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A pistachio and cardamon loaf that's been sliced twice sitting atop parchment paper.
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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
Cook Time1 hour
Resting Time15 minutes
Total Time1 hour 45 minutes
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.
    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.

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