Ingredients
- All-purpose flour: 3 cups
- Granulated sugar: 1 cup
- Baking powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Eggs: 3 large
- Milk: 1 cup
- Vegetable oil: 1/2 cup
- Shelled pistachios: 1 cup, roughly chopped
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Step 3: In a separate bowl, whisk together the eggs, milk, and vegetable oil.
- Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Step 5: Fold in the chopped pistachios.
- Step 6: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled pistachio bread tightly wrapped at room temperature for up to 3 days, or freeze for longer storage.
- For a warm, nutty treat, reheat slices in the microwave for 15-20 seconds or lightly toast them.
- Serve pistachio bread with a dollop of mascarpone cheese and a drizzle of honey to complement its flavors.
- Chef's tip: Toast the chopped pistachios lightly before folding them in for an extra layer of nutty flavor that really pops.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American