Pistachio Loaf with a Moist Nutty Crumb
This pistachio loaf turns roasted pistachios, coconut flour, butter, and vanilla into a moist, dense cake with a delicate nutty crumb and clean 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 eggs
- 1/4 cup 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 degrees F.
- Pulse the pistachios and sugar in a food processor until they form a fine powder.
- Add the butter and pulse until incorporated.
- Add the eggs, milk, and vanilla, then pulse until incorporated.
- Add the baking powder, coconut flour, all-purpose flour, sea salt, and cornstarch, then pulse until incorporated.
- Transfer the batter to a standard loaf pan lined with parchment paper. Bake for about 1 hour, or up to 1 hour 10 minutes, until the top and center no longer feel jiggly.
- Remove the loaf from the oven, gently remove it from the pan, and cool before slicing.
Notes
The loaf rises and settles with a flat top; that shape is expected.
For clean slices, chill the cooled loaf before cutting.