It’s nearly springtime and we’re making this beautiful Pistachio Loaf! Grab your baking essentials – like butter, eggs, and sugar – plus a few extras, like pistachios and coconut flour, and get baking!
Pistachio Loaf
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Lindsay, you have never led me astray and this Pistachio Loaf is RIGHT ON BRAND! It is absolutely mind-blowingly delicious! And what makes it even better is how easy it is. I can’t wait to make this again!
Kaitlin
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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.
Pistachios are already just so special and to sweeten them up and get them ready for your breakfast or brunch or afternoon snack feels like such a treat. Beautifully golden nuttiness and just the right amount of chew. This loaf also somehow feels springy and light, but that could just be our winter-weary hope talking.
Maybe you didn’t know that you needed pistachio loaf…or cake…or something in between in your life until this very moment, but we’re here to tell you that you do! And that once you have it, it will take up residence in a tiny little nook of your heart and you will not charge it rent because you will just be so happy it’s there.
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Ingredients You’ll Need For This Pistachio Loaf
Working from a truly wonderful gluten-free recipe of Amanda’s at Heartbeet Kitchen, this version swaps a few things like coconut flour instead of teff, and cornstarch instead of tapioca. Amanda paints hers with a light swath of pillowy cream cheese frosting and though we didn’t do that here due to using more sugar in the cake itself, we absolutely would not stop you should you make that excellent choice as well.
Is it a sweet bread? Dessert bar? Snack cake? Jury’s still out. But what it IS, is a deliciously dense, sweet, nutty, gluten-free little treat for your morning and here’s what you need to make it happen:
- roasted salted pistachios
- sugar
- sea salt
- butter
- eggs
- milk (oat milk, whole milk, whatever)
- vanilla
- baking powder
- coconut flour
- all-purpose flour
- cornstarch
Let’s Make a Pistachio Loaf
Really once you have your food processor on hand, it’s just a bunch of add-pulse-add-pulse steps and you’re done. Voila! Then you get to pop that beauty in the oven and enjoy the warm house-smells and shoulder bop in anticipation.
- Pistachios. Pulse the pistachios and sugar in a food processor until it makes a fine powder.
- Pulse. First add the butter in chunks to the food processor and get that incorporated. Then add the eggs, milk, and vanilla. Once those are in, pulse in the baking powder, coconut flour and cornstarch.
- Bake. Transfer to a loaf pan lined with parchment paper and bake for 1 hour to 1 hour and 10 minutes until the top is firm and golden brown.
Then see if you can resist eating the whole nutty, surprising, exquisitely textured dream. If you manage to not eat it all at once, you can pop it in the fridge for extra clean slices. You know, if that’s what you’re into.
Why This Pistachio Loaf Is Extra Delicious
If we were to just fill this section with little crying emojis…would you understand what we mean? Would it make sense that your eyes *might* well with tiny hot tears when you bite into this bread/dessert/tiny rectangular pillow of hope?
It’s not overly sweet even though it IS sweet and definitely feels like a treat. We love that it’s denser than a typical sweet bread or cake, an almost blondie-like feel, especially in those middle slices. The subtle crisp on the outside is so deeply pleasing, you might actually fight for the end pieces and really, when does that ever happen?
It keeps so well in the fridge and stays delicious to the very last slice. When you close your eyes and bite into it, you’ll be able to taste the ever so slight hint of coconut from the flour and that feels somehow springy, too, with promises of warm sunshine ahead.
So yeah, in short: here for it. And we hope that you are too.
Pistachio Loaf: Frequently Asked Questions
Could I use regular all-purpose flour instead of coconut flour?
We tried this with all-purpose flour, but it was a completely different taste and texture – somewhat drier, a different flavor, and less sweet. Coconut flour is really what makes this one special. So if regular flour is the plan, I might just recommend using this recipe from Deb at Smitten Kitchen rather than trying to convert this one, since ours specifically formulated for the coconut flour.
Can this recipe be made 100% gluten-free?
It sure can! Just reference the original recipe where we found inspiration. Or if you want to make it this way with the coconut flour (10/10 recommend!), use gluten-free all purpose in place of the all-purpose flour, or just use a total of 3/4 cup coconut flour – it’ll be a denser loaf, but it’s been done here many times and it’s very delicious.
Can I use a different kind of nut besides pistachios?
This recipe was just tested with pistachios and the beautiful golden nuttiness from the pistachio is essential for this loaf. For another equally delicious springy bread recipe, try our Lemon Poppyseed Zucchini Bread!
How do I store leftover pistachio loaf slices?
Keep the loaf covered at room temperature, in the fridge, or freeze leftover slices.
Pistachio Loaf
- Total Time: 1 hour 20 minutes
- Yield: 8–10 thick slices 1x
Description
It’s nearly springtime and we’re making this beautiful Pistachio Loaf! Grab your baking essentials – like butter, eggs, and sugar – plus a few extras, like pistachios and coconut flour, and get baking!
Ingredients
Units
Scale
Links below are affiliate links.
