By Made with no protein powder, this pistachio protein bread is quick to make in just one bowl and packs 10 grams of protein per slice. It's light and fluffy and gets its protein from crushed pistachios, hemp seeds, and Greek yogurt. Enjoy with a drizzle of honey to keep it totally free of refined sugars!
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How do I know when it's done baking?
The top should be golden brown and slightly cracked, and a toothpick inserted into the center should come out clean or with just a few moist crumbs. If the top starts browning too quickly, tent with foil during the last 10-15 minutes of baking to avoid overcooking the crust.
You can also tap on the top or bottom of the bread - it should sound hollow indicating it's baked through.
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ingredient notes & substitutions
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Finely ground pistachios: Adds a nutty richness, soft crumb, and protein. Make sure they're ground finely-think coarse flour or ground coffee. I use a coffee grinder to do this.
- All-purpose flour: Gives the bread structure. Use a 1:1 gluten-free flour blend if needed!
- Hemp hearts: Boosts protein and adds healthy fats. Flax seeds will work too.
- Baking powder & baking soda: Helps the bread rise and gives a tender crumb.
- Salt and Vanilla Extract: Makes everything taste better!
- Honey: Feel free to swap with agave or maple syrup.
- Plain Greek yogurt: Adds creaminess, tang, and loads of protein. Any plant-based Greek style yogurt will work.
- Eggs: Binds everything together and adds structure.
- Olive oil: Avocado oil works, too, but doesn't have any flavor.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
high protein ingredient spotlight: Pistachios
Pistachios are one of the highest protein nuts out there, with 6 grams of protein per ounce (about 49 nuts). They're naturally a little sweet, slightly earthy, and have a buttery texture that makes them perfect for baking. In this bread, they add both flavor and structure, especially when finely ground.
Bonus: pistachios are also packed with antioxidants, fiber, and healthy fats-making them a total win for both taste and nutrition. You can also sprinkle them on top of baked oats, salads, or yogurt bowls for an extra crunch and protein boost!
here's how to make pistachio bread (with photos & video)
Be sure to scroll to the recipe card for the full bread recipe!
- Prep everything by preheating the oven to 350 degrees, buttering the bread tin, and grinding the pistachios.
- Combine the dry ingredients in a large bowl.
- Add the wet ingredients to the same bowl and combine with dry ingredients. Add to the bread tin.
- Bake for 40-50 minutes or until a toothpick comes out clean. Cool for 15 minutes and top with Greek yogurt, honey, and more pistachios and enjoy!
quick recipe video
learn from me!
I've made mistakes when making this bread, so do as I say, not as I do - ha!
- Don't overmix when combining the wet ingredients with the dry ingredients. Stir just enough to combine.
- Cool completely before slicing this bread. This allows the bread to set up so it doesn't fall apart.
- Grind the pistachios in a coffee grinder - super easy to do! A blender or food processor didn't work great.
if the bread is getting brown too fast
Just tent the top with foil when you notice the browning. The last 5-10 minutes might be all depending on how close your rack is to the top. Or, bake the bread to the bottom rack to avoid this.
how to store it
If you're lucky enough to have leftovers, here's some helpful tips on storing it and reheating it.
- Fridge: Store in an airtight container for up to 1 week. Let it come to room temp before eating or toast lightly. It'll last at room temperature for up to 3 days.
- Freezer: I like to slice it, wrap it in plastic wrap, and store it in the freezer for up to 3 months. This way, I can take out a single slice at a time as I want them.
- Reheating: Toast a slice in the toaster or warm in the microwave for 15-20 seconds from frozen. Top with yogurt, nut butter, or honey for extra yum. You can also turn it into french toast!
bread + coffee = a slice of heaven
I love serving this bread as an afternoon snack with coffee (like our protein coffee without protein powder) or as a quick protein-rich breakfast on busy mornings. Here are some fave pairings:
- Topped with plain Greek yogurt, honey, and lemon zest.
- Paired with chicken and pork meatballs, a blueberry protein smoothie, or a chocolate peanut butter smoothie for a balanced breakfast.
- If you like this bread, be sure to give our protein zucchini bread, pumpkin bread, or protein lemon bread a try!
Recipe
The Best Pistachio Protein Bread
Ingredients
- ½ cup pistachios (without shells, finely ground)
- 1.25 cups all-purpose flour ((1:1 gluten-free replacement also works))
- ½ cup hemp hearts (shelled hemp seeds or flax seeds)
- 1.25 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup honey (or agave or maple syrup)
- ¾ cup Greek yogurt (plain, non-fat, Siggis plant based works too)
- 2 eggs
- ½ cup olive oil (or avocado oil)
- 1 teaspoon vanilla extract (or vanilla bean paste)
Before you start!
If you make this recipe, please take a moment to leave us a review. We love to hear from you!
Instructions
- Preheat the oven to 350 degrees and grease a bread pan with butter. You can also dust it with flour to ensure the bread doesn't stick. Grind the pistachios until they're close to ground coffee consistency. I like to use a coffee grinder to do this.
- In a large bowl, whisk together the ½ cup pistachios(ground), 1.25 cups all-purpose flour, ½ cup hemp hearts, 1.25 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- To the same bowl, add the ½ cup honey, ¾ cup Greek yogurt, 2 eggs, ½ cup olive oil, and 1 teaspoon vanilla extract. Stir until just combined - don't overmix! I like to gently fold it all together.
- Bake for 40-50 minutes or until a toothpick inserted comes out clean. Let cool for 15 minutes before slicing (otherwise, it may fall apart), then serve with extra Greek yogurt, a drizzle of honey, and more pistachios. Optional to garnish with a bit of lemon zest.You can also tap on the bread; it should sound hollow, meaning it's baked through.
Video
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
Made this and it is delicious! It did not last more than a day in my house and is delicious with more Greek yogurt on top. Thank you! This will be made on repeat for sure!
That's so awesome!
I just made this. I am in LOVE! It's so refreshing to see a recipe with some unique ingredients like the pistachios and hemp hearts. So good, yum!
I'm so happy you love it!
This is easy to make and sooooo good you will have to make two to have some for the next day ! This is what I will do next time, my kids loved it too
Thanks for this great recipe !
That's so amazing to hear!!
Hi! I had planned to try this recipe tonight but realized I don’t have neither hemp hearts nor flaxseeds. What can I sub for either?
You can swap the flaxseeds with almond flour, whole wheat, or all purpose flour (whole wheat would be the best swap) and just leave out the hemp seeds. Just be aware it will reduce the protein content.
Thank you for your response. I finally got to try this recipe out! I subbed the all purpose flour for a 1-1 GF flour and even with the sub for hemp hearts ( I used almond flour) this was a delicious recipe!!! My loaf came out soooo soft and moist. Loved the subtle pistachio flavor!!! I spread some butter on top and served with some sausage and peaches and thoroughly enjoyed!! Can't wait to try the pistachio pancakes next! Thank you!
Forgot to rate on my previous post! Delicious!
Woo thank you!!