Cardamom Pistachio Quickbread

I’m in the mood to talk about ice cream…so we’re gonna do that.

Ice cream flavors. So many to choose from! They can say so much about a person, am I right? As a kid, what was your go-to flavor? Let’s dicusss…

Popular flavor #1: Bubble gum ice cream. That was usually the girly-girl. I always considered it a stupid flavor. Very ill-conceived. The gum gets all hard and unchewable, too sweet and a lil’ too pink. If Barbie was a real life living girl, I’d bet she’d order bubble gum ice cream.

Popular flavor #2 & #3: Vanilla and chocolate. Straight, narrow and safe. But you know, sometimes you want something delicious and basic. Almost like a great pair of fitted jeans or the perfect white tee. Basics are cool. I feel like the straight-A student went with vanilla and chocolate. (I’m totally putting people in boxes right now!! Ice cream boxes!!)

Popular flavor #4 & #5: Mint chocolate chip and cookies n’ cream. These two flavors are totally interchangeable. They’re practicality the same thing: vanilla ice cream with oreos or refreshing chocolate. All of my friends ordered these flavors. Solid choices. For the record, I respect these ice cream flavors.

Weirdo flavor #1: Pistachio. Ahhhh yea! That was allll me. I was the strange 6 year old asking for pistachio. I think some adults liked to think I had fancy taste, but really it was just the light green color that I loved so much. And, I liked rebellious ice cream flavors. Pistachio ice cream is like the ugly mutt of the ice cream world.

It’s weirdly cold in LA. After a weekend in the desert, and honestly enjoying 97 degree temperatures, I’m now living in weirdly cloudy, dreary, sorta cold LA weather.

I was in the mood to bake something up that’s perfect for those in between hot and cold days, that are so common in these spring months. This quick bread comes together…(wait for it!) quickly!

There’s a lovely honey flavor with the perfect hint of cardamom. The pistachios work with the cornmeal to add an awesome texture throughout.

This bread is gorgeous with a cup of tea or a cup of coffee. Or maybe even some ice cream?!?!

I dunno. Life is short, eat ice cream with everything.

Cardamon Pistachio Quick Bread

Print this recipe!

1 cup all-purpose flour
1 cup whole wheat flour
1 cup cornmeal
1/2 cup sugar
1 teaspoon salt
1 1/2 teaspoons cardomom
1 1/2 teaspoons baking powder
1 1/4 cups buttermilk, shaken
1/2 cup (1 stick) unsalted butter, melted and cooled
1/2 cup honey
2 large eggs
1/4 pistachios, chopped, plus 1 small handful for topping
Demarara sugar (for topping) (optional)

1. Preheat oven to 350 degrees F. Spray 9 x 5 metal loaf pan with nonstick spray. In a large bowl, whisk together all-purpose flour, whole wheat flour, cornmeal, sugar, sugar, cardamon and baking powder.

2. In a large measuring cup, or medium bowl, add buttermilk, melted butter, honey and eggs; whisk until thoroughly combined.

3. Fold in chopped pistachios. Transfer batter into prepared pan. Top with a handful of chopped pistachios and about a tablespoon of demarara sugar.

4. Transfer to oven and bake until about 1 hour and 5 minutes, and until top is golden brown and a skewer comes out clean. If the bread begins to brown too quickly, you can tent it with a piece of foil. Check on the bread at the 45 minute mark just to see what the deal is. Cool in the rack for about 15 minutes and then transfer to a rack to cool. Wrap tightly in plastic wrap. Bread will be moist for 1-2 days.

Recipe adapted from Epicurious

Tagged as: cardamom, pistachio, Quick Bread