Moist, and tender pistachio bread dotted with crunchy pistachio bits makes for the a unique and distinctive combination of flavor and texture. In this recipe we are taking a few extra steps to release the pistachios special flavor and aroma, with the help of brown butter and cream cheese and without cake mix, or instant pudding mix.
Pistachio is a truly exceptional nut, it has a very distinguished flavor, and when we take the extra steps to make it shine so it’s not lost in the recipe, the reward is a rich, moist, nutty depth that elevates every bite into something unforgettable. Like in this recipe, the extra step of grinding the nuts and mixing them with cream cheese and brown butter is what allows the pistachio’s flavor to shine in the most indulgent way while also making the crumb moist and tender. Fat is a natural flavor carrier, browned butter contributes pure fat, ground pistachios release their aromatic oils, and cream cheese (about 33% fat) adds a tangy richness that further enhances the pistachio’s flavor.
This recipe is a blend of my rich Pistachio Pound Cake: perfect for pleasing a crowd, and my Pistachio Muffins, a lighter, everyday treat you can enjoy for breakfast, on the go, or alongside your morning coffee.
How To Make It
Along with the step-by-step guide, I explain here the role of key ingredients, how they enhance pistachio flavor and texture, and share substitutions where possible.
Step one: Brown the butter
When you brown butter, it is best to let your ears and nose to tell you when it is ready. When the sizzling is mostly gone, and you can smell the rich nutty aroma, it is time to remove it from the stove. Stay close and stir as it cooks so the milk solids won’t stick to the bottom and burn.
Step two: Infuse the flavors and wait
Mix the cream cheese, ground pistachios, and brown butter, then let them rest for 20–45 minutes so the flavors develop as the fats bond with the pistachio oil, where the flavor is most concentrated. Use a rubber spatula to scrape the mixture into a dense pile. This helps remove any excess air that could create gaps between the flavor molecules. (This is why you shouldn’t use an electric mixer.)
This recipe uses brown butter for flavor and vegetable oil for moistness, swap one for the other and you’ll lose either flavor or texture.
Step Three: Mix
Whisk the oil, milk, eggs, and sugar into the cream cheese mixture until smooth. Stir in the flour, baking powder, baking soda, and chopped pistachios (I added more for crunch since the ground pistachios soften). Fold the dry ingredients into the wet just until no dry flour remains. I like to use a rubber spatula to reach the bottom where sometimes flour goes unnoticed.
Tips For Baking and Cooling
Pay attention to the bread and not the timer. My oven is different than yours, and it might need less, or more time. The bread is ready when a toothpick comes out of the center of the bread with a few moist crumbs.
Once out of the oven, let is set in the pan, it is still baking from the heat residue. Give it the time to set, and for the flavors to fully settle. And don’t slice it when its warm and steamy, the steam should stay in the bread and turn back to moisture.
Yields and Store
This recipe makes on 9-inch loaf pan about 10-12 slices, depend on the size. Store at room temperature for up to 48 hours. Leftovers can be tightly wrapped with plastic wrap, placed in a plastic bag and frozen for up to 8 weeks.
Moist Pistachio Bread | No cake mix
Ingredients
- 7 Tablespoons (100g) Unsalted butter, at room temperature
- 1 Cup (225g) Cream cheese (not skim)
- 1 Cup (150g) Roasted pistachios
- 1/4 Cup (60ml) Vegetable oil
- 1/4 Cup (60ml) Milk at room temperature
- 2 Large Eggs at room temperature
- 1 Cup (200g) Sugar
- 1 3/4 Cups (210g) Unbleached all-purpose flour
- 1 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 2/3 Cup (100g) Chopped roasted pistachios
Instructions
- Brown the butter: Melt butter over medium heat and cook, stirring often.The surface will look foamy and make sizzling sounds. The butter is ready when the sizzling has mostly stopped, and you notice brown specks at the bottom of the pan and a deep nutty aroma.
- Pour the browned butter into a glass container and set it aside to chill for 10 minutes.
- Process the pistachios in a food processor until finely ground, and slightly moist.
- In a large bowl, use a whisk to mix the cream cheese and soften it.
- Add the ground pistachios, followed by the browned butter, and mix until fully blended and cohesive.
- Use a rubber spatula to scrape the bottom and sides of the bowl and pile the mixture at the center of the bowl. Cover with a plastic bag tight on the surface.
- While you wait, preheat your oven to 375F and grease a 9×5-inch loaf pan and line it with parchment paper.
- Add the oil, milk, eggs, and sugar to the cream cheese-pistachio mix and mix until completely blend.
- In a medium bowl, mix the flour, baking powder, baking soda and chopped pistachios.
- Add the dry ingredients into the cream cheese mixture and mix just until you no longer notice and dry mixture. Do not over mix, a few lumps are ok.
- Transfer the batter to the prepared pan and bake for 15 minutes, then reduce the oven temperature to 350F and bake for additional 40 minutes. Until a toothpick comes out from the center of the cake with a few moist crumbs.
- Remove from the oven and let the bread set and chill in the pan for about 20-30 minutes before slicing and serving.
Notes
- Make sure all of the ingredients are at room temperature.
- Avoid using an electric mixer. It incorporates a lot of air, and gaps between the flavor molecules. The closet they are, the more enhanced the flavor is.
- Using oil and brown butter combines flavor from the butter with moisture from the oil. Swapping one for the other means losing part of what each brings.
- The short initial high baking temperature is what gives the bread a deep golden brown color. Do not bake it at high temperature for the full duration, it will dry out the bread.
- The bread is best the first 48 hours, and best stored at room temperature covered, or frozen.
- To freeze: tightly wrap in plastic, place in a plastic bag and freeze for up to 8 weeks. When ready, unwrap and place at room temperature.
