Pistachio Loaf
Bake a tender pistachio loaf with roasted pistachios, coconut flour, and a golden, dense crumb for breakfast, dessert, or an afternoon snack.
Servings: 8
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 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°F.
- Pulse the pistachios and sugar in a food processor until finely powdered.
- Add the butter and pulse until incorporated.
- Add the eggs, milk, and vanilla and pulse until incorporated.
- Add the baking powder, coconut flour, all-purpose flour, salt, and cornstarch and pulse until incorporated.
- Transfer the batter to a parchment-lined standard loaf pan and bake about 1 hour, or up to 1 hour 10 minutes, until the center is no longer jiggly.
- Cool, remove from the pan, and slice; chill first for especially clean slices.