Easy Pistachio Bread Recipe (video)

a pistachio bread loaf with two slices on a white cutting board, on a table with a cup of coffee and a plate with bread

Simple, easy, and so delicious! You’ll fall in love with this easy pistachio bread from the first bite! A delicate and moist bread dotted with tons of pistachios, with just a hint of warming cardamom. This easy dessert bread is made with sour cream, eggs, sugar, butter, flour, and salted, roasted pistachios. Enjoy a slice of this delicious bread with your morning coffee or tea!

Watch My Pistachio Bread Video Tutorial

Watch my YouTube pistachio bread video tutorial for step-by-step instructions and see just how easy this dessert bread is to make! Want to stay up to date on my newest recipes? Subscribe to my website email list and my YouTube channel for notifications.

Ingredients for Easy Pistachio Bread

Here are my tips for the main ingredients you’ll need to make this pistachio bread. Find the full list of ingredients in the printable recipe card below.

  • Pistachios – I like to use salted, roasted pistachios in all my recipes, including desserts. The combination of sweet with just a touch of saltiness is simply incredible!
  • Eggs – have the eggs at room temperature (along with the rest of the ingredients) for the best results. This will ensure the batter bakes evenly and rises beautifully.
  • Unsalted Butter – always use unsalted butter for baking. This will give you more control over the sodium content.
  • Sour Cream – the acid in sour cream helps react to the baking soda, making the bread extra light and moist. You can also use Greek yogurt for this recipe.
  • Lemon Juice – another key ingredient in helping react to the leavening agents. Freshly squeezed juice is always best, but bottled juice will also work just fine for this recipe.
  • Ground Cardamon – this warming aromatic spice pairs very nicely with pistachios.
  • White Granulated Sugar
  • All-Purpose Flour, Baking Soda, Baking Powder

Supplies & Tools for the Recipe

Need some supplies or tools to make this easy pistachio bread at home? Shop my Amazon Affiliate links for the items I use and recommend. See Disclosure Statement.

a closeup image of pistachio dessert bread on a cutting board, with two slices

Preparing for the Bread Recipe

I love how quickly and easily this pistachio bread recipe comes together! You can have it in the oven and ready in no time! Here’s how to make this delicious dessert bread:

  1. Start by preheating the oven to 350°F. Spray the insides of two, 8 or 9-inch loaf pans with baking spray and line with a sheet of parchment paper.
  2. If you have a food processor, place the pistachios into the machine and pulse until the nuts are partially diced and ground, with some medium-sized pieces remaining. This will give the bread more texture.
  3. If you don’t have a food processor, use a chef’s knife to finely dice the pistachios.
  4. Set aside ¼ cup of the diced pistachios for topping the bread.

Making the Pistachio Bread Batter

With your oven preheating, it’s time to make the bread batter:

  1. In a large mixing bowl, combine the eggs, sour cream, sugar, melted butter, vanilla extract, milk, and lemon juice. Whisk for a minute or two, until the eggs are well beaten.
  2. In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, salt, and cardamom. Stir these together, then use a sifter or fine mesh strainer to sift the dry ingredients into the wet batter.
  3. Whisk the dry and wet ingredients together, just until there are no clumps remaining.
  4. Add the diced pistachio last and fold them in with a spatula.
several slices of pistachio bread on a plate, on a table with a cup of coffee and a loaf of bread.

Baking Instructions for Pistachio Bread

  • Divide the pistachio bread batter evenly between the two loaf pans; you can use a kitchen scale for accuracy. Level the top of the batter with a spoon and spread it evenly.
  • Sprinkle the reserved ¼ cup of diced pistachios over the batter.
  • Bake the bread at 350°F for 45 to 48 minutes, until a toothpick inserted into the center comes out clean.
  • Allow the bread to cool in the pan for about 5 minutes, then remove onto a wire rack to cool completely.

Serving & Storing Suggestions for Pistachio Bread

This pistachio bread can be enjoyed right away while it’s still warm, just let it cool for about 30 minutes. Use a serrated bread knife to slice the bread.

