Description
A moist, nutty quick bread studded with crunchy pistachios, perfect for breakfast or tea.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 3 large eggs
- ½ cup (120ml) plain yogurt or sour cream
- ½ cup (120ml) milk
- ⅓ cup (75ml) vegetable oil
- 1 tsp vanilla extract
- 1 cup (125g) shelled pistachios, chopped, plus extra for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat eggs with sugar until light.
- Stir in yogurt (or sour cream), milk, oil, and vanilla until combined.
- Fold wet ingredients into dry just until mixed (do not overmix).
- Gently fold in chopped pistachios.
- Pour batter into prepared pan and sprinkle extra pistachios on top.
- Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Can substitute half the pistachios with chopped almonds or walnuts.
- For a sweeter, more dessert-like bread, add a lemon glaze after it cools.
- Store airtight at room temperature up to 3 days or refrigerate up to a week.