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