Imagine sinking your teeth into a moist, fragrant tea bread that combines the rich, buttery flavor of pistachios with a delicate, tender crumb that melts in your mouth. This Pistachio Nut Tea Bread is not just a recipe – it's a culinary adventure that transforms ordinary ingredients into an extraordinary treat that will have your family and friends begging for more. Whether you're a baking enthusiast or a novice in the kitchen, this foolproof recipe promises to deliver a show-stopping bread that's perfect for breakfast, afternoon tea, or a decadent dessert.
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup shelled pistachio nuts
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, ensuring all surfaces are evenly coated to prevent sticking.
- In a food processor, pulse the pistachio nuts until they are finely chopped but not completely powdered. Set aside 1/4 cup of the chopped nuts for topping.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- Fold in the remaining chopped pistachios, gently stirring to distribute evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the reserved 1/4 cup of chopped pistachios over the top.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let the bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Once cooled, slice and serve. The tea bread can be stored in an airtight container at room temperature for up to 3 days.
Tips
- Nut Preparation: Toast the pistachios lightly before chopping to enhance their flavor and bring out their natural oils.
- Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for smoother mixing and better incorporation.
- Do Not Overmix: Mix the batter just until ingredients are combined to keep the bread tender and prevent a tough texture.
- Check for Doneness: Use the toothpick test – it should come out clean or with just a few moist crumbs when inserted into the center.
- Cooling is Crucial: Allow the bread to cool completely before slicing to prevent crumbling and help set the structure.
- Storage Tip: Wrap the cooled bread in plastic wrap or store in an airtight container to maintain moisture for up to 3 days.
- Serving Suggestion: Enjoy slightly warmed with a pat of butter or a drizzle of honey for an extra indulgent experience.
Nutrition Facts
Calories: 290kcal
Carbohydrates: 32g
Protein: 6g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 55mg
