Pistachio and Cardamom Loaf | Gluten Free

This is the third loaf I’ve baked in my short baking trajectory and I can say that it’s the most delicious one I’ve made so far. It doesn’t even matter that it’s gluten free because you can’t even tell! The flavors of the pistachio and cardamom are so present that they are just a joy to savor. I’m glad I tasted the original loaf from Ovenly and for Mirella Cheeseman‘s blog post on her interpretation. You can find it here.

If this recipe came out delicious for me, I’m sure anyone can make it as well. Feel free to increase the amount of sugar if you like your loaf on the sweeter side. I tried to decrease the sugar as much as possible while maintaining some sweetness. Let me know if you make it and how it turned out!
Update Edit: Added photos for the recipe steps.

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5 from 1 vote

Pistachio and Cardamom Loaf | Gluten Free

A delicious and moist gluten-free loaf featuring the vibrant flavors of pistachio and cardamom. Easy to make and perfect for a treat with tea or coffee.

Prep Time30 minutes mins

Cook Time1 hour hr

Resting Time15 minutes mins

Total Time1 hour hr 45 minutes mins

Course: Dessert

Cuisine: American

Keyword: Cardamom, Flavorful, GF, Gluten Free, Loaf, Pistachio, Pistachio & Cardamom Loaf

Servings: 10

Calories: 370kcal

Equipment

• Loaf Pan
• Bowls
• Whisk
• Parchment Paper

Ingredients

• 1 Cup Gluten Free All Purpose Baking Flour – Bob’s Red Mill
• 1 Cup Pistachio Meal – 198g Roasted and unsalted.
• 1 Tbsp. Ground Cardamom
• 1 Tbsp. Baking Powder
• 1/2 tsp Xanthan Gum
• 120 grams Sugar Not too sweet for my taste.
• 170 grams Softened Unsalted Butter – 1.5 Sticks
• 2 Lemons – Used for Zest
• 3 Large Eggs – At room temperature
• 1/2 Cup Sour Cream – I used full fat and at room temp
• 1/2 tsp Vanilla Extract
• 1/2 tsp Salt – I used “Diamond Crystal Kosher Salt” aka not as salty.

Instructions

• Preheat oven to 350°F | 177°C
• Add to a blender or food processor the shelled pistachio and pulsate until it has a meal consistency.
  
• Grease loaf pan with butter.
  
• Line the loaf pan with parchment paper. Grease again.
  
• Add to first bowl: Gluten Free flour, Pistachio Meal, Cardamom, Baking Powder, Xanthan Guam, and Salt. Set aside.
  
• In a second bowl add: Sugar, lemon zest and softened butter.
  
• Mix the sugar, lemon zest and soften butter very well.
  
• To this second bowl add: 3 Room temperature eggs.
  
• Incorporate the eggs well into the mixture.
  
• Now add the sour cream and vanilla extract.
  
• Incorporate the sour cream and vanilla extract into the mixture.
  
• Add the dry ingredients from the first bowl to the wet ingredients in the second bowl.
  
• Mix the wet and dry ingredients very well.
  
• Pour into the loaf pan. Shake from sided to side to distribute the mix evenly. Pound flat on surface to settle as well.
  
• Place on the top rack of the preheated oven and bake for around 60 minutes. It's useful to confirm the temperature of your oven. I have a thermometer I bought for this.
  
• Check on the loaf and and stick a toothpick or slim knife in the middle. If it comes out clean, with no solids, then it’s done.
• Let it cool for 15 minutes in the loaf pan.
  
• Leave loaf whole and slice only what you will consume — that helps it stay fresher longer. Enjoy!
  

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