Make sure the butter, eggs and buttermilk are all at room temperature.

You'll be able to cream the butter with the sugar much better and create a lot of air, making the cake more fluffy. Then, the eggs and butter milk will easily mix with the softened butter and create a smooth, uniformly textured batter.

Don't overmix the batter.

If you overwork the batter, it will be tougher and dryer. Also, by adding the flour in stages, with the liquid ingredients in between, this creates a light, even crumb in the muffins.

If the Pistachio Bread is getting too brown before it is finished baking through in the center:

Turn down the heat to 300 degrees Fahrenheit and you can even cover the top with aluminum foil for he last few minutes of baking.

How to store the Pistachio Bread:

This recipe is best fresh and enjoyed the same day, but of course it will still be good for the next few days too. Store it at room temperature, covered, for 1-3 days. You can also put it in the refrigerator for longer storage or even freeze for up to 3 months.

Pistachio Bread

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This Pistachio Bread will make your home feel like a fancy coffee shop. It’s so soft and tender, brimming with crunchy pistachios in every bite.

Author: Olga's Flavor Factory
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hour 5 mins
Yield: 1 loaf 1x
Category: Sweets

Ingredients

Scale

1/2 cup (8 Tablespoons) butter, softened
3/4 cup granulated sugar
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2/3 cup buttermilk (or sour cream or plain yogurt)
2 eggs, at room temperature
1 teaspoon vanilla extract
1/2 cup finely chopped pistachios
1/2 cup coarsely chopped pistachios

Glaze:

1 cup powdered sugar
1 1/2 Tbsp milk or buttermilk

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Instructions

Preheat the oven to 350 degrees Fahrenheit. Grease the bottom and the sides of a bread pan (9.5 X 5 inches) with butter or oil. A parchment sling (lining the bottom and sides of the pan) will help even more.
Cream the butter and sugar together in a large bowl of a stand mixer, using a paddle attachment, or using a hand mixer, until light and fluffy.
Add the eggs and vanilla extract. Mix until combined, scraping down the sides of the bowl to make sure everything is evenly mixed.
Whisk all the dry ingredients (flour, baking powder, baking soda and salt) together in a medium bowl. Set aside.
Add 1/3 of the dry ingredients to the batter, mix just until mostly combined. Add half of the buttermilk and also mix until mostly combined. Add half of the dry ingredients, mix and then add the remaining half of the buttermilk, finishing with the last of the dry ingredients. Don’t over mix. Using this method of mixing will make the loaf very tender.
Chop half of the pistachios very finely and the other half coarsely. Set aside a few handfuls to place on top of the cake later.
Fold in the pistachios into the batter.
Transfer the batter into the prepared bread pan. Bake in the preheated oven, 350 degrees Fahrenheit, for about 45 minutes, or until a toothpick inserted into the center comes out clean.
Cool the loaf on a cooling rack.
To make the glaze, whisk the powdered sugar and the buttermilk together. If the glaze is too thick, you can add more buttermilk or milk. Drizzle the glaze over the pistachio loaf once it’s cooled. Sprinkle the remaining pistachios on top of the glaze while it’s still wet.
The Pistachio Bread is best served the same day. Store the leftovers at room temperature, covered, for 1-2 days. Store in the refrigerator for up to a week or freeze for up to 3 months.

Find it online: https://www.olgasflavorfactory.com/autumn-favorites/pistachio-loaf/