Pistachio Bread
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes

Pistachio Bread

NUTRITION · PER SERVING70M COOK
CAL 19%·PRO 12%
CARBS 56G59% OF CAL
2G FIBER16G OTHER38G TOTAL SUGAR
FAT 14G34% OF CAL
8G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist pistachio loaf cake made with real pistachio cream and buttermilk, featuring vibrant color and delicate flavor. Tender crumb and elegant enough for any occasion.

dessertbaked goodvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • ⅓ cup (80ml) buttermilk (See Note 1)
  • 3 large eggs (room temperature)
  • ⅓ cup (80g) pistachio cream ( slightly warm for easier blending)
  • 1 tbsp lemon juice
  • 2 tsp vanilla bean paste ( or vanilla extract)
  • 1 tsp pandan extract (or few drops green food coloring (optional))
  • ½ cup (115g) unsalted butter (softened)
  • 2 cups (260g) flour all-purpose ((= plain flour))
  • 1 cup (225g) superfine sugar ( (= caster sugar) See Note 2)
  • 2 tbsp cornstarch ((= cornflour))
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 ½ cups (185g) powdered sugar ( (= icing sugar))
  • milk (, as needed to thin glaze)
  • 1 tsp vanilla extract (or couple drops almond extract)
  • 1-2 tbsp pistachio cream
  • 2 tsp lemon juice
  • 3 tbsp pistachios (roughly chopped)
  • rose petals ((optional))
PREP
10M
SODIUM
147MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.