Cardamom Pistachio Yogurt Quick Bread

Name: Cardamom Pistachio Yogurt Quick Bread
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 10 servings
Cuisine: Indian
Ingredients: 2 cups (250 g) all-purpose flour, spooned into the cup and leveled; 1½ teaspoons (6 g) baking powder; ½ teaspoon (3 g) baking soda; ½ teaspoon (3 g) fine salt; 2 teaspoons (4 g) ground cardamom, freshly ground from green pods if possible; ¾ cup (95 g) shelled unsalted pistachios, coarsely chopped; ½ cup (113 g) unsalted butter, at room temperature (about 68°F/20°C); ¾ cup (150 g) granulated sugar; 2 (100 g) large eggs, at room temperature; 1 cup (245 g) plain whole-milk yogurt, at room temperature, stirred smooth; 1 teaspoon (5 ml) pure vanilla extract; 1 lemon, zest finely grated (about 1 tablespoon); save the lemon for juicing; ½ cup (60 g) powdered sugar, sifted; 1½ tablespoons (22 ml) fresh lemon juice, from the zested lemon, plus a few drops more if needed; 2 tablespoons (15 g) shelled unsalted pistachios, finely chopped, for sprinkling

From the MyKitchenBank Kitchen

A tender, fragrant loaf scented with freshly ground cardamom and studded with pistachios, kept moist with yogurt. A lemon glaze and a pistachio topping make it a natural partner for a cup of chai.

Prep: 25 min
Cook: 55 min
Wait: 1 hr 10 min
Total: 2 hr 30 min
Makes: 1 loaf (10 slices)

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Ingredients

10 servings

For the bread
2 cups (250 g) all-purpose flour, spooned into the cup and leveled
1½ teaspoons (6 g) baking powder
½ teaspoon (3 g) baking soda
½ teaspoon (3 g) fine salt
2 teaspoons (4 g) ground cardamom, freshly ground from green pods if possible
¾ cup (95 g) shelled unsalted pistachios, coarsely chopped
½ cup (113 g) unsalted butter, at room temperature (about 68°F/20°C)
¾ cup (150 g) granulated sugar
2 (100 g) large eggs, at room temperature
1 cup (245 g) plain whole-milk yogurt, at room temperature, stirred smooth
1 teaspoon (5 ml) pure vanilla extract
1 lemon, zest finely grated (about 1 tablespoon); save the lemon for juicing
For the glaze
½ cup (60 g) powdered sugar, sifted
1½ tablespoons (22 ml) fresh lemon juice, from the zested lemon, plus a few drops more if needed
2 tablespoons (15 g) shelled unsalted pistachios, finely chopped, for sprinkling

Equipment (9)

9×5-inch (23×13 cm) loaf pan
Parchment paper
Large mixing bowl and medium mixing bowl
Whisk and rubber spatula
Hand mixer or stand mixer
Spice grinder or mortar and pestle
Wire cooling rack
Skewer or toothpick
Serrated knife

Steps

Before you start

Take the eggs, yogurt and butter out 30–60 minutes ahead so they come to room temperature and blend smoothly.
Grind cardamom fresh if you can: crack about 20 green pods, discard the husks, and grind the seeds to a fine powder for the best aroma.
Position an oven rack in the center of the oven.
Plan on about 1 hour of cooling before glazing and slicing.

