Pistachio Bread

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Make the most amazing, vibrant Pistachio Bread from scratch! This moist pistachio loaf cake uses real pistachio cream and buttermilk for incredible flavor and a gorgeously tender crumb.

Prep Time10

Cook Time1

Total Time1 10

Course: Quick Bread

Keyword: Pistachio Bread, Pistachio Loaf Cake

Servings: slices

Calories: 347kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

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