Pistachio bread recipe with pistachio glaze low cal (195 calories per slice)

Ingredients

• 1 1/2 cups Bob's Red Mill Gluten‑Free Flour (sifted)
• 1 teaspoon Baking Powder
• 1/4 cup Monk Fruit Sweetener (granulated, no‑calorie)
• 2 Eggs (large, room temperature)
• 1/2 cup Almond Milk (unsweetened)
• 1 packet Pistachio Sugar‑Free Pudding Mix (about 3.5 oz, provides flavor and texture)
• 2 tablespoons I Can't Believe It's Not Butter Light (35 cal per tbsp, softened)
• 1 Ripe Banana (about 95 g, mashed very fine)
• 1/4 cup Pistachios (lightly salted, finely chopped)
• 1/2 teaspoon Pistachio Extract (optional, for extra flavor)
• 1/2 cup Swerve Confectioners Sugar (for glaze)
• 1 tablespoon Additional Pistachio Pudding Mix (for glaze)
• 2 tablespoons Almond Milk (for glaze)

Instructions

1. Preheat Oven

   Set the oven to 345°F (or 350°F if your oven runs cooler). Let it fully preheat before baking.

   Time: PT5M

   Temperature: 345°F

2. Mash Banana

   Peel the ripe banana (≈95 g) and mash it in a bowl until completely smooth, avoiding any lumps.

   Time: PT2M

3. Combine Wet Ingredients

   Add the softened light butter, monk‑fruit sweetener, and mashed banana to the bowl. Whisk in the two eggs until fully incorporated. If using pistachio extract, add it now.

   Time: PT4M

4. Add Milk

   Stir in the unsweetened almond milk until the mixture is smooth.

   Time: PT1M

5. Mix Dry Ingredients

   In a separate bowl, whisk together the gluten‑free flour, baking powder, and one packet of pistachio sugar‑free pudding mix.

   Time: PT2M

6. Combine Wet and Dry

   Gradually add the dry mixture to the wet mixture, stirring gently with a spatula until just incorporated. Do not over‑mix; the batter should be slightly lumpy.

   Time: PT2M

7. Fold in Pistachios

   Fold the finely chopped pistachios into the batter, distributing evenly.

   Time: PT1M

8. Bake the Loaf

   Pour the batter into the greased 7 × 4 × 2 inch loaf pan. Place in the preheated oven and bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT55M

   Temperature: 345°F

9. Prepare Pistachio Glaze

   While the loaf bakes, whisk together the Swerve confectioners sugar, 1 Tbsp pistachio pudding mix, and 2 Tbsp almond milk in a small bowl until smooth. Add pistachio extract if desired.

   Time: PT5M

10. Cool and Frost

    Allow the loaf to cool in the pan for 10 minutes, then transfer to a cooling rack. Once completely cool, drizzle or spread the pistachio glaze over the top and sprinkle with additional chopped pistachios.

    Time: PT10M

11. Slice and Serve

    Using a sharp knife, cut the loaf into 8 even slices. Serve immediately or store as directed.

    Time: PT2M

Nutrition Facts

Calories

192

Protein

5 g

Carbohydrates

20 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Bob's Red Mill Gluten‑Free Flour: King Arthur Gluten‑Free Flour, cup‑ground almond flour (adjust liquid)
• Instead of Baking Powder: baking soda + cream of tartar (1/4 tsp + 1/2 tsp)
• Instead of Monk Fruit Sweetener: Erythritol, Stevia blend
• Instead of Eggs: flax egg (2 tbsp ground flax + 6 tbsp water)
• Instead of Almond Milk: soy milk, oat milk
• Instead of Pistachio Sugar‑Free Pudding Mix: vanilla sugar‑free pudding mix
• Instead of I Can't Believe It's Not Butter Light: light olive oil, reduced‑fat margarine
• Instead of Ripe Banana: applesauce (1/4 cup), pumpkin puree (1/4 cup)
• Instead of Pistachios: unsalted pistachios, chopped almonds
• Instead of Pistachio Extract: almond extract (1 tsp)
• Instead of Swerve Confectioners Sugar: Erythritol powdered, stevia blend powdered
• Instead of Additional Pistachio Pudding Mix (for glaze): vanilla sugar‑free pudding mix
• Instead of Almond Milk (for glaze): any unsweetened plant milk

Equipment Needed

• Mixing Bowl
• Whisk
• Measuring Cups and Spoons
• Spatula
• 7 × 4 × 2 inch Loaf Pan
• Oven
• Knife
• Cutting Board
• Cooling Rack (optional)
• Parchment Paper (optional)
• Small Bowl (for glaze)
• Sieve (optional for flour) (optional)

Critical Steps — Do Not Skip

• Do not over‑mix the batter after adding dry ingredients; this prevents a tough texture.
• Bake until a toothpick comes out clean; underbaking leaves a gummy center.
• Adjust glaze consistency before applying; too thin will run off, too thick will not spread.

Chef Tips from the Video

• Sift the gluten‑free flour for a lighter crumb.
• Use a ripe banana for natural sweetness and moisture.
• Finely chop pistachios to distribute flavor evenly without large bites.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze up to 2 months. Thaw at room temperature before glazing.

Room temperature: Can sit uncovered for up to 1 day; after that refrigerate.

Make-Ahead Tips

• Bake the loaf a day ahead and keep it refrigerated; add glaze just before serving.
• Glaze can be prepared up to 2 days in advance and stored in a sealed container in the fridge.

Frequently Asked Questions