Vanilla Pistachio Loaf with Pistachio Frosting
This Vanilla Pistachio Loaf is a decadent dessert that perfectly blends the richness of pistachios with the sweetness of vanilla. Moist and tender, this loaf is complemented by a creamy pistachio frosting that elevates the flavors. A must-try for nut lovers, it’s perfect for gatherings, casual desserts, or a treat for yourself. Quick and easy to make, with variations to fit dietary needs like gluten-free or dairy-free options.
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8–10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Loaf:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 cup shelled pistachios, finely chopped
- For the Pistachio Frosting:
- ½ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 2 tablespoons finely ground pistachios
- 1 tablespoon milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
- Gently fold in the chopped pistachios, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the loaf from the oven and cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- For the Pistachio Frosting:
- In a medium bowl, beat the softened butter with powdered sugar until smooth.
- Add ground pistachios and milk, mixing until creamy and spreadable.
- Frost the cooled loaf and garnish with additional chopped pistachios if desired.
Notes
- Make-Ahead: The loaf can be made a day or two in advance. It stays moist and flavorful.
- Freezing: Store tightly wrapped in plastic and foil to freeze for up to 3 months.
- Storage: Keep at room temperature in an airtight container for 4–5 days.
