Description
A soft and nutty pistachio bread recipe made with real pistachios, olive oil, and lemon zest — naturally green, moist, and perfectly sweet.
Ingredients
Roasted unsalted pistachios – 1 cup + 2 tbsp
Granulated sugar – ¾ cup
Lemon zest – 1 tbsp
Salt – ¼ tsp
Eggs – 3 large
Olive oil – ¾ cup
Milk – ¼ cup
All-purpose flour – 1¼ cups
Baking powder – 1½ tsp
Instructions
1. Preheat oven to 350°F.
2. Grease and line loaf pan.
3. Pulse pistachios; reserve some for topping.
4. Add sugar, lemon zest, and salt; pulse again.
5. Blend in eggs, oil, and milk until smooth.
6. Add flour and baking powder; mix just until combined.
7. Pour into loaf pan, top with pistachios.
8. Bake 55 minutes or until golden.
9. Cool completely before slicing.
10. Serve warm, with glaze or butter.
Notes
Use real pistachios for natural flavor and green color.
Substitute half the flour with whole wheat for extra fiber.
Best stored at room temperature up to 4 days or frozen up to 3 months.