1
Prep the panOven 350°F / 175°C
- Position a rack in the center and preheat the oven to 350°F (175°C).
- Grease a 9×5-inch (23×13 cm) loaf pan and line it with a strip of parchment that overhangs the two long sides to act as a sling.
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Ready when: Oven reaches 350°F (175°C) and the pan is lined
Tip: Use an oven thermometer if your oven runs hot or cool; quick breads brown fast on the outside.
2
Whisk dry ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt and ground cardamom for about 30 seconds.
- Add the ¾ cup (95 g) chopped pistachios and toss to coat them in flour, which helps keep them from sinking.
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Ready when: No streaks of cardamom or lumps of leavening remain
3
Cream butter and sugar
- In a large bowl, beat the room-temperature butter, sugar and lemon zest with a hand mixer on medium speed for 2–3 minutes until pale, fluffy and noticeably lighter in color.
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Ready when: Mixture looks pale yellow and fluffy, like thick frosting
Tip: Butter that is too soft or greasy won't hold air; it should dent easily but not look shiny.
4
Add eggs and yogurt
- Beat in the eggs one at a time, mixing 30 seconds after each, then mix in the vanilla.
- Scrape down the bowl.
- Stir in the yogurt on low speed until just combined; the batter may look slightly curdled, which is fine.
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Ready when: No visible egg streaks remain
Tip: Cold eggs or yogurt can make the butter seize into small lumps, so use room-temperature ones.
5
Fold batter together
- Add the dry mixture to the wet in two additions, folding with a rubber spatula after each just until no dry flour remains, about 15 strokes total.
- The batter will be thick and spoonable.
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Ready when: No dry flour streaks; a few small lumps are fine
Tip: Overmixing develops gluten and makes the loaf tough and tunneled.
6
Fill the pan
- Scrape the batter into the prepared pan and spread it level, pushing it into the corners.
- Tap the pan firmly on the counter twice to release large air bubbles.
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Ready when: Surface is level and batter reaches about two-thirds up the pan
7
Bake the loafOven 350°F / 175°C
- Bake at 350°F (175°C) on the center rack for 50–58 minutes.
- If the top is deeply browned by 35 minutes, tent loosely with foil.
- The loaf is done when it is deep golden, domed with a lengthwise crack, and a skewer inserted in the center comes out clean or with a few dry crumbs.
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Ready when: Skewer comes out clean or with dry crumbs; top springs back when pressed
Tip: Avoid opening the oven door before 40 minutes or the center may sink.
8
Cool the loaf
- Cool the loaf in the pan on a wire rack for 15 minutes.
- Use the parchment sling to lift it out and set it on the rack.
- Cool for at least 45 minutes more until barely warm to the touch.
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Ready when: Loaf feels barely warm, not hot
Tip: Glazing a warm loaf makes the glaze soak in and disappear.
9
Glaze and garnish
- Whisk the powdered sugar with 1½ tablespoons lemon juice until smooth and thick but pourable like honey; add a few drops more juice if too stiff.
- Drizzle over the cooled loaf and sprinkle immediately with the 2 tablespoons finely chopped pistachios.
- Let the glaze set for 10 minutes, then slice into 10 pieces.
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Ready when: Glaze is opaque and no longer wet to the touch
Tip: Slice with a serrated knife using a gentle sawing motion.

Good to know

Tips

Spoon and level the flour, or weigh it; packed flour makes a dry, dense loaf.
Toast the chopped pistachios in a dry skillet for 3 minutes over medium-low heat for deeper flavor, then cool before adding.
The lengthwise crack on top is normal and a sign of good oven spring.
For the greenest garnish, use unroasted, unsalted pistachios and rub off any loose skins.

Make ahead

Bake the loaf up to 1 day ahead, cool completely, wrap well and store at room temperature; glaze and garnish just before serving.

Storage & reheating

Room temperature: wrapped airtight up to 3 days. Refrigerator: up to 6 days; bring slices to room temperature or warm 10 seconds in the microwave. Freezer: freeze the unglazed loaf or slices, tightly wrapped, up to 3 months; thaw at room temperature 2–3 hours, or toast slices from frozen, then glaze.

Substitutions

plain whole-milk yogurt → Sour cream or buttermilk. Use the same amount; the crumb will be similarly tender.
shelled unsalted pistachios → Slivered almonds or chopped walnuts. Flavor changes, but texture and amount stay the same.
unsalted butter → Neutral oil such as canola. Use ⅓ cup (80 ml); beat the oil with the sugar, zest and eggs instead of creaming. The crumb will be moister but less buttery.
ground cardamom → Pre-ground cardamom. Use the same 2 teaspoons; it's less aromatic, so add a pinch of cinnamon if desired.