Mystic Moon Pistachio Date Nut Loaf
Elevate your baking repertoire with the celestial charm of the Mystic Moon Pistachio Date Nut Loaf—a fusion of rich textures and warm, aromatic spices. This moist and tender loaf combines the natural sweetness of Medjool dates with the delightfully nutty crunch of pistachios, while a hint of ground cardamom and cinnamon infuses every bite with exotic warmth. Enhanced with Greek yogurt for a luscious crumb and rounded out with vanilla and a touch of brown sugar, this quick bread strikes the perfect balance between decadence and wholesome flavor. Perfect for tea-time indulgence or as a unique homemade gift, this nutty date loaf is destined to be a standout star in your dessert lineup. Whether enjoyed fresh from the oven or sliced and cooled, every taste evokes the magic of the mystic moon.
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground cardamom
- 0.5 teaspoon Ground cinnamon
- 0.5 cup Unsalted butter
- 0.75 cup Brown sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Greek yogurt
- 1 cup Medjool dates (pitted and chopped)
- 0.75 cup Shelled pistachios (roughly chopped)
- 0.25 cup Milk
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or line it with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, salt, ground cardamom, and ground cinnamon. Set aside.
In a large mixing bowl, cream together the unsalted butter and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Mix in the Greek yogurt until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
Fold in the chopped dates and pistachios gently using a spatula.
Pour in the milk and fold the batter until smooth and evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve your Mystic Moon Pistachio Date Nut Loaf with a warm cup of tea or coffee. Enjoy!
Nutrition Facts
Calories |
2956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.9 g | 129% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 505 mg | 168% | |
| Sodium | 2689 mg | 117% | |
| Total Carbohydrate | 469.5 g | 171% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 268.0 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 601 mg | 46% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 3188 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
