Pistachio Sweet Bread

Amethyst · December 28, 2025, 4:00pm

Pistachio Sweet Bread

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10
Servings: 1 loaf

Ingredients:

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

Directions:

Pre-heat oven 350F/180C. Spray or grease and flour a 9 inch / 23 cm loaf pan.

In a medium bowl whisk together the flour, baking powder and salt.

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.

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!

Pistachio Drizzle:

In a small bowl whisk together the pistachio cream and milk.

Notes:

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.

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.

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.

Nutritional Facts:

Recipe courtesy of An Italian in my Kitchen.com