Pistachio Bread

• servings: 12 servings
• active time: 10 minutes
• total time: 1 hour 5 minutes

Ingredients

1 cup unsalted roasted pistachios (plus 2 tablespoons)

¾ cup granulated sugar

1 tablespoon lemon zest

¼ teaspoon salt

3 large eggs

¾ cup olive oil

¼ cup 2% milk

1 ¼ cups all-purpose flour

1 ½ teaspoon baking powder

Directions

Preheat the oven to 350°F. Grease a 9” x 5” loaf pan and line with parchment paper, allowing the paper to hang over the sides for easy removal.

In the bowl of a food processor, pulse the pistachios until coarsely chopped. Remove two tablespoons of the coarsely chopped pistachios and set aside, then pulse the remaining cup of pistachios until finely ground.

Add the sugar, lemon zest, and salt, and pulse until combined, then add the eggs and process until smooth.

With the food processor still running, slowly stream in the olive oil and milk. Finally, add the flour and baking powder and process just until the flour has disappeared.

Pour the batter into the prepared pan and sprinkle reserved coarsely chopped pistachios down the center of the loaf. Bake for 50-60 minutes or until golden-brown and firm to the touch, and a toothpick inserted in the center comes out clean. Cool completely before removing from the pan.

Nutrition

• Serving Size: 1 slice
• Calories: 300 kcal
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 16 g
• Trans Fat: 0.01 g
• Cholesterol: 41 mg
• Sodium: 121 mg
• Total Carbohydrate: 26 g
• Dietary Fiber: 2 g
• Total Sugars: 14 g
• Protein: 5 g