Vanilla Pistachio Loaf

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 1 teaspoon Baking Powder (double-acting)
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt (fine sea salt)
• 1/2 cup Unsalted Butter (softened, cut into cubes)
• 3/4 cup Granulated Sugar
• 2 Large Eggs (room temperature)
• 2 teaspoons Vanilla Extract (pure vanilla)
• 3/4 cup Milk (whole or 2% milk)
• 1/2 cup Pistachio Paste (made from shelled pistachios blended with a little neutral oil)
• 1/4 cup Crushed Pistachios (toasted and coarsely chopped)
• Pinch Sea Salt Flakes (for topping)
• 4 oz Cream Cheese (softened)
• 2 tablespoons Unsalted Butter (for frosting) (softened)
• 1 cup Powdered Sugar (sifted)
• 1/4 cup Pistachio Paste (for frosting)
• 1 teaspoon Vanilla Extract (for frosting)
• 1 tablespoon Milk (for frosting)

Instructions

1. Prepare Pistachio Paste

   Place 1 cup of shelled pistachios in a food processor, add 1‑2 teaspoons neutral oil, and blend until a smooth, bright green paste forms; scrape sides as needed.

   Time: PT10M

2. Preheat Oven & Prepare Pan

   Preheat oven to 350°F (177°C). Line the loaf pan with parchment paper and lightly butter the paper.

   Time: PT5M

   Temperature: 350°F

3. Combine Dry Ingredients

   In a mixing bowl whisk together sifted flour, baking powder, baking soda, and salt.

   Time: PT5M

4. Cream Butter and Sugar

   Using a stand mixer on medium speed, beat softened butter and granulated sugar until pale and fluffy, about 3‑4 minutes.

   Time: PT5M

5. Add Eggs and Vanilla

   Add eggs one at a time, beating well after each addition, then mix in vanilla extract.

   Time: PT3M

6. Incorporate Wet and Dry Mixtures

   With the mixer on low, alternately add the dry flour mixture and milk, beginning and ending with the dry ingredients. Fold in 1/2 cup pistachio paste until just combined.

   Time: PT7M

7. Transfer to Pan

   Scrape the batter into the prepared loaf pan and smooth the top with a spatula.

   Time: PT2M

8. Bake the Loaf

   Bake for 45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden‑brown.

   Time: PT45M

   Temperature: 350°F

9. Cool the Loaf

   Allow the loaf to cool in the pan for 10 minutes, then turn out onto a cooling rack and cool completely (about 15 minutes).

   Time: PT25M

10. Make Pistachio Frosting

    In a clean bowl, beat softened cream cheese and butter until smooth. Add powdered sugar, pistachio paste, vanilla, and milk; beat on medium speed until light and fluffy.

    Time: PT10M

11. Frost and Garnish

    Spread the pistachio frosting evenly over the cooled loaf. Sprinkle toasted crushed pistachios and a pinch of flaky sea salt on top.

    Time: PT5M

Nutrition Facts

Calories

260

Protein

4g

Carbohydrates

30g

Fat

13g

Fiber

2g