Super Easy Pistachio Bread Recipe! Great with coffee

Ingredients

• 4 Large Eggs (room temperature)
• 1 cup Sour Cream (or Greek yogurt, full‑fat for best texture)
• 1.5 cups Granulated Sugar
• 1 cup Unsalted Butter (melted, preferably softened first)
• 2 teaspoons Vanilla Extract (pure vanilla preferred)
• 0.25 cup Whole Milk
• 0.25 cup Lemon Juice (freshly squeezed)
• 3 cups All-Purpose Flour (sifted)
• 1 teaspoon Baking Soda
• 2 teaspoons Baking Powder
• 0.5 teaspoon Sea Salt
• 1 teaspoon Ground Cardamom (warm, aromatic spice)
• 1.5 cups Pistachios (diced or coarsely ground; reserve extra for topping)
• 2 tablespoons Pistachios (topping) (roughly chopped)
• 1 spray Cooking Spray (non‑stick spray for pans)
• 2 sheets Parchment Paper (cut to fit 8.5‑inch loaf pans)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat while you prepare the batter.

   Time: PT10M

   Temperature: 350°F

2. Prepare Loaf Pans

   Spray two 8.5‑inch loaf pans with cooking spray, then line the bottom with parchment paper cut to size.

   Time: PT5M

3. Mix Wet Ingredients

   In a large mixing bowl, whisk together 4 large eggs, 1 cup sour cream, 1.5 cups granulated sugar, 1 cup melted unsalted butter, 2 tsp vanilla extract, 1/4 cup whole milk, and 1/4 cup fresh lemon juice until smooth and the eggs are fully incorporated.

   Time: PT5M

4. Combine Dry Ingredients

   In a separate bowl, whisk together 3 cups all‑purpose flour, 1 tsp baking soda, 2 tsp baking powder, 1/2 tsp sea salt, and 1 tsp ground cardamom. Sift the mixture through a fine mesh sifter into the wet ingredients.

   Time: PT4M

5. Combine Wet and Dry

   Gently fold the sifted dry mixture into the wet batter using a spatula until just combined; the batter should be smooth with no flour pockets.

   Time: PT3M

6. Fold in Pistachios

   Add 1.5 cups diced or coarsely ground pistachios (plus extra for topping) and fold gently until evenly distributed.

   Time: PT3M

7. Fill Loaf Pans

   Divide the batter evenly between the two prepared pans, smooth the tops, and sprinkle the reserved pistachios over each loaf.

   Time: PT3M

8. Bake

   Place the pans in the preheated oven and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.

   Time: PT45M

   Temperature: 350°F

9. Cool in Pans

   Remove the loaves from the oven and let them sit in the pans for 5 minutes.

   Time: PT5M

10. Cool Completely

    Using the parchment tabs, lift each loaf onto a wire cooling rack and allow to cool completely (30–45 minutes) before slicing.

    Time: PT35M

Nutrition Facts

Calories

250

Protein

4g

Carbohydrates

35g

Fat

12g

Fiber

2g

Ingredient Substitutions

• Instead of Large Eggs: Egg replacer (for vegans)
• Instead of Sour Cream: Greek yogurt, plain yogurt
• Instead of Granulated Sugar: Coconut sugar, brown sugar (will change flavor)
• Instead of Unsalted Butter: Margarine, vegetable oil (will affect texture)
• Instead of Vanilla Extract: Maple extract, almond extract (different flavor)
• Instead of Whole Milk: Almond milk, soy milk
• Instead of Lemon Juice: Lime juice, vinegar (1 tbsp)
• Instead of All-Purpose Flour: Bread flour, gluten‑free flour blend (will change texture)
• Instead of Baking Soda: Potassium bicarbonate (rare)
• Instead of Baking Powder: Cream of tartar + baking soda (1:2 ratio)
• Instead of Sea Salt: Kosher salt, table salt (use less)
• Instead of Ground Cardamom: Ground cinnamon (different flavor)
• Instead of Pistachios: Almonds, walnuts
• Instead of Pistachios (topping): Sliced almonds
• Instead of Cooking Spray: Butter or oil brushed on pan
• Instead of Parchment Paper: Silicone baking mats

Equipment Needed

• Oven
• Loaf Pan
• Cooking Spray
• Parchment Paper
• Mixing Bowl
• Whisk
• Fine Mesh Sifter
• Spatula
• Food Processor (optional)
• Wire Cooling Rack
• Toothpick

Critical Steps — Do Not Skip

• Preheat oven to the correct temperature before baking.
• Sift dry ingredients to avoid lumps.
• Do not over‑mix after adding flour.
• Fold pistachios gently to keep them suspended.
• Check doneness with a toothpick; avoid overbaking.

Chef Tips from the Video

• Use room‑temperature butter and sour cream for a smoother batter.
• Toast pistachios lightly before chopping for an extra nutty flavor.
• A pinch of extra cardamom on the topping adds an aromatic finish.
• Slice with a serrated bread knife while the loaf is completely cool for clean slices.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap; store up to 5 days.

Freezer: Wrap each loaf in foil then freezer bag; freeze up to 3 months.

Room temperature: Wrapped at room temperature for up to 3 days.

Make-Ahead Tips

• Bake the loaves a day ahead; store wrapped at room temperature or refrigerate.
• Freeze individual slices for quick toast‑ready portions.
• Reheat gently in a 300°F oven for 5‑7 minutes for a fresh‑out‑of‑the‑oven feel.

Frequently Asked Questions