Ingredients
- All-purpose flour: 2 1/2 cups
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Eggs: 2 large
- Granulated sugar: 1 cup
- Vegetable oil: 1/2 cup
- Milk: 1/2 cup
- Pistachios (shelled and chopped): 1 cup
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Step 3: In a large bowl, beat the eggs and sugar together until light and fluffy. Gradually beat in the oil and then the milk.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to 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 the 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, slice and lightly toast the pistachio bread before serving.
- Serve pistachio bread with a dollop of mascarpone cheese or a drizzle of honey to complement its delicate flavor.
- When folding in the pistachios, reserve a tablespoon to sprinkle on top of the batter before baking for a beautiful and crunchy crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American