Pistachios in a Nutshell

Pistachio Oatmeal Bread is permeated with the distinctive flavor of pistachio nuts. Pistachios are a type of nut from the Middle East and Central Asia originally but now they are grown throughout much of the world. Today the major producers of pistachios are Iran, USA, Turkey, China and Syria.

Pistachios have wonderful health benefits. Pistachios contain antioxidants which fight free radical damage as well as B vitamins, Vitamin E, phosphorus, calcium, copper, manganese, protein and fiber. With no saturated fat, pistachios lower bad cholesterol levels.

Pistachios are members of the cashew family, liking desert conditions.  Their shells are naturally beige, but were sometimes dyed red or green commercially to hide stains on the shells when they were picked by hand. Most pistachios are now picked by machines and the shells remain unstained, making dyeing unnecessary except to meet ingrained consumer expectations!

I remember years ago most pistachios available were dyed red. You could always tell when someone had been eating pistachios because their fingertips would be tinted red from opening the shells to get to the nuts!

The Recipe

To start Pistachio Oatmeal Bread, yeast and sugar is added to warm water, between 105-110°F. and set aside. I highly recommend using a thermometer to check the water temperature. If the water isn’t warm enough, the yeast won’t do its work, and if the water is too hot, the yeast will die!

Heat milk, honey and butter together in a pan until mixture reaches 105-110°F. Set aside momentarily. Add 2 1/2 cups bread flour, rolled oats and salt to the mixer bowl.

Add yeast mixture and milk mixture to the mixer. Turn on mixer and add enough of the remaining 2 1/2 cups bread flour to the mixer bowl until dough begins to pull away from the sides of the bowl. Allow dough to knead for 6-8 minutes.

Turn dough out onto oiled bread board and shape into loaves. Place dough into three greased 8 1/2″ x 4 1/2″ loaf pans and allow to rise until doubled in bulk.

Bake loaves at 350°F. for 30-35 minutes, until internal temperature of bread reaches 180°F. using a thermometer. Turn bread out on cooling racks.  Yield: 3 loaves

By the way, Pistachio Oatmeal Bread makes excellent toast too!

Here’s the printable complete recipe:

Pistachio Oatmeal Bread
Yields 3
A wonderfully fragrant nutty yeast bread!
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  1. 1 tablespoon active dry yeast
  2. 1 teaspoon sugar
  3. 6 ounces warm water (105-110 degrees F.)
  4. 1 1/2 cups rolled oats
  5. 5 cups bread flour
  6. 1 1/2 teaspoons salt
  7. 1 1/2 cups warm milk (105-110 degrees F.)
  8. 3 tablespoons butter
  9. 3 tablespoons honey
  10. 2/3 cup chopped pistachio nuts
  1. Add yeast and sugar to warm water (105-110 degrees F.) and set aside.
  2. Heat milk with honey and butter to 105-110 degrees F. and set aside.
  3. Place 2 1/2 cups bread flour, rolled oats and salt into mixer bowl.
  4. Add yeast mixture and milk mixture and turn on mixer.
  5. Add enough of the remaining bread flour until dough begins to pull away from the side of the bowl.
  6. Allow mixer to knead dough for 6-8 minutes.
  7. Turn dough into three greased 8 1/2" x 4 1/2" loaf pans.
  8. Allow dough to rise until doubled in bulk.
  9. Bake Pistachio Oatmeal Bread at 350 degrees F. for 30-35 minutes, until internal temperature of the bread reaches 180 degrees F. using a thermometer.
  10. Turn bread out of pans onto cooling rack.
Adapted from Favorite Bread Machine Recipes
Adapted from Favorite Bread Machine Recipes
SILVER FOODIE http://www.silverfoodie.com/

The Bread Machine Version

If you would like to bake one loaf of Pistachio Oatmeal Bread in a bread machine, place the ingredients listed in the bread pan of your bread machine in the order given below:

1 teaspoon active dry yeast

1/2 cup rolled oats

1 1/2 cups bread flour

1/2 teaspoon salt

1 tablespoon butter

2 tablespoons honey

1/2 cup warm milk

1/4 cup warm water

1/4 cup chopped pistachio nuts

Follow directions for your particular bread machine.

Pistachios also add a richness to any dish over which they are sprinkled, such as salads, desserts and ice cream sundaes. You’re probably familiar with a Pistachio Salad made with pistachio pudding, pineapple, whipped topping, miniature marshmallows and nuts that was also referred to as Watergate Salad, supposedly because President Richard Nixon liked it!

Try pistachios soon – especially since they are so “heart-healthy” and this is Heart Month. They taste good and they’re good for you too!

Remember to Savor the Flavor of pistachios!


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Distinctive Pistachio Oatmeal Bread — 26 Comments

  1. Janet – you always have such delicious sounding recipes!! Thanks for sharing on the “what’s for dinner” linky!

  2. Thanks, Helen, I really appreciate that coming from you. You always have interesting recipes too! Thanks for hosting “What’s for Dinner.” Blessings, Janet

  3. I have some pistachios I must use up soon – don’t like to leave them to get too old. This is a perfect recipe for them, so I’m going to give it a try.

  4. This looks delicious…I love the use of pistachio and will try it out. Thanks for bringing it to Fiesta Friday!

  5. I love the flavor of pistachios but would never have thought to put them in bread. This recipe sounds delicious!

  6. Yum! I always wondered why the shells would come in red or green. This sound fabulous!Thanks for sharing at the Thursday Favorite Things blog hop.


  7. Never thought of adding pistachios to oat bread. Great idea. Thanks for sharing on Let’s Get Real Friday Link Party.

  8. Thanks so much for sharing your post with Full Plate Thursday and have a great day!
    Come Back Soon,
    Miz Helen

  9. Hi Miz Helen, Thanks for stopping by and for hosting Full Plate Thursday! See you this week! Blessings, Janet

  10. I had assumed it was going to be a quick bread when I opened the post, but surprise, it’s not! It looks scrumptious! Thanks for sharing with us on Throwback Thursday!!


  11. Hi Mollie, It is delicious, especially if you like pistachios! Thanks for stopping by and I’ll see you at Throwback Thursday! Blessings, Janet

  12. I use my great grandma’s oatmeal bread recipe all of the time, but may need to give this one a try too!!

    Thanks so much for linking up over at Sunday?s Simple Homemaker on Prairie Gal Cookin! Please feel free to drop in and leave a link or two on this week?s link-up, we?d love to see what you?ve been up to! http://www.prairiegalcookin.com/sundays-simple-homemaker-2nd-weekly-link-up/

  13. Hi Prairie Gal, This is a delicious bread – the pistachio gives it an unusual flavor. It makes great toast, too! Thanks for stopping by! Blessings, Janet

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