Pistachio Poppy Bread Recipe

Name: Pistachio Poppy Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter, room temperature, plus extra for loaf pan; 2 cups all-purpose flour, plus more for loaf pan; 1 3/4 cups whole shelled unsalted pistachios; 1/4 cup poppy seeds; 2 teaspoons baking powder; 1/2 teaspoon salt, plus pinch sea salt; 1/2 cup sugar; 1 egg; 3/4 cup whole milk; 1/2 orange, zested; Creamed honey, for serving

Servings: persons

3 tablespoons butter, room temperature, plus extra for loaf pan
2 cups all-purpose flour, plus more for loaf pan
1 3/4 cups whole shelled unsalted pistachios
1/4 cup poppy seeds
2 teaspoons baking powder
1/2 teaspoon salt, plus pinch sea salt
1/2 cup sugar
1 egg
3/4 cup whole milk
1/2 orange, zested
Creamed honey, for serving

1
Special equipment: stand mixer, 8 1/2 by 4 1/2-inch glass loaf pan
2
Preheat the oven to 350 degrees F.
3
Butter and lightly flour the loaf pan.
4
In a food processor, add 1 1/2 cups of the pistachios and pulse until finely ground.
5
Remove them to a large bowl and mix in the flour, poppy seeds, baking powder and 1/2 teaspoon of salt.
6
In the bowl of a stand mixer fitted with the paddle attachment, cream the 3 tablespoons of butter and the sugar on medium speed for 2 minutes.
7
Add the egg and continue to beat until the mixture turns pale yellow and ribbons form.
8
Mix in the milk and the zest until incorporated.
9
Gently stir the mixture into the dry ingredients to combine.
10
Pour into the loaf pan and smooth the top.
11
Dot with the remaining 1/4 cup of whole pistachios and sprinkle with a pinch of sea salt.
12
Bake until lightly golden and toothpick inserted in center comes out clean, about 1 hour 10 minutes.
13
Remove the bread from the pan and cool on a wire rack, about 10 minutes.
14
Slice and serve warm or at room temperature with creamed honey.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons butter, room temperature, plus extra for loaf pan, 2 cups all-purpose flour, plus more for loaf pan, 1 3/4 cups whole shelled unsalted pistachios, 1/4 cup poppy seeds, and more.

Yes, Pistachio Poppy Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pistachio Poppy Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions