Description
Enjoy a moist and flavorful Pistachio Quick Bread that is easy to prepare in just 15 minutes of prep time. This American-style quick bread features roasted pistachios folded into a tender batter, enhanced with almond extract and a delicate almond glaze. No electric mixer needed, making it a perfect treat for any occasion.
Ingredients
For the Bread:
- 2 cups (240 g) all-purpose flour, spooned and leveled
- ¾ cup (150 g) granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg, room temperature
- 1 cup (240 ml) buttermilk
- ¼ cup (60 ml) neutral-flavored oil (vegetable, canola, grapeseed, or safflower)
- ½ teaspoon almond extract
- 1 cup unsalted, roasted pistachios, roughly chopped
- 2-3 drops green food coloring (optional)
Almond Glaze:
- 1 cup (113 g) powdered sugar (confectioners sugar)
- 2-3 tablespoons milk
- ¼ teaspoon almond extract
- 1 tablespoon chopped pistachios for garnish
Instructions
- Preheat and Prepare Pan: Position a rack in the center of your oven and preheat the oven to 350°F (177°C). Spray a 9”x5” loaf pan with cooking spray or line it with parchment paper and spray that with cooking spray to ensure the bread won't stick.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well mixed. Set this bowl aside.
- Combine Wet Ingredients: In a separate bowl, whisk together the egg, buttermilk, oil, and almond extract until the mixture is smooth and fully incorporated.
- Mix Wet and Dry Ingredients: Pour the dry ingredients into the wet ingredients. Using a spatula or wooden spoon, gently fold the ingredients together until just combined. Be careful not to overmix. Then fold in the roughly chopped pistachios and, if using, stir in the green food coloring a few drops at a time until the desired shade is reached.
- Bake: Spoon the batter evenly into the prepared loaf pan. Bake in the preheated oven at 350°F (177°C) for 50 to 60 minutes. Check doneness by inserting a toothpick into the center of the bread; it should come out clean or with a few moist crumbs attached but no wet batter. The bread’s top should spring back lightly when pressed. Remove the loaf from the oven and let it cool completely in the pan on a wire cooling rack.
- Make Almond Glaze: In a small bowl, combine the powdered sugar, milk, and almond extract. Stir until smooth. Adjust the glaze consistency by adding more milk if too thick, or more powdered sugar if too thin.
- Glaze and Garnish: Once the bread is completely cooled, drizzle the almond glaze over the top and sprinkle with chopped pistachios for garnish.
Notes
- Storage: Let the pistachio bread cool completely before wrapping in plastic wrap or aluminum foil. Store in an airtight container or sealed bag at room temperature for up to 3 days.
- Refrigeration: For longer freshness, store the bread in the refrigerator for up to one week.
- Freezing: Pistachio quick bread freezes well. Wrap the cooled bread tightly with plastic wrap or foil and place it in a freezer-safe airtight container or bag. Freeze for up to 3 months.
- Thawing: To thaw, leave the bread at room temperature or microwave a slice for a few seconds to warm.
- Do not overmix the batter to keep the bread tender and moist.
- Green food coloring is optional and purely for a fun pistachio green hue.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: American
