Best Pistachio Loaf Recipes

PISTACHIO LOAF

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

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.

MYSTIC MOON PISTACHIO DATE NUT LOAF

Steps:

• Preheat oven to 350ºF.
• In a small bowl combine flour, baking soda, salt, and cinnamon. In a large electric mixer bowl cream together the tahini and brown sugar; add the egg and beat until smooth.
• Now add the flour mixture and yoghurt alternately, beating well after each addition, ending with youghurt. Add the vanilla and beat until smooth.
• Add the Pistachios, dates, and bittersweet chocolate chunks and mix until well blended.
• Turn ito a greased and floured loaf pan and bake for about an hour at 350ºF or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes and then turn out onto wire rack to cool completely.

PISTACHIO, ORANGE AND HONEY LOAF CAKE

Steps:

• Pre-heat the oven to Gas mark 3, 160°C, 140°C fan.
• Cream the Butter, Sugar and Honey together until light and fluffy.
• Beat the Eggs into the Butter and Sugar.
• Use a food processor to blitz the Pistachio into a crumb. Try to maintain different sized pieces for texture and flavour. You can use a knife to obtain the same result.
• Set aside about 15g of the pistachio crumb for topping. Add the Pistachio, Flour, Orange zest and half the Orange juice to the Eggs and Butter. Mix together to form the cake batter.
• Put the batter into a lined 2lb loaf tin. Place on the middle shelf of the oven for 1 hour. Check every 5 minutes after the hour until a skewer comes out clean.
• While the cake is in the oven make up a glaze. Weigh the second half of the orange juice and add the same amount of sugar, mixing together regularly to form the glaze. This should be approximately 30g sugar.
• When the cake is out of the oven spike holes into the cake using a skewer and brush all of the glaze over the cake. Sprinkle the remaining Pistachio onto the glaze.

LEMON PISTACHIO LOAF

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.

FIG AND PISTACHIO LOAF CAKE

Steps:

• Soak the figs and pistachios for 1 hour in the boiling water (If you can only find salted pistachios, rinse them first).
• Grease a standard loaf pan.
• Preheat the oven to 350°F.
• Cream the butter and the sugar, then beat in the egg and vanilla.
• Mix the flour with the soda and salt.
• Mix it into the butter mixture and then add the figs and the pistachios in their soaking liquid.
• Scrape into the loaf pan and bake for 1 to 1 1/4 hours.

PISTACHIO LOAF

Steps:

• Preheat the oven to 350 degrees F.
• Combine the eggs and yogurt in a mixing bowl. Add in the two flours and the baking powder.
• Add the spices, bacon and nuts. Mix well and pour into a buttered or sprayed loaf pan.
• Bake for 45 minutes. Allow the loaf to cool and serve cut into cubes.

PISTACHIO LOAF

Steps:

• Preheat the oven to 325 degrees.
• Pulse the pistachios and sugar in a food processor until it makes a fine powder.
• Add the butter; pulse until incorporated.
• Add the eggs, milk, and vanilla; pulse until incorporated.
• Add the baking powder, coconut flour, all-purpose flour, and cornstarch; pulse until incorporated.
• Transfer to a standard size loaf pan lined with parchment paper. Bake for about 1 hour, although sometimes it needs 1 hour and 10 minutes - you'll know it's done when the top / center no longer feels jiggly when you touch it.
• Remove from the oven, gently remove from the pan, and allow to cool. The loaf will rise but it will be flat on top, looking a lot like a big brick - that's exactly how it should be. Eat it warm (so good) or, for clean slices, pop it in the fridge! (I usually store mine in the fridge for 3-4 days, if it lasts that long.)