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Pistachio Cardamom Loaf

Pistachio & Cardamom Loaf | Gluten Free

Delicious Pistachio Gluten Free Loaf
Prep Time 30 mins
Cook Time 1 hr
Course Dessert


  • Loaf Pan
  • Bowls
  • Whisk
  • Parchment Paper


  • 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 Normal 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.


  • Preheat Oven to 350°F | 177°C
  • Grease loaf pan with butter and line with parchment paper. Grease again.
    Loaf Pan with Parchment Paper
  • Add to bowl: Gluten Free flour, Pistachio Meal, Cardamom, Baking Powder, Xanthan Guam, and Salt. Set aside.
  • Second bowl add: Sugar, lemon zest and softened butter. Mix well.
    Bowl with butter, sugar and lemon zest.
  • Second bowl add: 3 Eggs and mix well.
  • Second bowl add: Sour cream and vanilla extract. Mix
  • Add bowl with the dry ingredients to the bowl with wet ingredients and mix very well.
    Dry and wet ingredients 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.
  • Place on the top rack of the pre-heated oven and bake for around 60min.
    It's useful to confirm the temperature of your oven. I have a thermometer I bought for this.
  • Take out and check with a toothpick or slim knife. If no solids stick to it then it's done.
  • Let it cool for 15min in the loaf pan.
  • Leave whole and slice only what you will consume. I think it remains fresher longer.