Description
This moist and flavorful pistachio bread is a delightful quick bread made with chopped pistachios, creamy Greek yogurt, and a subtle hint of vanilla. Topped with extra pistachios for a nutty crunch, it offers a soft, tender crumb speckled with vibrant green nuts. Perfect as a breakfast treat or a light dessert, this bread balances richness and texture beautifully.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
Wet Ingredients
- ½ cup plain Greek yogurt (preferably full-fat)
- ½ cup whole milk
- ½ cup vegetable oil
- 2 large eggs
- 1 ½ teaspoons vanilla extract (or a mix of vanilla and a drop of almond extract)
Nuts
- 1 cup shelled pistachios, roughly chopped
- Extra chopped pistachios for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and granulated sugar until evenly combined.
- Combine Wet Ingredients: In a separate large bowl, whisk the Greek yogurt, whole milk, vegetable oil, eggs, and vanilla extract until smooth and fully blended.
- Form the Batter: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing, which can toughen the bread.
- Add Pistachios: Fold in the roughly chopped pistachios, ensuring they are evenly distributed throughout the batter.
- Pour and Top: Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle extra chopped pistachios on the top to add an appealing crunch and decorative touch.
- Bake the Bread: Bake in the preheated oven for approximately 50 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs but no wet batter.
- Cool and Serve: Allow the loaf to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and serve as a wholesome breakfast option or a light dessert.
Notes
- Use fresh pistachios to avoid any bitter or off flavors.
- Full-fat Greek yogurt and whole milk contribute to a tender and rich crumb.
- A small amount of almond extract can be used alongside vanilla extract but add sparingly to avoid overpowering the bread’s flavor.
- Do not overmix the batter to maintain a tender texture.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
