Spring is just around the corner, and what better way to celebrate than by baking a delicious Pistachio Loaf? Let’s get started! You’ll need some basic baking ingredients such as butter, eggs, and sugar. Don’t forget the stars of the show – pistachios and coconut flour!
Here’s what you’ll need:
- 1 cup of roasted salted shelled pistachios
- 1 1/4 cups of granulated sugar
- 1/2 cup of cold unsalted butter, cut into chunks
- 3 eggs
- 1/4 cup of milk (use your favorite kind, like oat milk or whole milk)
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of sea salt
- 1/2 cup of coconut flour
- 3 tablespoons of all-purpose flour
- 1 tablespoon of cornstarch
First, preheat your oven to 325 degrees. Begin by pulsing the pistachios and sugar in a food processor until they’re finely ground. Add the butter and pulse again until it’s well incorporated. Next, throw in the eggs, milk, and vanilla, pulsing after each addition. Finally, add the baking powder, coconut flour, all-purpose flour, salt, and cornstarch, and pulse until everything is mixed together.
Pour the batter into a standard-sized loaf pan lined with parchment paper and bake for about 1 hour. Sometimes it might need an extra 10 minutes – you’ll know it’s ready when the top feels firm and not jiggly. Once done, let the loaf cool before removing it from the pan. It should look like a big, flat-topped brick – and that’s perfect!
This loaf is best enjoyed warm for a gooey treat, or you can refrigerate it for clean, firm slices later. It keeps well in the fridge for 3-4 days, assuming it lasts that long! If you’ve stored it, let it warm up to room temperature for about 30 minutes before serving to get the best texture. Enjoy this dense, nutty, and moist delight, which sits somewhere between a quick bread and a dessert bar. Happy baking!
