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–+ servings
a closeup image of pistachio bread, with several slices on the side

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 
US Customary - Metric

  • 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