If you’ve been searching for a dessert that is both stunning and satisfyingly nutty, look no further than the Pistachio Loaf. This loaf cake combines the irresistible aroma of pistachios with the comforting crumb of homemade pound cake, creating a treat that feels as special for brunch as it does for an after-dinner indulgence. Sweet, buttery, and gently perfumed with vanilla and almond, the Pistachio Loaf brings a burst of color and a touch of elegance to your baking repertoire, and it’s so easy to fall in love with both making and sharing it.

Ingredients You’ll Need

This Pistachio Loaf doesn’t rely on a long list of hard-to-find ingredients—each simple component serves a delicious purpose. Every addition, from the tenderizing butter to the beautifully green pistachios, works together to yield a loaf that is moist, flavorful, and perfectly textured.

All-purpose flour: Forms the sturdy yet tender foundation of your loaf, helping everything hold together.
Shelled unsalted pistachios (chopped): The star of the show adds vibrant color and nutty crunch in every bite.
Granulated sugar: Sweetens the loaf but also helps keep it soft and golden when baked.
Unsalted butter (softened): Gives the crumb its melt-in-your-mouth richness—make sure it’s truly soft for easy creaming.
Large eggs: Bind the batter and contribute to that perfect, cake-like texture.
Whole milk: Adds moisture and ensures a soft, tender slice every time.
Vanilla extract: Rounds out the flavor and compliments the nutty pistachios beautifully.
Almond extract: Just a splash adds depth and enhances the pistachio flavor dramatically.
Baking powder: Helps the loaf rise tall and fluffy.
Baking soda: Works together with the baking powder for the ideal crumb.
Salt: A pinch is essential to balance the sweetness and bring out the nutty notes.
Chopped pistachios for topping (optional): For a show-stopping finish and a little extra crunch on top.

How to Make Pistachio Loaf

Step 1: Preheat and Prepare the Pan

Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or nonstick spray, ensuring every corner is well coated so your Pistachio Loaf pops out beautifully at the end. If you like, line the bottom with parchment for extra insurance against sticking.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. This step evenly distributes the leaveners and salt for a consistent rise and balanced flavor in every slice.

Step 3: Cream the Butter and Sugar

Grab a large bowl and use a hand mixer or stand mixer to cream the softened butter and sugar until the mixture is light and fluffy, about 2-3 minutes. This introduces air into the batter, leading to a soft, lofty Pistachio Loaf.

Step 4: Add Eggs and Extracts

Beat in the eggs one at a time, ensuring each is incorporated before adding the next. Mix in the vanilla and almond extracts to infuse your batter with layers of warm, aromatic flavor.

Step 5: Incorporate the Dry Ingredients and Milk

Add the dry ingredients in three additions, alternating with the whole milk. Start and finish with the flour mixture, mixing on low until just combined. This gentle touch guarantees a tender, not tough, crumb.

Step 6: Fold in the Pistachios

Using a spatula, gently fold in the chopped pistachios, being careful not to overmix. These pops of green bring both texture and eye appeal to your Pistachio Loaf.

Step 7: Bake the Loaf

Pour the batter into your prepared pan and smooth the top. For extra pizzazz, sprinkle with the reserved chopped pistachios. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell absolutely incredible at this point!

Step 8: Cool and Unmold

Let the loaf cool in the pan for 10 minutes to set its structure, then carefully turn it out onto a wire rack. Allow it to cool completely before slicing—if you can possibly wait that long!

How to Serve Pistachio Loaf

Garnishes

A light dusting of powdered sugar, a thin drizzle of simple glaze, or even a sprinkle of extra chopped pistachios all make lovely finishing touches. You can even add a bit of lemon or orange zest for a bright, zippy contrast to the nuts.

Side Dishes

The Pistachio Loaf pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For brunch, try serving it alongside fresh berries or a spoonful of tangy Greek yogurt. A piping hot mug of coffee or tea completes the experience perfectly.

Creative Ways to Present

Slice your Pistachio Loaf extra thin and arrange the slices on a platter for easy sharing at parties. For an elegant touch, cut thick slabs and fan them out on individual plates, perhaps topped with a swirl of mascarpone and a fresh mint leaf. Mini-loaf pans also work beautifully if you want adorable single-serve treats.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Pistachio Loaf tightly in plastic wrap or foil and store at room temperature for up to three days. For the freshest texture, place the wrapped loaf in a sealed container to prevent it from drying out.

Freezing

This Pistachio Loaf freezes like a dream! Simply wrap the cooled loaf (or individual slices) in plastic wrap, followed by foil or a freezer bag. It will keep well for up to two months. Thaw overnight at room temperature for best results.

Reheating

To reheat, pop a slice in the microwave for about 10-15 seconds, or warm whole slices in a low oven (300°F/150°C) for 5-10 minutes. This brings back that just-baked softness and aroma—especially wonderful if you’re serving with ice cream or fruit.

FAQs

Can I use salted pistachios instead of unsalted?

Yes, if that’s what you have on hand! Just omit the additional salt in the recipe or reduce it slightly to avoid a too-salty loaf.

What’s the best way to chop pistachios?

A sharp chef’s knife works well, but you can also pulse the pistachios a few times in a food processor. Be sure not to over-process—you want small pieces, not powder.

Can I make the Pistachio Loaf dairy-free?

Absolutely! Swap in a plant-based butter and your favorite unsweetened milk alternative. The loaf will still be delicious, with a slightly different texture.

Why did my loaf sink in the middle?

Over-mixing, under-baking, or too much leavening can sometimes cause sinking. Be sure to measure ingredients carefully and test for doneness with a toothpick before removing from the oven.

Is it possible to add other mix-ins?

Definitely! Mini chocolate chips, dried cranberries, or orange zest make fantastic additions and complement the pistachio flavor beautifully. Just keep total add-ins to about 1 cup.

Final Thoughts

This Pistachio Loaf truly brings a striking combination of flavor and charm to any table. It’s a treat that feels special enough for celebrations but is easy enough for any day you want to spoil yourself (or someone you love). Dive in, bake a loaf, and let yourself fall in love with this nutty delight!

Pistachio Loaf Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 19 reviews

Author: Emma
Total Time: 1 hour 10 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the rich, nutty flavors of this delightful Pistachio Loaf. Made with chopped pistachios and a hint of almond extract, this moist and tender loaf cake is perfect for any occasion.

Ingredients

Scale

Dry Ingredients:

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients:

1 cup shelled unsalted pistachios (chopped)
1 cup granulated sugar
1/2 cup unsalted butter (softened)
2 large eggs
1/2 cup whole milk
1 teaspoon vanilla extract
1 teaspoon almond extract

1/4 cup chopped pistachios for topping (optional)

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Instructions

Preheat and Prepare: Preheat oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Cream Butter and Sugar: In a large bowl, cream butter and sugar until light and fluffy.
Add Eggs and Flavors: Beat in eggs one at a time, then mix in vanilla and almond extracts.
Combine Wet and Dry: Add dry ingredients alternately with milk, mix until just combined. Fold in chopped pistachios.
Bake: Pour batter into loaf pan, smooth the top. Sprinkle additional pistachios on top if desired. Bake for 50-60 minutes.
Cool and Enjoy: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.