Pistachio Poppy Bread
Serves: 4
Graciela O'Reilly
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
54
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1.75 cups
Unsalted Pistachios (whole shelled)1 cup
Poppy Seed2 tsps
Baking Powder1 cup
Sugar1
Egg3 cup
Whole MilkDirections:
1
Special equipment: stand mixer, 8 1/2 by 4 1/2-inch glass loaf pan Preheat the oven to 350 degrees F
2
Butter and lightly flour the loaf pan
3
In a food processor, add 1 1/2 cups of the pistachios and pulse until finely ground
4
Remove them to a large bowl and mix in the flour, poppy seeds, baking powder and 1/2 teaspoon of salt
5
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
6
Add the egg and continue to beat until the mixture turns pale yellow and ribbons form
7
Mix in the milk and the zest until incorporated
8
Gently stir the mixture into the dry ingredients to combine
9
Pour into the loaf pan and smooth the top
10
Dot with the remaining 1/4 cup of whole pistachios and sprinkle with a pinch of sea salt
11
Bake until lightly golden and toothpick inserted in center comes out clean, about 1 hour 10 minutes
12
Remove the bread from the pan and cool on a wire rack, about 10 minutes
13
Slice and serve warm or at room temperature with creamed honey