comment icon 617 more comments Hello, hi. Do you spend your mornings staring at your cup of coffee or tea or water (if you are better than all of us) and wonder, “What if there was a perfect little slice of tender, sweet-but-not-too-sweet pistachio loaf just laying there in the palm of my hand?” Well, yes, obviously us too. Pistachios are already just so special and to sweeten them up and get them ready for your breakfast or brunch or afternoon snack feels like such a treat. Beautifully golden nuttiness and just the right amount of chew. This loaf also somehow feels springy and light, but that could just be our winter-weary hope talking. Maybe you didn’t know that you needed pistachio loaf…or cake…or something in between in your life until this very moment, but we’re here to tell you that you do! And that once you have it, it will take up residence in a tiny little nook of your heart and you will not charge it rent because you will just be so happy it’s there.
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Ingredients You’ll Need For This Pistachio Loaf
Working from a truly wonderful gluten-free recipe of Amanda’s at Heartbeet Kitchen, this version swaps a few things like coconut flour instead of teff, and cornstarch instead of tapioca. Amanda paints hers with a light swath of pillowy cream cheese frosting and though we didn’t do that here due to using more sugar in the cake itself, we absolutely would not stop you should you make that excellent choice as well. Is it a sweet bread? Dessert bar? Snack cake? Jury’s still out. But what it IS, is a deliciously dense, sweet, nutty, gluten-free little treat for your morning and here’s what you need to make it happen:
roasted salted pistachios sugar sea salt butter eggs milk (oat milk, whole milk, whatever) vanilla baking powder coconut flour all-purpose flour cornstarch
Let’s Make a Pistachio Loaf
Really once you have your food processor on hand, it’s just a bunch of add-pulse-add-pulse steps and you’re done. Voila! Then you get to pop that beauty in the oven and enjoy the warm house-smells and shoulder bop in anticipation. Then see if you can resist eating the whole nutty, surprising, exquisitely textured dream. If you manage to not eat it all at once, you can pop it in the fridge for extra clean slices. You know, if that’s what you’re into.
Why This Pistachio Loaf Is Extra Delicious
If we were to just fill this section with little crying emojis…would you understand what we mean? Would it make sense that your eyes might well with tiny hot tears when you bite into this bread/dessert/tiny rectangular pillow of hope? It’s not overly sweet even though it IS sweet and definitely feels like a treat. We love that it’s denser than a typical sweet bread or cake, an almost blondie-like feel, especially in those middle slices. The subtle crisp on the outside is so deeply pleasing, you might actually fight for the end pieces and really, when does that ever happen? It keeps so well in the fridge and stays delicious to the very last slice. When you close your eyes and bite into it, you’ll be able to taste the ever so slight hint of coconut from the flour and that feels somehow springy, too, with promises of warm sunshine ahead. So yeah, in short: here for it. And we hope that you are too.
More Springy Desserts
Springy Blueberry Lemon Bread (loaded with juicy lemon and blueberries) Raw Vegan Carrot Cake Bites (easy to prep a bunch and toss in the freezer) Blender Lemon Pie (that’s right! a whole pie right in the blender)
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4.8 from 426 reviews
1 cup roasted salted shelled pistachios (I buy these ones*) 1 1/4 cups granulated sugar 1/2 cup cold unsalted butter, cut into chunks 3 eggs 1/4 cup milk (oat milk, whole milk, whatever) 1 teaspoon vanilla extract 1/2 teaspoon baking powder 1/2 teaspoon sea salt 1/2 cup coconut flour (I use this*) 3 tablespoons all-purpose flour 1 tablespoon cornstarch
The texture will be dense, nutty, and moist, almost like a cross between a quick bread and a dessert bar.