Enjoy the pistachio bread at room temperature and within 3 days. Wrap leftovers very well with plastic food wrap and keep at room temperature.

For longer storage, wrap the bread first, then place it into a ziplock bag and place into the freezer for up to 1 month. Defrost at room temperature and enjoy!

a closeup image of a coffee cup on a plate with several slices of pistachio bread; on a table with a sliced bread loaf
a closeup image of pistachio bread, with several slices on the side

More Recipes to Try!

Enjoyed this easy and delicious pistachio bread recipe? Check out some of my other recipes you’re sure to love!

  • Pistachio Babka Bread – one of my favorites! Buttery soft brioche bread filled with ground pistachios, glazed with honey syrup.
  • Raspberry Pistachio Bread – a delicious and fruity twist on this recipe, with tart raspberries and a raspberry glaze on top.
  • Pistachio Carrot Cake – my favorite carrot cake recipe, with moist carrot pistachio cake layers and cream cheese frosting!
  • Easy Pistachio Baklava Rolls – the best pistachio pastries, made with French puff pastry, ground pistachios, and a honey syrup glaze.

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a pinnable, closeup image of pistachio bread on a plate, with text overlay - 'Quick & East Pistachio Bread'

Quick & Easy Pistachio Bread Recipe (video)

20 minutes prep + 44 minutes cook
24 slices (2 loaves)
Quick and easy pistachio bread recipe with loads of pistachios and a touch of cardamom! A delicate, moist, and delicious bread for your morning coffee!

Ingredients 

  • 1 3/4 cups shelled pistachios, salted, roasted (divided)
  • 4 large eggs, at room temp
  • 1 cup sour cream, or Greek yogurt
  • 1 cup unsalted butter, melted
  • 1 1/2 cups white granulated sugar
  • 1/4 cup whole milk
  • 1/4 cup lemon juice
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp ground cardamom

Instructions

Preparing for the recipe:

  • Start by preheating the oven to 350°F. Spray the insides of two, 8 or 9-inch loaf pans with baking spray and line with a sheet of parchment paper.
  • If you have a food processor, place the pistachios into the machine and pulse until the nuts are partially diced and ground, with some medium-sized pieces remaining. This will give the bread more texture.
  • If you don’t have a food processor, use a chef’s knife to finely dice the pistachios.
  • Set aside ¼ cup of the diced pistachios for topping the bread.

Making Pistachio Bread Batter:

  • In a large mixing bowl, combine the eggs, sour cream, sugar, melted butter, vanilla extract, milk, and lemon juice. Whisk for a minute or two, until the eggs are well beaten.
  • In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, salt, and cardamom. Stir these together, then use a sifter or fine mesh strainer to sift the dry ingredients into the wet batter.
  • Whisk the dry and wet ingredients together, just until there are no clumps remaining.
  • Add the diced pistachio last and fold them in with a spatula.
  • Divide the pistachio bread batter evenly between the two loaf pans; you can use a kitchen scale for accuracy. Level the top of the batter with a spoon and spread it evenly.
  • Sprinkle the reserved ¼ cup of diced pistachios over the batter.

Baking Instructions:

  • Bake the bread at 350°F for 45 to 48 minutes, until a toothpick inserted into the center comes out clean.
  • Allow the bread to cool in the pan for about 5 minutes, then remove onto a wire rack to cool completely.

Serving & Storing:

  • This pistachio bread can be enjoyed right away while it’s still warm, just let it cool for about 30 minutes. Use a serrated bread knife to slice the bread.
  • Enjoy the pistachio bread at room temperature and within 3 days. Wrap leftovers very well with plastic food wrap and keep at room temperature.
  • For longer storage, wrap the bread first, then place it into a ziplock bag and place into the freezer for up to 1 month. Defrost at room temperature and enjoy!

Nutrition

Serving: 1slice | Calories: 258kcal | Carbohydrates: 28g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 57mg | Sodium: 147mg | Potassium: 143mg | Fiber: 1g | Sugar: 14g | Vitamin A: 383IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg