Run a knife around the edge of the pan to loosen the cake and then tip the cake out of the pan. Remove the parchment, turn the cake right side up, and let it cool completely. Sprinkle the remaining pistachios on top of the cake before serving.
LEMON-PISTACHIO LOAF
Don't even think about lifting this cake out of the pan before it's completely-and we mean completely-cool. Because it's vegan, with no eggs for structure, its delicate crumb needs time to set.
Provided by Ochre Bakery, Detroit, MI
Categories Bon Appétit Dessert Breakfast Cake Lemon Juice Pistachio Bread Lemon Dairy Free Vegetarian Vegan Olive Oil Soy Free Peanut Free
Yield Makes 1 (9x5") loaf
Number Of Ingredients 10
Steps:
- Place a rack in middle of oven; preheat to 325°F. Grease a 9x5" loaf pan with vegetable oil, then line with parchment paper, leaving overhang on long sides. Oil parchment paper (for insurance and an easy release).
- Pulse pistachios in a food processor until finely ground (it's okay if some of the pieces are a bit larger). Set aside a heaping tablespoonful.
- Whisk lemon zest, flour, granulated sugar, baking powder, salt, and remaining pistachios in a large bowl. Whisk olive oil, 2 Tbsp. lemon juice, remaining ⅓ cup vegetable oil, and ½ cup water in a small bowl to combine. Pour oil mixture into dry ingredients and fold with a rubber spatula to combine, being very careful not to overmix (this batter contains a high ratio of liquid, which means it can get gummy if overworked). Pour into prepared pan and tilt to distribute; batter should come halfway up the sides.
- Bake cake until golden brown all over, it springs back when gently pressed, and a tester inserted into the center comes out clean, 50-60 minutes. Transfer pan to a wire rack and let cake cool completely in pan, at least 2 hours. Using parchment overhang, lift cake out of pan and place on rack. Peel away parchment.
- Whisk powdered sugar and 3 Tbsp. lemon juice in a medium bowl, drizzling in remaining 2 Tbsp. lemon juice as needed until you have a thick but pourable glaze. Pour glaze over cake, letting it drip down the sides. Immediately top cake with reserved pistachios, then let sit until glaze is set, at least 30 minutes.
- Do Ahead: Cake can be made 3 days ahead. Store airtight at room temperature.
LEMON PISTACHIO LOAF
Categories Citrus
Number Of Ingredients 10
Steps:
- heat over to 325
- line 9x5 bread pan w/parchment paper, leaving overhang on long sides
- grind pistachios in food processor; reserve 1 T
- mix zest, flour, sugar, pistachios, baking powder and salt in large bowl
- whisk olive oil, 2 T lemon juice, 1/3 cup vegetable oil and 1/2 cup water. Pour into dry ingredients and fold until mixed.
- Do NOT over mix
- Bake for 50 - 60 minutes
- When cake is cool, whisk powdered sugar and 3 T lemon juice. Add remaining lemon juice as needed to make glaze. Pour over cake, letting ti drip down sides. Top with pistachios.
Tips:
- Use high-quality pistachios for the best flavor. If you can, find pistachios that are still in their shells. This will ensure that they are fresh and have not been exposed to moisture or air.
- Toast the pistachios before using them in the recipe. This will bring out their natural flavor and make them more fragrant.
- Use a combination of all-purpose flour and almond flour for the best texture. Almond flour will add a moist and dense crumb, while all-purpose flour will provide structure.
- Do not overmix the batter. Overmixing will result in a tough, dense loaf.
- Bake the loaf until a toothpick inserted into the center comes out clean. This will ensure that the loaf is cooked through.
- Let the loaf cool completely before slicing and serving. This will allow the flavors to develop and the loaf to set.
Conclusion:
Pistachio loaf is a delicious and easy-to-make treat that is perfect for any occasion. With its moist and dense crumb, nutty flavor, and vibrant green color, this loaf is sure to be a hit with everyone who tries it. So next time you are looking for a special treat, give pistachio loaf a try!
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