Pistachio Bread
, Published May 20, 2026
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Bake the BEST Pistachio Bread from scratch! This moist pistachio loaf cake uses real pistachio cream and buttermilk for incredible flavor and a gorgeously tender crumb.
You will also love my Pistachio Layer Cake 💚
This vibrantly nutty Pistachio Bread is a pistachio lover’s dream! Made completely from scratch with real pistachio cream, it’s the perfect easy loaf cake for weekend baking, afternoon tea, or whenever the craving strikes – personally, I have a slice for breakfast 😉
Just to be clear, when I say “bread” I really mean cake… This is a pistachio quick bread, also known as a pistachio loaf cake – not a traditional yeasted bread recipe. Picture a pound cake baked in a bread pan and you’ve got the right idea (just take a look at my Lemon Poppy Seed Bread).
I know there are a lot of recipes out there that rely on instant pistachio pudding mix or cake mix, but today, we are doing things right and making it completely from scratch – it’s just as easy!
It gets its intense, nutty flavor from sweet pistachio cream. Topped with a simple glaze, a scattering of crushed pistachios, and a sprinkle of dried rose petals, it looks just as amazing as it tastes. It’s elegant, ridiculously pretty and easy enough to whip up on a rainy Tuesday!
GET TO KNOW
Pistachio Cream
Pistachio bakes have seen a massive surge in popularity recently thanks to the viral Dubai Chocolate recipe that really put pistachio cream on the map. Check out my Dubai Chocolate Cake or Dubai Chocolate Brownies if you’re curious!
Pistachio cream shouldn’t be confused for pistachio paste btw. The former is a pure nut butter, the latter is a sweetened creamy concoction that blends pistachios with sugar, milk powder and oil.
What You’ll Need
- Pistachio cream: The star of the show – this sweetened spread (sold near Nutella or jams in supermarkets or Italian delis) gives the cake its signature sweet, nutty flavor and beautiful hue. You can find it easily – even Costco carries my fave, Pisti pistachio cream.
- All-purpose flour and cornstarch: Using a mix of regular plain flour and a little cornstarch mimics the effects of cake flour, giving us a gorgeously tender, melt-in-the-mouth crumb and bakery-style finish.
- Baking powder: To give our loaf that perfect, domed rise – make sure it’s fresh!
- Butter: Unsalted butter, softened to room temperature, is beaten into the dry ingredients coating the flour for a soft crumb. This is called the reverse creaming method, which is not only foolproof, it’s quicker and easier than the usual method!
- Sugar: For lighter bakes, opt for superfine, a.k.a caster sugar. If you can’t get hold of it, fear not, granulated sugar works well too.
- Eggs: Make sure these are at room temperature so they blend seamlessly into the batter without curdling.
- Buttermilk: A true MVP in many baking recipes! The acid in buttermilk reacts with the leavening agents and ensures the moistest loaf cake imaginable.
- Vanilla bean paste or extract, or a few drops of almond extract.
- Food coloring or pandan extract: A couple of drops of green food gel or pandan extract boost the color of the pistachio loaf.
- Powdered sugar (a.k.a icing sugar), milk and vanilla extract make a simple glaze, plus a little pistachio cream for a contrasting green glaze.
How to make Pistachio Bread
- Preheat your oven to 350°F (180°C) and line a 9×5-inch loaf pan (1 ¼ pound loaf tin) with baking paper, leaving an overhang for easy removal.
- Add the buttermilk, eggs, pistachio cream, vanilla, lemon juice and food coloring (if using) into a small bowl and stir well to combine. Set aside for now.
- Sift the dry ingredients – flour, sugar, baking powder, salt and cornstarch – into a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment.
- Add the softened butter into the dry ingredients and beat on low speed to combine – you are after a crumbly, sandy texture.
- Pour the wet ingredients into the mixing bowl and beat on high speed until you have a smooth batter. Use a spatula to scrape the bottom and sides of the bowl as needed to ensure everything is well blended.
- Transfer the batter into the prepared pan and bake until a toothpick inserted in the thickest part comes out clean – my loaf was ready in just oven an hour.
- Use the overhanging paper to transfer onto a wire rack to cool before adding any glaze.
- Prepare the glaze by combining powdered sugar with vanilla and just enough milk to create a thick but pourable glaze. Add a few tablespoons into a separate bowl and stir in some warm pistachio cream, lemon juice and extra milk, as needed, to make the green color.
- Drizzle glazes over the cake and top with chopped pistachios and edible rose petals for a pretty finish.
Recipe Notes and Tips
- Serving suggestions: Perfect for an elegant afternoon tea or a mid-morning coffee break. It pairs beautifully with a strong espresso, iced matcha, tea or even a chilled glass of bubbly if you are celebrating something special!
- Storing and freezing: Store in an airtight container at room temperature for up to 3-4 days. To freeze, skip the glaze and wrap the cooled cake (or individual slices) tightly in plastic wrap followed by a layer of foil. Label and pop in the freezer for up to 3 months.
