This is an easy and foolproof pistachio loaf cake recipe that’s soft, moist, and simply delicious. This recipe is made using 10 basic pantry staples and can be served plain or with a cup of your favorite coffee.
Many of my friends love plain cakes (without any frosting) with a cup of coffee or tea, and let me tell you that this one is their favorite among all my other loaf cakes.
And the best part? It’s completely beginner-friendly. This recipe is so quick and easy that you need to mix the wet and dry ingredients separately and then combine both to make the loaf cake batter.
Love vanilla? check out my Vanilla loaf cake recipe.
Let’s dive in now!
Why will you love this pistachio loaf cake recipe?
- Moist, tender, and loaded with pistachios.
- Super easy and quick to prepare.
- Simply mouthwatering with nutty flavor of pistachios.
- A perfect tea-time snack.
- Comes together in just 10 minutes.
- Uses basic pantry staples.
How do you make a pistachio loaf cake recipe?
As always, let us understand the overview before we deep dive into step-by-step recipe.
| Sr. No. | Steps |
| 1. | Sift dry ingredients and add crushed pistachios. |
| 2. | Combine all wet ingredients. |
| 3. | Add wet into dry and make a smooth batter. |
| 4. | Bake and cool. |
| 5. | Cut and serve. |
Pistachio loaf cake ingredients
All-purpose flour – This is the base of our recipe. It gives structure to the recipe. Do not replace it with any other flour, such as self-rising or cake flour that has lower protein content. It is ok to use for a layered vanilla cake, but not for a loaf cake. Use plain flour of your choice.
Baking powder – Acts as a rising agent, helps the loaf to rise.
Salt – Just add a tiny pinch, but do not skip it altogether.
Egg – This is the secret behind our light, fluffy cake. Make sure it is at room temperature. The room temperature ingredients combined nicely with each other to create a smooth batter.
Unsalted butter – Use plain unsalted butter. The best part here? You don’t have to worry about bringing it to room temperature because we are using a melted version :).
Sugar – This adds sweetness to the cake. Use sugar, caster sugar, or granulated sugar. They are all the same, but avoid using icing sugar as regular sugar not only adds sweetness but also provides a beautiful golden crust.
Vanilla extract – Use pure vanilla extract or vanilla imitation, or vanilla bean paste for this recipe.
Milk – Adds rich dairy flavor to the cake. Use full-fat milk that contains 3.25% fat. It is ok to use 2% or low-fat milk, but it will slight impact on the taste of the cake.
Oil – Use any flavorless oil. Oil adds moisture and makes our loaf moist.
Pistachios – Use roasted and unsalted pistachios (easily available in Costco or Amazon). I do not recommend the salted variety, and it will add too much salt to the recipe, impacting the flavor.
Any substitutes?
Sugar – Replace sugar with the same quantity of sugar-free alternatives, such as monk fruit sweetener or coconut sugar.
All-purpose flour – Use a 1:1 ratio of gluten-free flour as a replacement for regular flour.
Tools needed
- Mixing bowl – to make pistachio loaf cake batter.
- Measuring spoons and cups – to measure ingredients.
- Weighing scale – to precisely measure the ingredients.
- Hand beater – to make pistachio loaf cake batter.
- Rubber spatula – to scrape the sides.
- Loaf pan – To bake the pistachio loaf cake.
- Parchment paper – to insert into the loaf pan.
Pistachio loaf cake (step-by-step) recipe
- Preheat the oven to 350°F or 180°C and prepare your loaf pan. First, apply oil and then add a layer of parchment paper.
- Sift all dry ingredients (all-purpose flour, baking powder, salt) in a large mixing bowl.
- Crush pistachios in a food processor and add half of the crushed pistachios to the dry ingredients and mix using a whisk. Keep aside.
- In a mixing bowl, add melted unsalted butter, oil, sugar, egg, vanilla extract, and a few drops of green color. Combine using a whisk until combined.
- Now, add the wet ingredients to the dry ingredients and mix until well combined and smooth.
- Scrape the sides and make sure no flour is left at bottom.
- Pour the cake batter into the prepared loaf pan.
- Add the remaining crushed pistachios on top.
- Bake in a preheated oven at 350°F or 180°C for 42 minutes or until it is loosened from the sides.
- Take it out and keep on the wooden board. Let it cool down completely or until you can touch it with your bare hands.
- Once cooled down, remove it from the pan and transfer to a wire rack.
- Cut into pieces and serve with a cup of coffee or tea. Enjoy!
How to serve?
Here are some of my favorite ways to enjoy the pistachio loaf cake.
- Serve with drink – There is nothing more satisfying than having a slice with your favorite coffee or drink.
