Easy Homemade Pistachio Bread — A Traditional, Healthy Loaf to Savor

Pistachio Bread has a way of stopping the clock. The moment I slice into a warm loaf — its nutty aroma filling the kitchen — I’m transported back to lazy Sunday mornings with my grandmother. This easy, homemade Pistachio Bread recipe is traditional in spirit, but updated with healthy swaps and practical tips so you can make it any day of the week.

Serve this loaf for weekend brunches, cozy weeknight dessert, holiday coffee hours, or as a thoughtful homemade gift. It’s comforting, slightly sweet, and delightfully nutty — perfect with tea, coffee, or a smear of ricotta and honey.

🕒 Yield: 1 loaf (about 9×5-inch) — 10–12 slices
Prep time: 15 minutes | Bake time: 55–65 minutes | Total: ~1 hour 15 minutes

🧂 Ingredients:

• 3/4 cup (100 g) shelled pistachios, divided (about 4–5 oz) — roasted and lightly salted or unsalted
• 1 cup (150 g) shelled pistachios, finely ground (pulse in a food processor until coarse flour) — optional substitute: 1/2 cup pistachio paste + 1/2 cup all-purpose flour
• 4 large eggs, at room temperature
• 1 cup (240 g) sour cream or plain Greek yogurt (for extra tang and moisture)
• 1/2 cup (115 g) unsalted butter, melted and slightly cooled (or use neutral oil like avocado for dairy-free)
• 1 1/4 cups (250 g) granulated sugar (or 3/4–1 cup for a less-sweet loaf; see low-sugar tip)
• 1/4 cup whole milk (or plant milk for dairy-free)
• 2 tsp vanilla extract
• Zest of 1 lemon (optional — brightens the nutty flavor)
• 1 1/2 cups (190 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 tsp ground cardamom or 1 tsp ground cinnamon (optional — warm spice note)
• 1/4 cup chopped pistachios for topping

Optional quick glaze:

• 1 cup powdered sugar, 1–2 tbsp lemon juice or milk (adjust to desired drizzle consistency); stir in a teaspoon of finely ground pistachios for color and flavor

Notes:

• If you prefer a vivid green loaf, use a tablespoon of high-quality pistachio paste or a few drops of natural green food coloring.
• For a coarser texture, simply fold in 1 cup chopped pistachios into the batter instead of ground pistachios.

👩‍🍳 Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Chop half of the pistachios roughly and set aside for folding into the batter; reserve the rest for topping. If using whole pistachios for ground pistachio, pulse them in a food processor until you have a coarse meal (about 1 cup after pulsing).
3. In a large bowl, whisk together eggs and sugar until pale and slightly thickened (about 1–2 minutes by hand, 30–45 seconds with a mixer).
4. Mix in sour cream (or Greek yogurt), melted butter, milk, vanilla, and lemon zest until smooth.
5. In another bowl, whisk together flour, ground pistachios (if using), baking powder, baking soda, salt, and cardamom or cinnamon.
6. Gently fold the dry ingredients into the wet mixture until just combined — do not overmix (a few streaks are okay).
7. Fold in the chopped pistachios reserved earlier for texture. If the batter seems very thick, add 1–2 tbsp more milk.
8. Transfer the batter into the prepared loaf pan, smoothing the top. Sprinkle the remaining chopped pistachios evenly over the top.
9. Bake 55–65 minutes, or until the center is set and a toothpick inserted into the middle comes out clean or with a few moist crumbs (not wet batter). If the top browns too fast, tent loosely with foil after 35–40 minutes.
10. Remove from the oven and let cool in the pan for 10 minutes. Carefully transfer the loaf to a wire rack to cool completely.
11. If using glaze, whisk powdered sugar with lemon juice (or milk) until smooth and drizzle over the cooled loaf. Sprinkle a few extra crushed pistachios on top. Slice and serve.

Baking tips:

• Oven temperatures vary — start checking at 50 minutes. Rotation halfway through can ensure even browning.
• Avoid overmixing once the flour is added to keep the crumb tender.
• Toasting the pistachios in a dry skillet for 4–6 minutes boosts flavor — cool before pulsing.

💡 Tips & Variations:

