Pistachio Loaf with Lemon and Toasted Nuts
A tender pistachio loaf with lemon zest, a golden crumb, and plenty of nutty texture.
Prep: 20 minutes
Cook: 55 minutes
Total: 1 hour 15 minutes
Ingredients
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup shelled pistachios finely chopped
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 3 large eggs
- 0.75 cup unsalted butter melted and cooled
- 0.5 cup whole milk
- 1 teaspoon vanilla extract
- 1 lemon lemon zest
Instructions
Instructions
- Heat the oven to 350°F and line a 9-by-5-inch loaf pan with parchment.
- Whisk flour, sugar, pistachios, baking powder, and salt in a bowl.
- Whisk eggs, melted butter, milk, vanilla, and lemon zest in a second bowl.
- Fold wet ingredients into dry ingredients just until no dry streaks remain.
- Spread batter in the pan and bake 50 to 55 minutes, until a tester comes out with a few moist crumbs.
- Cool in the pan 15 minutes, then transfer to a rack and cool completely before slicing.
Notes
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