Description

This Pistachio Bread is a delightful treat that’s moist and flavorful, featuring a perfect blend of pistachios and rich extracts. Ideal for any occasion, it’s quick to prepare and serves as a comforting addition to your table.

Ingredients

Scale

1 cup granulated sugar
1/2 cup canola oil
3 large eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 cups all purpose flour (240g)
1 (3.4 ounce) box instant pistachio pudding
1 cup buttermilk
1/2 cup chopped pistachios, divided
1 1/4 cups powdered sugar
2 1/2 tablespoons + 1 teaspoon heavy whipping cream

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Instructions

Preheat the oven to 350°F. Prepare a 9×5 metal pan by spraying it with nonstick baking spray and dusting with cinnamon sugar, tapping out the excess.
In a large bowl, combine the canola oil and granulated sugar. Mix in the eggs along with the vanilla and almond extracts until well blended.
Gradually incorporate the dry ingredients (baking powder, baking soda, salt, and flour) along with the buttermilk to create a uniform batter.
Fold in 1/4 cup of the chopped pistachios, then transfer the mixture into the prepared loaf pan.
Bake for approximately 58 minutes, or until a skewer inserted into the center comes out with a few moist crumbs. Allow to cool in the pan for 10 minutes before turning out onto a rack to cool completely.
To prepare the glaze, whisk together powdered sugar and heavy cream, then spread it over the cooled bread and top with the remaining chopped pistachios.

Notes

For added flavor, consider using freshly chopped pistachios as a topping right after glazing.
Ensure the bread is completely cooled before applying the glaze to prevent it from melting away.
Store any leftovers in an airtight container to maintain freshness.

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 17g
Sodium: 200mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg