PISTACHIO CAKE LOAF
Marcy Inspired shares a delightful recipe for a Pistachio Cake Loaf that’s sweet, nutty, and incredibly delicious for pistachio lovers. Alongside the baking instructions, she takes viewers on a quick virtual field trip to Alamogordo, New Mexico, famous for its pistachio farms and home to the World’s Largest Pistachio—a 30-foot monument honoring the founder of McGinn’s Pistachioland.
Video
Ingredients
- 1 ½ cups all purpose flour
- 1 cup pistachios chopped
- 1 cup of sugar
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 3 large eggs
- ½ cup vegetable oil
- ½ cup plain yogurt
- ¼ cup milk
- 1 tsp. vanilla extract
- 1 tsp. pistachio extract you can also substitute almond extract
For the icing:
- ½ cup of powdered sugar sifted
- 2 tsp. milk
- ¼ tsp. almond extract
green food coloring, optional (try using 3 drops of yellow and 1 drop of green. I didn't get it quite right in this video.)
additional chopped pistachios for decorating
Instructions
- Grease & flour a loaf pan. Preheat oven to 350º
- In large bowl, add in all dry ingredients and whisk to combine. Set aside. In separate bowl, beat the eggs. Then add in remaining wet ingredients. Whisk until left with a smooth, runny batter. Add the wet ingredients to the dry ingredients and stir until just combined.
- Transfer into loaf pan and spread evenly. Sprinkle a few chopped pistachios on top and bake for 40 to 50 minutes, or until toothpick inserted into center comes out clean.
- Remove from oven and let cool for 10 minutes before releasing loaf from pan and letting it cool completely on a wire rack.
- For the glaze, sift the powdered sugar into a small bowl. Add milk and pistachio extract and stir well until left with a smooth glaze. Glaze can be used as-is, or you can color it. I recommend only 1-2 drops of green food coloring and 3-4 drops of yellow.
- Drizzle icing over pistachio loaf and enjoy!
Notes
The video and recipe were provided and produced by Marcy Inspired.