- Serve at a gathering – This pistachio loaf cake is a perfect snack to serve at your gathering or kitty party.
Watch me making it (video)
Storing and freezing instructions for the pistachio loaf cake recipe
Just like any other cake, store this pistachio loaf cake at room temperature, in the refrigerator, or the freezer.
Storing instructions
Store pistachio loaf at room temperature (up to 4 days)
whether you want to store the whole loaf or any leftovers, do not forget to cool it completely, otherwise it will catch moisture and ruin the cake. Once cooled, store in a Ziplock bag or an airtight container. This will stay ok at room temperature for up to 4 days.
Store loaf in the refrigerator ( up to 1 week)
Slice the loaf and then cover it with cling wrap and place it in a Ziplock bag or an airtight container before refrigerating. This will keep the cake fresh and also save it from the outside odors.
Freezing instructions
Freeze the cake (for up to 2 months)
To enjoy the cake longer, freezing it is the best option you have. Freeze the plastic wrap-covered cake directly or cover it with an extra layer of aluminum foil and then freeze it. Use an airtight container or freezer-safe Ziplock, both are fine. And, do not forget to mention the date on it so that you know by when you need to finish it.
Thawing instructions
Defrost the individual slices in the refrigerator overnight. If you are in a hurry, place the cake on the kitchen counter for a few hours, or microwave it for 8 to 10 seconds, and you are all set.
Is it necessary to thaw the cake? Yes, because all cakes taste better when served at room temperature. So, bring it to room temperature and savor the juicy, soft, melt-in-your-mouth slice.
Secret tips to make the pistachio loaf cake recipe
- Measure ingredients –I usually recommend measuring the ingredients rather than eyeballing them because baking is a science, and if you want your cake to turn out perfectly every time, you must measure the ingredients precisely. Use a weighing scale if you want it to be incredibly accurate. This is the weighing scale I have.
- Sift ingredients – To ensure that leavening agents are evenly distributed, mix them with flour and sift them at least once.
- Don’t overmix – Overmixing causes gluten to form, resulting in a hard cake. So, combine just enough after combining the wet and dry components.
- Don’t overbake – Overbaking produces dry cake, and this pistachio loaf cake is no exception. Follow the step-by-step recipe instructions to test with a toothpick. Also, baking times may differ depending on your oven, so check after 35 minutes to see whether it’s done. You’ll know when to pull it out the next time you cook it.
- Cool the cake – Before storing the glaze, make sure the cake is completely cooled down, otherwise, it will catch moisture, ruining the texture of our loaf cake..
FAQs
Can I double the recipe?
Yes, of course. Double the quantity of ingredients and follow the same method. Make sure to adjust the baking time accordingly.
If you have any further questions, please feel free to drop a comment below, and I will be happy to answer them.
Want to try some other cake recipes?
- Easy and homemade marble loaf cake.
- Starbucks red velvet loaf cake.
- Delicious lemon pound cake.
- Citrusy orange loaf cake.
Did you make it?
It is your turn now! I’d love to hear how you liked this pistachio loaf cake recipe. What did you serve it with? Have you made any changes or used any add-ins? I would love to hear about it, and your feedback is important to me.
Don’t forget to give a like if you loved it, and if you try it, don’t forget to tag me (@dessertkatta) on social media or use hashtag #dessertkatta or #dessertkattarecipes.
Happy baking, and I can’t wait to hear about your creations!
Recipe card
Mouthwatering Pistachio Loaf Cake
Description
Are you looking for a perfect pistachio loaf cake? Then you have landed at the right place. Make this foolproof recipe and impress your friends.
Ingredients
Recipe
- Preheat the oven to 350°F or 180°C and prepare your loaf pan. First, apply oil and then add a layer of parchment paper.
- Sift all dry ingredients (all-purpose flour, baking powder, salt) in a large mixing bowl.
- Crush pistachios in a food processor and add half of the crushed pistachios to the dry ingredients and mix using a whisk. Keep aside.
- In a mixing bowl, add melted unsalted butter, oil, sugar, egg, vanilla extract, and a few drops of green color. Combine using a whisk until combined.
- Now, add the wet ingredients to the dry ingredients and mix until well combined and smooth.
- Scrape the sides and make sure no flour is left at bottom.
- Pour the cake batter into the prepared loaf pan.
- Add the remaining crushed pistachios on top.
- Bake in a preheated oven at 350°F or 180°C for 42 minutes or until it is loosened from the sides.
- Take it out and keep on the wooden board. Let it cool down completely or until you can touch it with your bare hands.
- Once cooled down, remove it from the pan and transfer to a wire rack.
- Cut into pieces and serve with a cup of coffee or tea. Enjoy!