• Vegan version: Replace eggs with 4 flax eggs (4 tbsp ground flaxseed + 12 tbsp water, chilled 10 min), use dairy-free yogurt and vegan butter or oil. Add 1/2 tsp xanthan gum for structure if using gluten-free flours.
• Gluten-free: Substitute a 1:1 gluten-free baking flour blend (with xanthan gum), or use a mix of almond flour (1 cup) + 1/2 cup tapioca starch — expect a denser loaf and reduce baking time slightly.
• Low-carb / Keto: Use almond flour (2 cups) + 1/4 cup coconut flour (reduce total liquid slightly). Replace sugar with erythritol or monk fruit sweetener (follow conversion chart). Bake 45–55 minutes; loaf will be more delicate.
• Lower sugar: Reduce granulated sugar to 3/4 cup or swap 1:1 with natural sweeteners like maple syrup (reduce other liquids by 2 tbsp if using liquid sweetener).
• Add-ins: Fold in 1/2 cup dried cranberries, dark chocolate chips, or orange zest for variety.
• Serving ideas: Thick slices with butter and sea salt, spread with ricotta and honey, paired with coffee, served alongside fig jam, or used for French toast.
• Storage: Wrap cooled loaf tightly and store at room temperature for 2–3 days, or refrigerate up to 5 days. Freeze sliced portions up to 3 months (freeze between parchment sheets, thaw at room temp).
• Make-ahead: The batter can be mixed and refrigerated overnight (tightly covered), then baked in the morning — add an extra 5–10 minutes to bake time from chilled.

🩺 Health & Lifestyle Tie-in:
Pistachios are nutrient-dense — offering heart-healthy monounsaturated fats, fiber, plant protein, and antioxidants like lutein and vitamin E. A slice of Pistachio Bread can be a satisfying treat that contributes beneficial nutrients when enjoyed in moderation. Small lifestyle choices, such as baking at home and choosing whole-food ingredients, can add up over time — both for your health and for long-term savings on healthcare costs. Eating more homemade, balanced meals may even reduce visits to specialists and medication needs, which ties into financial wellness and can help you keep insurance costs down in the long run.

If you enjoy kitchen gear recommendations, I usually link my favorite loaf pan and food processor in the recipe card (affiliate links). These small tools make baking easier and help the loaf come out perfectly every time.

❤️ Conclusion:
There’s something quietly joyful about pulling a warm, nut-speckled loaf from the oven — the kind of comfort that becomes a family memory. I hope this Pistachio Bread becomes one of your go-to recipes for cozy mornings and thoughtful gatherings. If you make this loaf, let me know in the comments or tag me on social — I’d love to see your version (and your favorite toppings)!

Happy baking,
[Your Name]

Pistachio Bread

A delightful, healthy loaf with a nutty aroma and comforting texture, perfect for brunch or as a homemade gift.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 10 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

  

For the bread

• 3/4 cup shelled pistachios, divided (about 4–5 oz) — roasted and lightly salted or unsalted
• 1 cup shelled pistachios, finely ground optional substitute: 1/2 cup pistachio paste + 1/2 cup all-purpose flour
• 4 large eggs, at room temperature
• 1 cup sour cream or plain Greek yogurt for extra tang and moisture
• 1/2 cup unsalted butter, melted and slightly cooled or use neutral oil like avocado for dairy-free
• 1 1/4 cups granulated sugar or 3/4–1 cup for a less-sweet loaf; see low-sugar tip
• 1/4 cup whole milk or plant milk for dairy-free
• 2 tsp vanilla extract
• Zest of 1 lemon optional — brightens the nutty flavor
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 tsp ground cardamom or 1 tsp ground cinnamon optional — warm spice note
• 1/4 cup chopped pistachios for topping

Optional quick glaze

• 1 cup powdered sugar
• 1–2 tbsp lemon juice or milk adjust to desired drizzle consistency

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
2. Chop half of the pistachios roughly and set aside for folding into the batter; reserve the rest for topping.
3. Pulse whole pistachios in a food processor until you have a coarse meal (about 1 cup after pulsing).

Mixing the batter

1. In a large bowl, whisk together eggs and sugar until pale and slightly thickened (about 1–2 minutes by hand, 30–45 seconds with a mixer).
2. Mix in sour cream, melted butter, milk, vanilla, and lemon zest until smooth.
3. In another bowl, whisk together flour, ground pistachios (if using), baking powder, baking soda, salt, and cardamom or cinnamon.
4. Gently fold the dry ingredients into the wet mixture until just combined — do not overmix (a few streaks are okay).
5. Fold in the chopped pistachios reserved earlier for texture. If the batter seems very thick, add 1–2 tbsp more milk.

Baking

1. Transfer the batter into the prepared loaf pan, smoothing the top.
2. Sprinkle the remaining chopped pistachios evenly over the top.
3. Bake for 55–65 minutes, or until the center is set and a toothpick inserted into the middle comes out clean or with a few moist crumbs.
4. If the top browns too fast, tent loosely with foil after 35–40 minutes.
5. Remove from the oven and let cool in the pan for 10 minutes. Carefully transfer the loaf to a wire rack to cool completely.
6. If using glaze, whisk powdered sugar with lemon juice (or milk) until smooth and drizzle over the cooled loaf. Sprinkle a few extra crushed pistachios on top, slice and serve.

Notes

For a vivid green loaf, use a tablespoon of high-quality pistachio paste or a few drops of natural green food coloring. To achieve a coarser texture, simply fold in 1 cup chopped pistachios into the batter instead of ground pistachios.