- 1 cup roasted salted shelled pistachios (I buy these ones*)
- 1 1/4 cups granulated sugar
- 1/2 cup cold unsalted butter, cut into chunks
- 3 eggs
- 1/4 cup milk (oat milk, whole milk, whatever)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup coconut flour (I use this*)
- 3 tablespoons all-purpose flour
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 325 degrees.
- Pulse the pistachios and sugar in a food processor until it makes a fine powder.
- Add the butter; pulse until incorporated.
- Add the eggs, milk, and vanilla; pulse until incorporated.
- Add the baking powder, coconut flour, all-purpose flour, salt, and cornstarch; pulse until incorporated.
- Transfer to a standard size loaf pan lined with parchment paper. Bake for about 1 hour, although sometimes it needs 1 hour and 10 minutes – you’ll know it’s done when the top / center no longer feels jiggly when you touch it.
- Remove from the oven, gently remove from the pan, and allow to cool. The loaf will rise but it will be flat on top, looking a lot like a big brick – that’s exactly how it should be. Eat it warm (so good) or, for clean slices, pop it in the fridge! (I usually store mine in the fridge for 3-4 days, if it lasts that long.)
Notes
And if it’s been sitting in the fridge overnight, let it come back to room temp for about 30 minutes for best texture.
The texture will be dense, nutty, and moist, almost like a cross between a quick bread and a dessert bar.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: pistachio bread, pistachio cake, pistachio dessert
More Springy Desserts
- Springy Blueberry Lemon Bread (loaded with juicy lemon and blueberries)
- Raw Vegan Carrot Cake Bites (easy to prep a bunch and toss in the freezer)
- Blender Lemon Pie (that’s right! a whole pie right in the blender)
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March 9, 2022
Created By The POY Team
Lindsay Ostrom
Recipe Developer
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This sounds so delish, I need to make it today! Have everything in the pantry, except roasted salted pistachios. I do have a giant bag of raw pistachios. Would using them unroasted with a dash of kosher salt work?
Yep! Should work great.
I’m obsessed with the texture of this! The chew to it is so unique and delicious!
Completely blown away by this recipe! Do not let the humble ingredient list fool you, this one is fantastic. Reduced the sugar to a scant cup & because I baked in a glass loaf pan it took me 70 minutes @ 300°F.
This was so delicious. My kids loved it too. I will definitely be making this again.
I agree with you. This food is delicious and the best choice for every morning.
Perfect little spring loaf. Everyone loved this!
What happens if you use regular flour instead of coconut flour?
We tried this with all-purpose flour, but it was a completely different taste and texture – somewhat drier, a different flavor, and less sweet. Coconut flour is really what makes this one special. So if regular flour is the plan, we’d recommend using this recipe from Deb at Smitten Kitchen rather than trying to convert this one, since ours specifically formulated for the coconut flour!
High five for the link, thank you!!!
Does it matter if the butter is cold or room temp?
Butter should be cold! Updated that in the recipe card. 🙂
I really want to make this! But it’s a bit too much sugar for me… How much could I reduce the sugar and still have it taste good?
I reduced to 1C (still a lot for me but what the heck) and it’s delicious! Definitely sweet and maybe could reduce more if you’re sensitive to sweet. Could reduce by half and then enjoy with some honey butter. Yum!
Oh thanks so much for your input! So good to know. I might even try it with 3/4 cup then 🙂
I don’t have coconut flour. Can I use regular flour?
We tried this with all-purpose flour, but it was a completely different taste and texture – somewhat drier, a different flavor, and less sweet. Coconut flour is really what makes this one special. So if regular flour is the plan, we’d recommend recommend using this recipe from Deb at Smitten Kitchen rather than trying to convert this one, since ours specifically formulated for the coconut flour!
What about almond flour?
Can you make this with only All purpose flour?
So good I use pistachio protein powder rather than rice flour .. soooo good!!!!
And adds prorein
Pistachio Loaf
I think the sugar weight is wrong, currently says 11 1/4 cups, or 1250 grams when converted
Tracy, recipe says 1 1/4. One and a quarter.
Turned out exactly as described springy and nutty and delicious!
Recipe sounds absolutely divine! I have a severe allergy to egg. What can I use to replace the eggs in this recipe?
Hey Laura! Unfortunately we don’t have much experience in egg replacements. If you’ve used a flax or chia egg successfully in recipes like this in the past, it’s possible it would work here. We have not tested it though!
Laura,
We have an egg allergy here too and I successfully adapted this recipe. I used 1 cup of plain Greek yogurt in place of the eggs, increased the AP flour to 3/4 cup, 1.5 teaspoon baking powder and 0.5 teaspoon baking soda. I followed the steps the same, just using the yogurt when the recipe says eggs. It took longer to bake than the recipe says, closer to 1 hour 15 min, but that could be my oven.
It came out excellent. The adults in the family who aren’t egg-allergic raved and said it’s a keeper.
So glad it worked out, Melissa! Thanks for reporting back!
Thanks so much for sharing, I cannot wait to make this beauty. Can I substitute the granulated sugar with something other than brown or white sugar? Such as, perhaps use coconut sugar or something else?
Coconut sugar is typically a 1 to 1 replacement, so should work just fine, but we haven’t tested it!
