Pistachio and Cardamom Loaf | Gluten Free
By Josué
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.
Pistachio and Cardamom Loaf | Gluten Free
Equipment
- Loaf Pan
- Bowls
- Whisk
- Parchment Paper
Ingredients
- 1 Cup Gluten Free All Purpose Baking Flour – Bob’s Red Mill
- 1 Cup Pistachio Meal – Around 116 grams I used 198g of shelled roasted and unsalted pistachios.
- 1 Tbsp. Ground Cardamom
- 1 Tbsp. Baking Powder
- 1/2 tsp Xanthan Gum If you use bob's red mill 1 to 1 gluten free flour, you can skip this.
- 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.
![Blender container with pistachio meal inside]()
- Grease loaf pan with butter.
![Loaf pan with its interior greased by butter.]()
- Line the loaf pan with parchment paper. Grease again.
![Loaf pan lined with parchment paper.]()
- Add to first bowl: Gluten Free flour, Pistachio Meal, Cardamom, Baking Powder, Xanthan Guam, and Salt. Set aside.
![Several dry ingredients in a bowl.]()
- In a second bowl add: Sugar, lemon zest and softened butter.
![Butter, lemon zest and sugar in a bowl.]()
- Mix the sugar, lemon zest and soften butter very well.
![Butter, lemon zest and sugar in a bowl that have been mixed well.]()
- To this second bowl add: 3 Room temperature eggs.
![Three raw eggs in a small bowl.]()
- Incorporate the eggs well into the mixture.
![A bowl with a mixture and a whisk.]()
- Now add the sour cream and vanilla extract.
![Dollop of sour cream and a bit of vanilla extract atop a mixture in a bowl.]()
- Incorporate the sour cream and vanilla extract into the mixture.
![Mixed wet ingredients in a bowl..]()
- Add the dry ingredients from the first bowl to the wet ingredients in the second bowl.
![Dry and wet ingredients in a bowl.]()
- Mix the wet and dry ingredients very well.
![Wet and dry ingredients mixed well in a bowl.]()
- Pour into the loaf pan. Shake from sided to side to distribute the mix evenly. Pound flat on surface to settle as well.
![Loaf pan lined with parchment paper and filled with batter.]()
- 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.
![Oven with an open door and loaf pan on the top rack.]()
- 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.
![Loaf in loaf pan resting on rack on top of table.]()
- Leave loaf whole and slice only what you will consume — that helps it stay fresher longer. Enjoy!
![Three loaf slices on a plate.]()
Jessica★★★★★5/5·
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