Best 2 Pistachio Quick Bread Recipes

Indulge in the delightful Pistachio Quick Bread, a symphony of flavors and textures that will tantalize your taste buds. This culinary masterpiece combines the vibrant green hue of pistachios with the moist and tender crumb of a classic quick bread. As you bite into its soft interior, a burst of pistachio flavor dances on your palate, complemented by a subtle sweetness and a hint of nuttiness. Each slice is a perfect balance of flavors and textures, making it an ideal treat for breakfast, brunch, or a midday snack.

The Pistachio Quick Bread recipe is designed for both novice and experienced bakers, ensuring that everyone can enjoy this delectable treat. With its simple ingredients and easy-to-follow instructions, this recipe is a breeze to make. It also includes variations such as a gluten-free option, a vegan version, and a decadent chocolate chip pistachio quick bread, catering to diverse dietary preferences and tastes. Whether you're a pistachio aficionado or simply seeking a new and exciting baking project, this recipe is sure to become a favorite in your kitchen.

Let's cook with our recipes!

PISTACHIO QUICK BREAD

Pistachio Quick Bread image

I love making many of these special loaves to give away for the holidays. They also freeze well so it is easy to pull out for unexpected guests. -Judy Fischer, Green Bay, Wisconsin

Provided by Taste of Home

Time 55m

Yield 2 loaves (12 slices each).

Number Of Ingredients 8

Ingredients

1 package white cake mix (regular size)
1 package (3.4 ounces) instant pistachio pudding mix
4 large eggs, room temperature
1 cup sour cream
1/4 cup water
1/4 cup canola oil
1/3 cup sugar
3/4 teaspoon ground cinnamon

Steps:

In a large bowl, combine cake and dry pudding mixes. Add the eggs, sour cream, water and oil; beat until blended (batter will be thick). , Combine sugar and cinnamon. Spoon half of the batter into 2 greased 8x4-in. loaf pans; sprinkle each with 2 tablespoons cinnamon sugar. Spread with remaining batter; sprinkle with remaining cinnamon sugar. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 169 calories, Fat 7g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 218mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.

ZUCCHINI-PISTACHIO-CHERRY QUICK BREAD WITH CREAM CHEESE GLAZE

Zucchini-Pistachio-Cherry Quick Bread with Cream Cheese Glaze image

Spread a cream cheese glaze over this zucchini bread filled with toasted pistachios and dried cherries.

Provided by Food Network Kitchen

Categories dessert

Time 2h45m

Yield 1 regular loaf or 3 mini loaves

Number Of Ingredients 19

Ingredients

1/2 cup melted unsalted butter or vegetable oil, plus more melted butter, for the pan
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup dried cherries
3/4 cup chopped toasted pistachios
1/2 cup plain yogurt or sour cream
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon grated lemon or orange zest, optional
1 cup shredded zucchini, excess moisture squeezed out
1 cup confectioners' sugar
3 tablespoons cream cheese, at room temperature
2 tablespoons milk
1/4 teaspoon pure vanilla extract

Steps:

For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the dried cherries and pistachios and toss together. Set aside.
Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated.
Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
For the cream cheese glaze: Whisk together the confectioners' sugar, cream cheese, milk and vanilla extract in a small bowl.
Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

Tips:

Use high-quality ingredients: The better the ingredients, the better the bread will taste. Look for fresh, flavorful pistachios, and use a good quality butter and flour.
Don't overmix the batter: Overmixing the batter will result in a tough, dense bread. Mix just until the ingredients are combined.
Bake the bread at the right temperature: The ideal temperature for baking pistachio quick bread is 350 degrees Fahrenheit. If the oven is too hot, the bread will brown too quickly and the inside will be undercooked. If the oven is too cool, the bread will take too long to bake and the texture will be dry.
Let the bread cool completely before slicing: This will help to prevent the bread from crumbling.

Conclusion:

Pistachio quick bread is a delicious and easy-to-make treat that is perfect for breakfast, lunch, or a snack. With its moist, flavorful crumb and crunchy pistachio topping, this bread is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy baking project, give pistachio quick bread a try. You won't be disappointed!