Pistachio Quick Bread

5 from 3 votes

Serve a delicious moist quick bread with the best pistachio bread recipe! It only needs 15 minutes of prep time and simple ingredients. No electric mixer necessary.

Prep Time15

Cook Time1

Total Time1 15

Course: bread

Cuisine: American

Servings: servings

Calories: 286kcal

Author: Heather Perine

Ingredients

For the bread:

2 cups (240 g) all-purpose flour spooned and leveled
¾ cup (150 g) granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 large egg room temperature
1 cup (240 ml) buttermilk
¼ cup (60 ml) neutral-flavored oil (vegetable, canola, grapeseed, or safflower)
½ teaspoon almond extract
1 cup unsalted, roasted pistachios roughly chopped
2-3 drops of green food coloring optional

Almond glaze:

1 cup (113 g) powdered sugar (confectioners sugar)
2-3 tablespoons milk
¼ teaspoon almond extract
1 Tablespoon chopped pistachios for garnish

Instructions

Preheat and prepare pan. Position a rack in the center of your oven and preheat the oven to 350°F (177°C). Spray a 9”x5” loaf pan with cooking spray, or line with parchment paper and then spray with cooking spray.
Combine dry ingredients. In a mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda and salt. Set aside.
Combine wet ingredients. In a second mixing bowl, whisk together egg ,buttermilk, oil and almond extract.
Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula or wooden spoon just until just combined. Fold in chopped pistachios. Stir in food coloring if using. Do not overmix.
Bake. Spoon batter into prepared loaf pan. Bake in a preheated 350℉ (177℃) oven for 50-60 minutes until a toothpick inserted into the middle of bread comes out clean or with a few moist crumbs clinging to it (no wet batter) and top springs back to the touch when lightly touched. Remove from the oven and cool completely in the pan on a wire cooling rack.
Make glaze. In a small bowl, stir together the powdered sugar, milk, and almond extract. If glaze is too thick, add an additional tablespoon of milk. If glaze is too thin, add additional powdered sugar.

Notes

Storage: Let pistachio bread cool completely before storing. Wrap them with plastic wrap or aluminum foil. Place inside an airtight container or sealed bag. When stored at room temperature, it can last up to 3 days. For longer storage, place it inside the fridge to last up to a week.
Freezing: Yes, this pistachio moist bread is freezer-friendly. Before freezing, let the bread cool completely. Wrap it with plastic wrap or foil. Place inside a freezer-safe airtight container or bags. Freeze for up to 3 months. To thaw frozen quick bread, place it on the counter at room temperature or put straight a slice straight in your microwave for a few seconds

Nutrition