Thank you so much, this sounds delicious! Would you happen to have the weight for the pistachios in grams? Thank you!
123 grams. At the top of the recipe there are buttons where, if you press the M, converts the recipe into grams!
Hi Lianne! Yes, 123 grams. Be sure to check out the Metric converter feature on our recipe card! It’s a really handy feature!
Not only am I obsessed with this loaf, I’m so happy it introduced me to coconut flour. Soooo gooood!
Do you think I could substitute gluten free flour for the all purpose flour?
You should be able to, yes! You can also reference the original gluten-free recipe here from Heartbeet Kitchen.
This recipe looks heavenly. What might I adjust in order to use maple syrup instead of brown sugar? Plus, instead of regular I’d prefer to use almond flour. Thoughts?
Thanks so much!
Andrea S.
description says coconut flour ,yet the recipe calls for AP flou. What’s the real recipe with coconut flour? What is teff?
Hi Stephen! This recipe uses primarily coconut flour (1/2 cup) but a little bit of AP flour as well (3 tablespoons).
Do you think this would work with coconut oil instead of butter? My baby has a dairy allergy so I’m dairy free while breastfeeding
We haven’t tried that out, but it’s worth a shot. You could also test out using a dairy-free, vegan butter as an alternative.
Any suggestions for people who don’t own a loaf pan? Will 9×9 or 8×8 brownie pan work?
Yep, should work! But the bake time will likely be shorter. This post from our friend Sally may help: https://sallysbakingaddiction.com/cake-pan-sizes/
Any thoughts on adding chocolate chips? To be fair, I feel like most quick breads benefit from chocolate chips 😉
For sure wouldn’t hurt! 🙂
Hiya! I have a very small food processed so I wouldn’t be able to use one. Any other suggestions?
Now I know how to use up that bag of coconut flour I have sitting in my cabinets!! This looks delicious!❤
Enjoy! 🙂
Will try this
This is in the oven right now I can’t WAIT to try it- I love pistachio!!! I think the metric measurement is off for the coconut flour though, 1/2 cup of coconut flour is about half the weight indicated! (~60g not ~112g). Also, do you add the sea salt in with the other dry ingredients? It doesn’t say.
Yes! Thanks for catching that. Updated. 🙂
It still says 112g of coconut flour. I didn’t catch this comment earlier so the 2 loaves I made were like bricks 🙁
I’ve also noticed the 1/2C coconut flour still shows as 112g instead of 60g. If it could be updated – that’d be great!
Love the new metric conversion feature!
Thanks so much for pointing this out! We’re working on getting this updated!
Incredible recipe. Interested in any tweaks that can be used to change the flavour of recipe.
Different sugar, nuts, milk etc…or fruit.
Has anyone tried anything different?
Can the sugar amount (1 1/4 cup) be reduced?
We haven’t tried it so can’t say, but would recommend sticking with the full amount to not throw off the amounts of other ingredients!
This is the first batter I’ve made in the food processor, and it was so easy! I actually cut the amount of sugar in 1/2 and it turned out delicious – even 2 year old approved:) Would make again!
I made this as soon as I saw the recipe pop up! I even shelled a bag of pistachios by hand to get one cup haha. Sadly it didn’t work for me. When I pulled it out of the oven it was browned and firm on top and clearly done, but there was a huge divot in the middle. It seemed to fall apart a bit when I removed it from the pan too. I’m going to refrigerate and hope to salvage it. I’m sure it will still taste great. Any idea what could have went wrong? I followed the recipe exactly.
Thanks for the feedback, Leanne! Few thoughts: it’s possible that your loaf needed a little more time in the oven, which you could try next time. For it falling apart, if you use parchment paper that should help, otherwise it’s like just due to it not being quite baked yet! The only other factor is if your pistachios hadn’t been pulse long enough for the right consistency. We’ll have a video included soon to show what that texture should be, but that could be another factor as well!
I can’t wait to make this! Should the butter be melted? Softened? Cold? Thank you 🙂
Cold!
I am super excited you posted a gluten free dessert / loaf / sweet snack recipe. I love your recipes and have missed baking POY recipes since needing to go gluten free. Definitely trying this ASAP and would love to see more like it!
There’s AP flour in the recipe! Don’t know why it says gluten free.
Thoughts on using coconut sugar or maple syrup instead of granulated sugar?
Coconut sugar might work, but would avoid maple syrup since it would throw off the dry/wet ratio. Let us know if the coconut sugar works!
WOW! This looks so amazing! I will be trying this soon!
Savory Sojourn never steers me wrong, and this is no exception!! Loved this pistachio loaf!!! Kids gobbled it up too!
I was wondering what food proccesoe you use. Been in the market for a new one and have never been steered wrong by your suggestions so far!
We use this one: https://amzn.to/2hOdiNX!
Thank you for sharing!! 27g of sugar per slice seemed like a lot, so I used a little more than 1/2 cup instead of 1 1/4. It still turned out great with just a hint of sweetness.
Thanks for this info! I can’t take that much sugar. Normally I reduce but it’s nice to know I can cut the sugar down to half.
You’re so welcome!!!