- Substitutions: No buttermilk? No problem! Make your own by adding a squeeze of lemon juice or white vinegar to regular milk, stir, and let it sit for 5 minutes until it curdles. You can also use sour cream or full-fat Greek yogurt with a little added lemon juice.
- Fun add-ins: Fold a handful of mini chocolate chips into the batter or add a handful of chopped pistachios for extra texture.
- Troubleshooting: If your cake is sinking in the middle, it’s probably because it is slightly underbaked. Start testing the thickest part of the loaf with a skewer 5-10 minutes before the end of the recommended baking time and make sure it comes out clean before taking it out of the oven!
- Baking in a convection oven or the air fryer: Lower the recipe’s temperature by approximately 25°F (15°C) – for this loaf I would use 320°F (160°C) and adjust the baking time as needed. Make sure to clip the overhanging paper if you are baking in an air fryer and ensure the cake has sufficient room to rise.
Have you made this gorgeous Pistachio Bread? I would love to know how it turned out! Please leave a rating and a comment below. Don’t forget to snap a photo and tag me on on @Instagram or TikTok so I can see your beautiful bakes!
Pistachio Bread
Equipment
- 9 x 5-inch Loaf Pan
Ingredients
For the bread
- ⅓ cup (80ml) buttermilk See Note 1
- 3 large eggs room temperature
- ⅓ cup (80g) pistachio cream slightly warm for easier blending
- 1 tbsp lemon juice
- 2 tsp vanilla bean paste or vanilla extract
- 1 tsp pandan extract or few drops green food coloring (optional)
- ½ cup (115g) unsalted butter softened
- 2 cups (260g) flour all-purpose (= plain flour)
- 1 cup (225g) superfine sugar (= caster sugar) See Note 2
- 2 tbsp cornstarch (= cornflour)
- 1 tsp baking powder
- ¼ tsp salt
For the glaze
- 1 ½ cups (185g) powdered sugar (= icing sugar)
- milk , as needed to thin glaze
- 1 tsp vanilla extract or couple drops almond extract
- 1-2 tbsp pistachio cream
- 2 tsp lemon juice
To decorate
- 3 tbsp pistachios roughly chopped
- rose petals (optional)
Instructions
Make the pistachio bread
- Preheat your oven to 350°F (180°C) and line a 9×5-inch loaf pan with baking paper, leaving an overhang for easy removal.
- Add the buttermilk, eggs, pistachio cream, vanilla bean paste, lemon juice and food coloring if using into a small bowl and stir well to combine. Set aside for now.⅓ cup (80ml) buttermilk , ⅓ cup (80g) pistachio cream, 3 large eggs , 1 tbsp lemon juice, 2 tsp vanilla bean paste, 1 tsp pandan extract
- Sift the dry ingredients – flour, sugar, cornstarch, baking powder and salt – into a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment.2 cups (260g) flour all-purpose , 1 cup (225g) superfine sugar, 2 tbsp cornstarch, 1 tsp baking powder, ¼ tsp salt
- Add the softened butter into the dry ingredients and beat on low speed to combine – you are after a crumbly, sandy texture.½ cup (115g) unsalted butter
- Pour the wet ingredients into the mixing bowl and beat on high speed until you have a smooth batter. Use a spatula to scrape the bottom and sides of the bowl as needed to ensure everything is well blended.
- Transfer the batter into your prepared pan and bake until a toothpick or skewer inserted into the center comes out clean – my loaf was ready in just over an hour.
- Use the overhanging paper to transfer the pistachio bread onto a cooling rack to cool before adding any glaze.
Glaze and serve
- Meanwhile, prepare the glaze by combining powdered sugar with vanilla extract and just enough milk, added a little at a time, to create a thick but pourable glaze.1 ½ cups (185g) powdered sugar, 1 tsp vanilla extract , milk
- Add a few tablespoons of this glaze into a separate bowl and stir in some warm pistachio cream, lemon juice and extra milk, as needed, to make the green glaze.1-2 tbsp pistachio cream, 2 tsp lemon juice, milk
- Once the cake has cooled completely, drizzle it with the glazes and scatter with chopped pistachios and edible rose petals for pretty finish.3 tbsp pistachios, rose petals
Notes
- Note 1: Sub with 1/4 cup (60ml) milk with 1 1/2 tbsp lemon juice. Stir together and let it sit for 5 minutes until it slightly curdles before using. Alternatively, you can use sour cream or full-fat Greek yogurt with 2 tbsp lemon juice.
- Note 2: Sub with 1 cup (200g) granulated sugar.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3-4 days.
- To freeze: Skip the glaze and wrap the completely cooled cake (or individual slices) tightly in a layer of plastic wrap followed by a layer of foil. Label and pop it in the freezer for up to 3 months. Thaw overnight at room temperature before adding your glaze and serving.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
