Let’s make Pistachio Loaf

Posted on by laurenarva

When it comes to nuts, I suppose I would consider myself an average consumer in the sense that I enjoy them periodically. I’ve never been a nut fiend, as bad as that sounds, but I know plenty of people who are.

If I’m eating nuts, my preference is cashews, but I also enjoy peanuts occasionally, almonds, and pistachios. I went through a phase as a kid during which I arguably consumed enough pistachios to rival the most avid of fans, but currently, I have far more restraint and snack on them here and there.

I came across a recipe for a Pistachio Loaf from pinchofyum.com, and because its ratings are out of this world, I wanted to share it with all of you. Check it out.

“Ingredients

  • 1 cup roasted salted shelled pistachios (I buy these ones*)
  • 1 1/4 cups granulated sugar
  • 1/2 cup cold unsalted butter, cut into chunks
  • 3 eggs
  • 1/4 cup milk (oat milk, whole milk, whatever)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup coconut flour (I use this*)
  • 3 tablespoons all-purpose flour
  • 1 tablespoon cornstarch

“Instructions

  1. Preheat the oven to 325 degrees.
  2. Pulse the pistachios and sugar in a food processor until it makes a fine powder.
  3. Add the butter; pulse until incorporated. 
  4. Add the eggs, milk, and vanilla; pulse until incorporated.
  5. Add the baking powder, coconut flour, all-purpose flour, salt, and cornstarch; pulse until incorporated. 
  6. Transfer to a standard size loaf pan lined with parchment paper. Bake for about 1 hour, although sometimes it needs 1 hour and 10 minutes – you’ll know it’s done when the top / center no longer feels jiggly when you touch it.
  7. Remove from the oven, gently remove from the pan, and allow to cool. The loaf will rise but it will be flat on top, looking a lot like a big brick – that’s exactly how it should be. Eat it warm (so good) or, for clean slices, pop it in the fridge! (I usually store mine in the fridge for 3-4 days, if it lasts that long),” the recipe states.

I think that this would serve as a fantastic snack all summer long.

Photo by Alexandr Istomin on Unsplash

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