Okay, I have a confession: this pistachio mascarpone loaf might just be my new obsession. Picture this—a loaf so moist and tender, with that delicate nutty crunch from pistachios, all wrapped up in the creamy, slightly tangy mascarpone. Every bite feels like a little celebration in your mouth. I first dreamed up this recipe during a lazy Sunday brunch when I wanted something to impress without stressing me out. Spoiler alert: it’s totally doable even on a weekday, and your kitchen will smell like a cozy Italian bakery. Ready to bake something that tastes like a hug? Let’s dive in!
Quick Facts
Yield: Serves 8
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Ingredients
For the Main Dish:
1 cup shelled pistachios, plus 2 tbsp chopped for topping
1 ½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
⅔ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 cup mascarpone cheese
1 tsp pure vanilla extract
½ tsp almond extract (optional, but highly recommended)
How I Make It
Step 1:
Start by preheating your oven to 350°F and greasing a standard 9×5-inch loaf pan. Next, roughly chop 1 cup of pistachios — you want them chunky enough to get that satisfying crunch but not so big that they disrupt the texture. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 2:
In a large bowl, beat the butter and sugar together until fluffy and pale, about 3-4 minutes. This aerates the batter and helps create that tender crumb. Add the eggs one at a time, beating well after each addition.
Step 3:
Mix in the mascarpone cheese, vanilla, and optional almond extract until smooth and creamy. The mascarpone is the secret ingredient here—it adds moisture and a delicious subtle tang.
Step 4:
Gradually fold the dry ingredients into the wet mix, being careful not to overmix. You want the batter just combined, with a few streaks of flour still visible. Then, gently fold in the chopped pistachios.
Step 5:
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the remaining chopped pistachios over the loaf for a lovely crunchy finish.
Step 6:
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are perfect). Let the loaf cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Try to wait—it’s so tempting to dig in warm, but letting it set makes slicing easier and flavors more pronounced.
Variations & Tips
Swap half the pistachios for chopped white chocolate for a sweet surprise.
Use honey instead of sugar for a floral, moist loaf.
Add a teaspoon of lemon zest for a fresh, citrusy note.
If mascarpone is hard to find, cream cheese is a good substitute.
Store leftovers wrapped tightly—it stays moist up to 3 days at room temp.
How I Like to Serve It
I love slicing this loaf thick and serving it with a smear of butter or honey-drizzled ricotta for weekend brunch. It pairs beautifully with a cup of strong black coffee or a soothing afternoon tea. And honestly, it’s perfect for gift-giving wrapped in parchment—everyone loves a loaf that looks as good as it tastes!
Notes
If the top browns too fast, tent the loaf with foil halfway through baking.
Reheat slices gently in the microwave for 10-15 seconds to revive softness.
Closing: This loaf always feels a little like magic—the kind of treat that makes the kitchen feel cozy and the day a bit sweeter.
Hi, I’m Lina, the creator of Lina Easy Recipes. Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
