Description
Pistachio Bread blends the rich flavors of pistachios with the soft texture of freshly baked bread, creating a sweet and salty treat that’s both satisfying and unique. Perfect for breakfast or as an afternoon snack, this recipe offers a delightful twist to traditional breads, infusing every bite with nutty goodness.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 package (3.4 oz) instant pistachio pudding mix
- 2 large eggs
- 1 cup milk
- 1/4 cup vegetable oil
- 3/4 cup chopped shelled pistachios
- 1/2 cup sour cream
- Optional: 1/2 teaspoon almond extract
Instructions
- Preheat Oven: Start by preheating your oven to 350°F (175°C) and greasing a 9×5 inch loaf pan or lining it with parchment paper.
- Mix Dry Ingredients: In a large bowl, combine the flour, sugar, baking powder, salt, and pudding mix.
- Combine Wet Ingredients: In another bowl, whisk together the eggs, milk, oil, and sour cream. Add almond extract if using.
- Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the chopped pistachios.
- Bake: Pour the batter into the prepared pan and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Checking Doneness: Insert a toothpick into the center of the bread; if it comes out clean, the bread is done.
- Nut Options: Substitute pistachios with walnuts or almonds for a different flavor profile.
- Serving Suggestion: Serve this bread warm with a spread of butter or a drizzle of honey for added sweetness.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 14 g
- Sodium: 190 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg