Description
A delightful loaf filled with the flavors of pistachios and lemon, perfect for any occasion.
Ingredients
Scale
- 1 cup shelled pistachios, unsalted
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- Zest of 1 big lemon
- 1/2 cup plain Greek yogurt
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (180°C). Grease a standard 9×5 inch loaf pan—I usually just rub it with butter and dust with flour, but parchment also gets you a slick release if you want to be fancy.
- Take your pistachios and toss them in the food processor. Pulse until they’re mostly chopped—some chunks are good! (If you don’t have a processor, chop with a big knife. It’s cathartic, honestly.) Set aside a handful for sprinkling later.
- Grab a big bowl. Cream together the butter and granulated sugar until light and fluffy. You can use a mixer or a strong arm. Actually, I find room temp butter helps things along (when I remember to plan ahead!).
- Add the eggs one by one, beating well after each. Mix in lemon zest, Greek yogurt, and give it all a good stir. Don’t forget to scrape down the bowl—gooey batter hides in the corners.
- In a separate bowl (or on second thought, just use the same one if you’re lazy like me), whisk together flour, baking powder, and salt.
- Fold the flour mixture into the wet mix, gently. Don’t over-mix or you’ll get a tough loaf (trust me, I’ve done it.. like a brick). If it looks a little too thick, splash in the milk.
- Stir in the chopped pistachios, reserving that handful for the top. Now’s the moment to sneak a taste if you’re that way inclined.
- Scoop batter into your pan, scatter reserved pistachios over the top, and bake for 45-55 minutes. Check with a toothpick around 45 minutes—it should come out mostly clean. Don’t stress if it cracks, that’s normal.
- Let your loaf cool in the pan for 10-ish minutes. Then turn out on a rack to finish cooling—though I’ve definitely sliced in while it’s still warm out of impatience.
- Whisk together powdered sugar with enough lemon juice to make a runny (but still thick-ish) glaze. Drizzle over cooled loaf. Let it set for 10 mins, then slice away!
Notes
- If you want to be fancy, using parchment paper can help with releasing the loaf from the pan.
- Chopping the pistachios by hand can be a relaxing and enjoyable process.
- Ensure the eggs are at room temperature for the best texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg