Pistachio Loaf
Bake a dense, moist pistachio loaf with roasted pistachios, coconut flour, and a tender nutty crumb. This gluten-free-friendly dessert makes 8 to 10 thick slices.
Prep: 10 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 20 minutes
Ingredients
Ingredients
- 1 cup roasted salted shelled pistachios
- 1 1/4 cups granulated sugar
- 1/2 cup cold unsalted butter cut into chunks
- 3 large eggs
- 1/4 cup milk oat or whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup coconut flour
- 3 tablespoons all-purpose flour
- 1 tablespoon cornstarch
Instructions
Instructions
- Preheat the oven to 325°F (163°C). Line a standard loaf pan with parchment.
- Pulse the pistachios and sugar in a food processor until finely powdered.
- Add the butter in chunks and pulse until incorporated, then pulse in the eggs, milk, and vanilla.
- Add the baking powder, coconut flour, all-purpose flour, salt, and cornstarch; pulse until incorporated.
- Transfer the batter to the lined loaf pan. Bake for about 1 hour, or up to 1 hour 10 minutes, until the center is no longer jiggly.
- Cool the loaf, remove it gently from the pan, and slice. For especially clean slices, chill it first and return it to room temperature before serving.