Soft, lightly sweet, and full of delicate nutty flavor, this pistachio sweet bread is made with pistachio cream for a soft, moist crumb. It’s the perfect tender quick bread to enjoy with coffee or tea.
If you enjoy soft, tender sweet breads, this pistachio sweet bread is a delicious twist on a classic loaf. In Italy, crema al pistacchio, or pistachio cream, is very popular in baked goods and desserts, and you’ll find it in recipes like my pistachio cookies, pistachio tiramisu, and pistachio ice cream.
Instead of using cake mixes or artificial flavoring, this pistachio bread is made with real ingredients like homemade pistachio cream, an extra egg yolk, and yogurt for a rich but subtle taste. It comes together easily as a simple quick loaf, and every slice disappears fast in our house!
Why You’ll Love This Recipe
- This dessert bread has a delicate nutty flavor from real pistachio cream that keeps the sweet loaf soft and moist.
- This quick bread stays tender for days, so you can enjoy a slice for breakfast, brunch, an afternoon treat, or with a cup of coffee or tea.
Ingredient Notes
- Flour: All-purpose or pastry flour both work. Pastry flour will give the loaf a slightly softer, more tender crumb.
- Baking powder: Helps the bread rise and stay light.
- Salt: Just a pinch balances the sweetness. If you use unsalted butter or oil, add ¼ teaspoon instead.
- Eggs + extra yolk: Adds structure and richness, making the loaf soft instead of dense.
- Granulated sugar: Sweetens the bread without overpowering the pistachio flavor.
Yogurt: Keeps the crumb moist and tender. Make sure it’s plain and at room temperature so it mixes smoothly. - Butter or oil: Melted butter adds flavor, while oil makes the loaf extra soft. Use whichever you prefer.
- Pistachio cream: Gives the bread a natural pistachio flavor and helps keep it moist. Homemade or store-bought both work.
- Vanilla extract: Adds a warm, light flavor that pairs well with pistachio.
- Milk: Used in the batter and the drizzle to thin it just enough for a silky texture.
How to Make Pistachio Sweet Bread
Start by whisking the flour, baking powder, and salt in a small bowl. In a separate large bowl or stand mixer, beat the eggs, extra yolk, and sugar on medium speed until light and creamy. This step helps give the bread a soft, tender crumb.
Add the yogurt, melted butter, vanilla, pistachio cream, and a few tablespoons of milk. Mix until the batter is smooth, then gently stir in the dry ingredients. If the batter feels extremely thick, add a little more milk so it spreads easily in the loaf pan.
Spoon the batter into a greased and floured loaf pan, smooth the top, and bake until a toothpick comes out clean or with a few crumbs. Let the loaf cool in the pan for about 20 minutes, then transfer to a wire rack to cool completely.
For the drizzle, whisk together pistachio cream and milk until silky, then pour it over the cooled quick bread recipe before slicing.
recipe tips
- Adjust the consistency of the topping to your liking. Add a little extra milk for a thinner drizzle, or use less for a thicker glaze that sits on top of the loaf.
- Line the loaf pan with parchment paper so the bread lifts out easily after baking.
- Let the pistachio bread cool completely before slicing. Cutting too soon can cause the tender loaf to crumble.
- For extra texture, sprinkle a handful of chopped pistachios on top of the drizzle.
- Some recipes use green food coloring for a festive touch, but I find it unnecessary, the natural pistachio flavor speaks for itself.
Variations
- Add warm spices. A teaspoon of cinnamon, nutmeg, allspice, or cardamom adds a cozy, aromatic flavor that pairs well with pistachio.
- Use sour cream instead of yogurt. It creates a rich, tender crumb and a slight tang.
- Swap in brown sugar. Replacing part of the granulated sugar with brown sugar will give the loaf a deeper flavor and a softer texture.
- White chocolate chips. Fold in a small handful for a sweet white chocolate–pistachio combination.
- Lemon. A little lemon zest brightens the loaf and balances the sweetness beautifully.
Soft, fragrant, and full of delicate pistachio flavor, this sweet bread is the kind of treat that makes any moment feel a little more special. Enjoy!
- 2 cups all purpose or pastry flour
- 1¾ teaspoons baking powder
- 1 pinch salt (if you use unsalted butter or oil add ¼ teaspoon salt)
- 2 large eggs (room temperature)
- 1 large egg yolk
- ¾ cup granulated sugar
- ½ cup plain yogurt (room temperature)
- ½ cup butter melted or oil
- 3-4 tablespoons pistachio cream
- ½ teaspoon vanilla extract
- 3-4 tablespoons milk (room temperature)
PISTACHIO DRIZZLE
- ¼ cup pistachio cream
- 1-2 tablespoons milk
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Pre-heat oven 350F/180C. Spray or grease and flour a 9 inch / 23 cm loaf pan.
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In a medium bowl whisk together the flour, baking powder and salt.
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In a stand mixer or large bowl, on medium speed beat the eggs, yolk and sugar until light and creamy approximately 5 minutes. Add the yogurt, butter, vanilla, pistachio cream and 3 tablespoons of milk, beat for 2 minutes, add the dry ingredients and beat on low 45-60 seconds, if you find it overly thick add another tablespoon of milk.
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Transfer the batter to the prepared pan and bake for approximately 30-40 minutes or until a toothpick comes out clean or with a few crumbs attached. Let cool in the pan 20 minutes then move to a wire rack to cool completely. Drizzle with the pistachio drizzle before serving. Enjoy!
How to store the Pistachio Sweet Bread?
Once completely cooled, store the loaf covered at room temperature for 2–3 days or in the refrigerator for up to 5 days. Although I prefer to freeze it rather than store it in the refrigerator which can make sweet breads dry, freeze the loaf without the drizzle. Wrap tightly and freeze for up to 2 months. Thaw at room temperature and add the drizzle before serving.
Calories: 2943kcal | Carbohydrates: 336g | Protein: 54g | Fat: 118g | Saturated Fat: 68g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 32g | Trans Fat: 4g | Cholesterol: 823mg | Sodium: 1011mg | Potassium: 2048mg | Fiber: 26g | Sugar: 160g | Vitamin A: 3862IU | Vitamin C: 1mg | Calcium: 714mg | Iron: 12mg | Phosphorus: 1806mg
FAQs
Yes. Oil will make the loaf extra soft and moist, while butter adds more flavor. Use whichever you prefer, both work well in this recipe.
Some pistachio bread recipes are made in a food processor because they use chopped nuts for flavor and texture. Since this version uses smooth pistachio cream, a hand mixer or stand mixer is all you need.
Once completely cooled, store the loaf covered at room temperature for 2–3 days or in the refrigerator for up to 5 days. Although I prefer to freeze it rather than store it in the refrigerator which can make sweet breads dry.
Freeze the loaf without the drizzle. Wrap tightly and freeze for up to 2 months. Thaw at room temperature and add the drizzle before serving.
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