Pistachio Loaf Recipe – Pinch of Yum

This recipe can be made with a variety of different types of nuts. You’ll need an 8 x 4-inch loaf pan for this recipe, plus 2 teaspoons sugar and 2 tablespoons lemon juice in the final mixture. Toasted walnuts or hazelnuts would also make a great addition to the mix!

This “pistachio cake” is a delicious, moist, and fluffy chocolate cake made with pistachios. The cake has a crunchy top that gives it an extra nutty flavor.

Pistachio Loaf Recipe - Pinch of Yum

We’re cooking this lovely Pistachio Loaf just as spring approaches! Gather your baking staples, such as butter, eggs, and sugar, as well as a few extras, such as pistachios and flour made from coconut, and get ready to bake!


Hello, hello. “What if there was a lovely little slice of soft, sweet-but-not-too-sweet pistachio loaf simply sitting there in the palm of my hand?” you may ponder as you stare at your cup of coffee, tea, or water (if you’re better than the rest of us). Of course, it includes us.

Pistachios are already exceptional, but sweetening them and preparing them for breakfast, brunch, or an afternoon snack feels like a real treat. The nuttiness is beautifully golden, with just the proper amount of chew. This loaf also has a springy, light feel to it, although it may simply be our winter-weary optimism talking.

Perhaps you didn’t realize you needed a pistachio loaf…or cake…or anything in between until now, but we’re here to tell you that you do! And that once you have it, it will take up home in a little corner of your heart, where you will not charge it rent since you will be so glad it is there.

Do you like to watch rather than read?

Spreading pistachio loaf batter in baking pan.

This Pistachio Loaf Requires the Following Ingredients

This version uses flour made from coconut instead of teff and cornstarch instead of tapioca, and it’s based on Amanda’s fantastic gluten-free recipe from Heartbeet Kitchen. Amanda decorates hers with a light swath of pillowy cream cheese frosting, and although we didn’t do so here owing to the higher sugar content of the cake, we wouldn’t stop you if you wanted to do so.

Is it a sweet bread or a savory bread? Is there a dessert bar? Snack cake, perhaps? The verdict is yet out. What it IS, however, is a beautifully rich, sweet, nutty, gluten-free morning treat, and here’s how to make it happen:

  • pistachios salted and roasted
  • sugar
  • sea salt
  • butter
  • eggs
  • whey (oat milk, whole milk, whatever)
  • vanilla
  • powdered sugar
  • flour made from coconut
  • flour (all-purpose)
  • cornstarch

Taking a bite of a slice of pistachio loaf.

Let’s make a pistachio loaf together.

It’s really just a bunch of add-pulse-add-pulse-add-pulse-add-pulse-add-pulse-add-pulse-add-pulse-add-pulse-add-pulse-add-pulse-add-pulse-add-puls Voila! Then you get to throw that beauty in the oven and enjoy the warm home odors while bouncing your shoulders in anticipation.

  1. Pistachios. In a food processor, pulse the pistachios and sugar until a fine powder forms.
  2. Pulse. First add the butter in chunks to the food processor and get that incorporated. Then add the eggs, milk, and vanilla. Once those are in, pulse in the powdered sugar, flour made from coconut and cornstarch.
  3. Bake. Bake for 1 hour to 1 hour and 10 minutes, or until the top is firm and golden brown, in a loaf pan lined with parchment paper.

Then try if you can stop yourself from devouring the whole wacky, unexpected, gorgeously textured dream. You can keep it in the fridge for additional clean slices if you don’t eat it all at once. If you’re like that kind of thing.

Slice of pistachio load with bite taken out,

If we simply put small sobbing emojis in this part… Would you be able to comprehend what we’re saying? Would it make sense that as you bite into this bread/dessert/small rectangular pillow of hope, your eyes *might* flood up with little hot tears?

It’s not too sugary, despite the fact that it is sweet, and it feels like a treat. We appreciate how it’s denser than a conventional sweet bread or cake, with a blondie-like texture in the center sections. You could really battle over the end pieces because the delicate sharpness on the outer is so profoundly satisfying, and when does that ever happen?

It preserves nicely in the refrigerator and is tasty right up to the final piece. When you bite into it with your eyes closed, you’ll detect a faint touch of coconut from the flour, which feels springy, too, with the promise of bright sunlight ahead.

So, in a nutshell, I’m ready for it. And we hope you are as well.

Taking a bite of pistachio loaf.

Frequently Asked Questions about Pistachio Loaf

Could I use regular flour (all-purpose) instead of flour made from coconut?

We tried this with flour (all-purpose), but it was a completely different taste and texture – somewhat drier, a different flavor, and less sweet. flour made from coconut is really what makes this one special.

Is it possible to make this dish completely gluten-free?

It sure can! Just reference the original recipe where we found inspiration. Or if you want to make it this way with the flour made from coconut (10/10 recommend!), use gluten-free all purpose in place of the flour (all-purpose), or just use a total of 3/4 cup flour made from coconut – it’ll be a denser loaf, but it’s been done here many times and it’s very delicious.

Can I substitute a different nut with the pistachios?

This recipe was recently tried with pistachios, and the pistachio’s gorgeous golden nuttiness is vital for this bread. Try our Lemon Poppyseed Zucchini Bread for another great springtime bread recipe!

What is the best way to preserve leftover pistachio loaf slices?

Keep leftover slices covered at room temperature, in the fridge, or frozen.


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We’re cooking this lovely Pistachio Loaf just as spring approaches! Gather your baking staples, such as butter, eggs, and sugar, as well as a few extras, such as pistachios and flour made from coconut, and get ready to bake!

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  • 1 cup salted shelled pistachios, roasted (I buy these ones)
  • 1 1/4 cup sugar, granulated
  • 1 cup unsalted cold butter, cut into pieces
  • 3 eggs
  • 1/4 cup whey (oat milk, whole milk, whatever)
  • 1 teaspoon extract de vanille
  • 1/2 teaspoon powdered sugar
  • a half teaspoon of salt
  • 1/2 cup flour made from coconut (I use this)
  • 3 tablespoons flour (all-purpose)
  • cornstarch, 1 tablespoon

  1. Preheat oven to 325 degrees Fahrenheit.
  2. In a food processor, pulse the pistachios and sugar until a fine powder forms.
  3. Pulse in the butter until it is all integrated.
  4. Pulse in the eggs, milk, and vanilla until well combined.
  5. Add the powdered sugar, flour made from coconut, flour (all-purpose), salt, and cornstarch; pulse until incorporated.
  6. Using parchment paper, line a regular loaf pan with the batter. Bake for approximately an hour, however it may take up to an hour and ten minutes — it’s done when the top / center no longer feels jiggly when you touch it.
  7. Allow to cool after removing from the oven and carefully removing from the pan. The loaf will rise, but it will be flat on top, like a large brick — which is precisely what you want. Eat it warm (it’s delicious) or chill it for clean slices. (If it lasts that long, I normally keep it in the fridge for 3-4 days.)


If it’s been in the fridge overnight, bring it to room temperature for approximately 30 minutes for the greatest texture.

It will have a rich, nutty, and moist feel, similar to a cross between a fast bread and a dessert bar.

  • Time to Prepare: 10 minutes
  • Time to cook: 1 hour and 10 minutes
  • Dessert is a category of food.
  • Baked method
  • American cuisine


The “pistachio cardamom bread ovenly” recipe is a simple, yet elegant and delicious treat. The flavor of the pistachios and cardamom with the sweetness of the molasses, makes this a perfect breakfast or dessert.

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