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5
from 1 vote
Orange Pistachio Bread
This moist quick bread recipe is full of bright citrus flavor and crunchy pistachios!
Prep Time
10
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
Servings:
12
slices
Author:
Julie Chiou
Equipment
Loaf pan
Food processor
Ingredients
1/2
1x
2x
3x
2
cups
(
250
g
)
all-purpose flour
1
cup
(
200
g
)
sugar
1 ½
teaspoons
baking powder
½
teaspoon
baking soda
½
teaspoon
kosher salt
½
cup
(
118
ml
)
orange juice
¼
cup
(
59
ml
)
vegetable or any neutral tasting oil
2
eggs
½
cup
(
100
g
)
Greek yogurt
1
teaspoon
vanilla extract
1
tablespoon
orange zest
½
cup
(
62
g
)
pistachios +
2
tablespoons pistachio for sprinkling on top
For the glaze:
½
cup
(
60
g
)
powdered sugar
1
teaspoon
(
2
g
)
orange zest
2
tablespoons
orange juice
more or less depending on the consistency of the glaze
Instructions
Preheat the oven to
350
°F
(
177
°C
)
Grease and line a 8x4 inch pan with parchment paper with nonstick spray or butter and set aside.
Add the pistachios to a food processor and pulse until they are coarsely chopped. You don’t want to make a fine powder. Set aside.
To a large mixing bowl, add the oil, Greek yogurt, orange juice, eggs, zest, vanilla extract and whisk until smooth and well combined.
Add the sugar to this mixture and mix well.
Add all the dry ingredients – flour, baking powder, baking soda, salt to another bowl and mix until everything is well combined.
Now add the dry ingredients to the wet ingredients and mix gently until they are just combined.
Gently fold in the
½
cup pistachios to the batter.
Pour the batter to the lined baking tray.
Sprinkle the rest of the pistachios on top and bake at
350
°F
(
177
°C
)
for 50 to 55 minutes or until a tooth pick inserted comes out clean.
Cool completely before glazing.
For the glaze:
Mix the powdered sugar, orange zest and orange juice until smooth.
Adjust the consistency by adding more or less orange juice as desired. You don’t want a runny glaze.
Drizzle the glaze on top of the cooled bread.
Slice and serve.
Notes
This orange pistachio bread can be stored at room temperature in an airtight container for up to 3 days, or frozen for up to 3 months.
Nutrition
Serving:
1
slice
|
Calories:
252
kcal
|
Carbohydrates:
41
g
|
Protein:
5
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
28
mg
|
Sodium:
351
mg
|
Potassium:
126
mg
|
Fiber:
1
g
|
Sugar:
23
g