Pistachio Mini Loaves
Delight your taste buds with these luscious Pistachio Mini Loaves—a perfect blend of nutty richness and delicate sweetness. These moist, tender loaves are infused with finely chopped pistachios, a hint of almond extract, and the creamy tang of Greek yogurt, creating a flavor-packed treat that's impossible to resist. Topped with a silky powdered sugar glaze and an elegant sprinkle of chopped pistachios, these petite cakes are as visually appealing as they are delicious. Ready in under an hour, they’re ideal for breakfast, dessert, or an indulgent tea-time snack. Whether you're hosting a brunch or looking for a unique homemade gift, these Pistachio Mini Loaves are a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.75 cups Granulated sugar
- 2 Large eggs
- 0.5 cups Plain Greek yogurt
- 1 teaspoons Vanilla extract
- 0.5 teaspoons Almond extract
- 0.75 cups Unshelled pistachios, finely chopped
- 2 tablespoons Milk
- 0.5 cups Powdered sugar (for glaze)
- 1.5 tablespoons Milk (for glaze)
- 2 tablespoons Chopped pistachios (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease six mini loaf pans or line them with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy using a hand or stand mixer.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Add the Greek yogurt, vanilla extract, and almond extract to the mixture, and mix until smooth.
Gradually add the dry ingredients to the wet ingredients in three additions, mixing just until combined. Do not overmix.
Fold in the finely chopped pistachios and milk until the batter is evenly mixed.
Divide the batter evenly between the prepared mini loaf pans, filling each about two-thirds full.
Bake the mini loaves in the preheated oven for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
Remove the loaves from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
While the loaves cool, prepare the glaze by whisking together the powdered sugar and 1.5 tablespoons of milk until smooth.
Drizzle the glaze over the cooled loaves, and sprinkle with chopped pistachios for garnish.
Let the glaze set for about 10 minutes before serving. Enjoy your pistachio mini loaves!
Nutrition Facts
Calories |
3178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.4 g | 203% | |
| Saturated Fat | 71.5 g | 358% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 1487 mg | 65% | |
| Total Carbohydrate | 391.1 g | 142% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 225.9 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 422 mg | 32% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1676 mg | 36% | |
*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.
