Pistachio And Poppy Seed Slices Recipes

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PISTACHIO POPPY BREAD



Pistachio Poppy Bread image

Provided by Sunny Anderson

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 11

3 tablespoons butter, room temperature, plus extra for loaf pan
2 cups all-purpose flour, plus more for loaf pan
1 3/4 cups whole shelled unsalted pistachios
1/4 cup poppy seeds
2 teaspoons baking powder
1/2 teaspoon salt, plus pinch sea salt
1/2 cup sugar
1 egg
3/4 cup whole milk
1/2 orange, zested
Creamed honey, for serving

Steps:

  • Special equipment: stand mixer, 8 1/2 by 4 1/2-inch glass loaf pan
  • Preheat the oven to 350 degrees F.
  • Butter and lightly flour the loaf pan.
  • In a food processor, add 1 1/2 cups of the pistachios and pulse until finely ground. Remove them to a large bowl and mix in the flour, poppy seeds, baking powder and 1/2 teaspoon of salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the 3 tablespoons of butter and the sugar on medium speed for 2 minutes. Add the egg and continue to beat until the mixture turns pale yellow and ribbons form. Mix in the milk and the zest until incorporated. Gently stir the mixture into the dry ingredients to combine.
  • Pour into the loaf pan and smooth the top. Dot with the remaining 1/4 cup of whole pistachios and sprinkle with a pinch of sea salt. Bake until lightly golden and toothpick inserted in center comes out clean, about 1 hour 10 minutes. Remove the bread from the pan and cool on a wire rack, about 10 minutes. Slice and serve warm or at room temperature with creamed honey.

PISTACHIO-POPPY SEED BREAD



Pistachio-Poppy Seed Bread image

I'm not sure where this recipe came from originally, my family has been making it for as long as I can remember. This is more like a loaf-shaped cake than a bread, but is delicious!

Provided by TerriB16

Categories     Quick Breads

Time 45m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 6

18 ounces yellow cake mix (standard size)
3 1/2 ounces instant pistachio pudding mix (small box)
1/4 cup poppy seed
1/2 cup oil
4 eggs
1 cup hot water

Steps:

  • Preheat oven to 350.
  • Mix all ingredients together and pour into greased loaf pan.
  • Bake about 40 minutes or until toothpick comes out clean.

Nutrition Facts : Calories 456.2, Fat 25.5, SaturatedFat 3.9, Cholesterol 107, Sodium 455.6, Carbohydrate 51, Fiber 1.1, Sugar 28.4, Protein 6.8

LEMON POPPY SEED PISTACHIO BREAD



Lemon Poppy Seed Pistachio Bread image

My interpretation of a classic lemon bread recipe! Very Moist with lots of lemon flavor and great texture from the poppyseeds and nuts.

Provided by anonymous

Categories     Quick Breads

Time 1h15m

Yield 1 loaf of bread, 8-12 serving(s)

Number Of Ingredients 11

1 3/4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 beaten egg
1 cup milk
1/4 cup vegetable oil
1 large lemon, zested and juiced
1/2 cup chopped roasted and salted pistachios
1 tablespoon poppy seed
2 tablespoons lemon juice (optional)
1 tablespoon sugar (optional)

Steps:

  • Grease the bottom and sides of a standard loaf pan and preheat the oven to 350°F.
  • In a medium bowl stir together the flour, sugar and baking powder. Make a well in the center of the flour mixture and set aside.
  • In another bowl, combine the egg, milk, oil and lemon juice and zest. Add this mixture all at once to the flour mixture and stir just until moistened. Fold in the nuts and poppy seeds. Spoon the batter into the prepared pan.
  • Bake for 55 minutes or until a toothpick inserted near the center comes out clean.
  • If desired, stir together the extra 2 tablespoons of lemon juice and 1 tablespoon of sugar. While the bread is still in the pan, brush the mixture over the top of the loaf.
  • Cool in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely on a wire rack.

Nutrition Facts : Calories 337.2, Fat 12.8, SaturatedFat 2.3, Cholesterol 30.7, Sodium 115.7, Carbohydrate 51.5, Fiber 2.3, Sugar 25.8, Protein 6.6

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