The Best Pistachio Protein Bread

Two slices of pistachio bread with a dollop of Greek yogurt and crushed pistachios.

5 from 3 votes

The Best Pistachio Protein Bread

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!

Prep Time10

Cook Time50

Total Time1

Course: Snack

Cuisine: American

Servings: slices

Calories: 331kcal

Author: Mika Kinney

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

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

Storage: This will last for 3 days at room temperature in an airtight container, in the fridge for 1 week, or in the freezer for 3 months. Just reheat from frozen in the microwave for 20 or so seconds.

Nutrition