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Introduction
Pistachio bread is a delightful treat that brings together the nutty, rich flavor of pistachios with the soft, moist texture of a quick bread. Whether you’re looking for a unique dessert or a special breakfast bread, pistachio bread delivers a satisfying combination of taste and texture. With its bright green hue and subtle nutty sweetness, this bread is perfect for any occasion, from casual family gatherings to festive celebrations. In this recipe, you’ll discover how to create this nutty masterpiece with simple ingredients and easy steps.
Ingredients:
1 ½ cups all-purpose flour
½ cup ground pistachios (about 1/3 cup shelled pistachios, finely ground)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
½ cup buttermilk (or substitute with milk + 1 tablespoon lemon juice)
1 teaspoon vanilla extract
½ cup chopped pistachios (for texture)
Optional: ½ cup white or dark chocolate chips (for added flavor)
Directions:
Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour a standard 9x5-inch loaf pan, or line it with parchment paper.
Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt. Set aside.
Cream the Butter and Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.
Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix gently until just combined—do not overmix.
Fold in Chopped Pistachios: Gently fold in the chopped pistachios and, if desired, the chocolate chips.
Bake the Bread: Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the pistachio bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve!
Serving and Storage Tips:
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