Hello, hi. Do you spend your mornings staring at your cup of coffee or tea or water (if you are better than all of us) and wonder, “What if there was a perfect little slice of tender, sweet-but-not-too-sweet pistachio loaf just laying there in the palm of my hand?” Well, yes, obviously us too.
It’s a real treat to prepare pistachios for breakfast, brunch or an afternoon snack. They are already so delicious. The perfect amount of chew and a beautiful golden nuttiness. The loaf is also springy and lighter, but it could be just our hope-worn winter.
You may not have known that you need a pistachio cake, a pistachio loaf or anything in between until now. But we are here to tell that you absolutely do! Once you get it, you’ll be happy to have it in your life.
Ingredients for this Pistachio Loaf
This version is based on a gluten-free recipe by Amanda at Heartbeet Kitchen. It swaps out a few ingredients like tapioca for cornstarch and coconut flour for teff. Amanda’s version is topped with a pillowy cream-cheese frosting. We didn’t use it because we used more sugar. However, you are welcome to do so if you wish.
Is this a sweetbread? Dessert bar? Snack cake? The jury is still out. What it IS is a dense, sweet, nutty and gluten-free breakfast treat. Here’s how to make it:
- roasted salted pistachios
- Sugar
- Sea salt
- Butter
- eggs
- Milk (whole milk, oat milk or whatever else)
- vanilla
- Baking powder
- Coconut flour
- all-purpose flour
- Cornstarch
How to Make Pistachio Loaf
Once you have a food processor, you can do it in a few simple steps. Add-pulse and add-pulse. Voila! You can now pop the beauty into the oven, enjoy the warm smells in your home and sway your shoulders in anticipation.
- Pistachios. Process the pistachios with sugar until they become a fine powder.
- Pulse. Add the butter chunks first to the food processor. Add the milk, vanilla, and eggs. Then, add the coconut flour, baking powder and cornstarch.
- Bake. Bake for an hour or 1 hour and 10 mins until the top of the loaf is golden brown.
Try to resist the temptation of eating your entire nutty, unexpected, and exquisitely texture dream. You can put it in the refrigerator for extra-clean slices if you don’t eat it at once. If that’s your thing.
Why this Pistachio Loaf is Extra Delicious
Would you get what we meant if we just filled this section with crying emojis? Does it make sense to you that your eyes might well up with hot, snotty tears when you bite this tiny rectangular pillow of hope/bread/dessert?
The cake is sweet, but it’s not too sweet. It feels like a real treat. It’s denser than typical sweet breads or cakes, with a blondie like texture, especially the middle slices. You might even fight over the last pieces, because the crispiness on the outside is so pleasing.
The cake keeps well in the refrigerator and is delicious right up to the last piece. Close your eyes, and you can taste the slight coconut flavor from the flour. It feels springy and promises warm sunny days ahead.
In short, we’re here. We hope you will be too.
Ingredients
- I buy these ones*. 1 cup salted roasted shelled pistachios
- 1 1/4 Granulated sugar
- 1/2 Cold Unsalted Butter , cut into chunks
- 3 eggs
- 1/4 milk (oatmilk, whole milk or whatever)
- 1 teaspoon vanilla extract
- Half a teaspoon Baking powder
- Half a teaspoon Sea salt
- 1/2 coconutflour ( I use this* )
- 3 tablespoons all-purpose flour
- One tablespoon Cornstarch
Instrucciones
- Pre-heat the oven to 325°.
- Pulse pistachios with sugar in an electric food processor to a fine powder.
- Add the butter and pulse until it is incorporated.
- Add the milk, vanilla, and eggs; pulse until combined.
- Pulse until combined the baking powder with the coconut flour, all purpose flour, salt and cornstarch.
- Transfer the mixture to a loaf pan that has been lined with parchment. You can bake it for an hour or even longer if you need to.
- Remove the loaf from the oven and let it cool. The loaf will look like a brick, but will still rise. It’s delicious warm, but if you want clean slices, put it in the refrigerator! I usually keep mine in the refrigerator for 3-4 day, if they last that long.
