Pistachio Lavender Loaf
This pistachio lavender loaf combines Meyer lemon, pistachios, berries, and a small amount of culinary lavender in a quick-bread batter. Once cooled, the loaf is finished with a lemon-lavender glaze and toasted pistachios.
Loaf
| Ingredient | Quantity | Unit |
| All-purpose flour | 1 1/4 | Cups |
| Cake flour | 1 | Cup |
| Baking powder | 1 | Teaspoon |
| Baking soda | 1/4 | Teaspoon |
| Salt | 1/4 | Teaspoon |
| Powdered sugar | 1 | Tablespoon |
| Vegetable oil | 1/4 | Cup |
| Applesauce | 1 | Tablespoon |
| Granulated sugar | 1/2 | Cup |
| Honey | 1 | Tablespoon |
| Eggs | 2 | – |
| Meyer lemon juice | 1 | Tablespoon |
| Meyer lemon zest | 1 | Teaspoon |
| Vanilla extract | 1 | Teaspoon |
| Almond extract | 1 | Teaspoon |
| Berries | 1 | Cup |
| Dried culinary lavender, finely crushed | 1 | Teaspoon |
| Pistachios, chopped | 1/2 | Cup |
Glaze
| Ingredient | Quantity | Unit |
| Powdered sugar | 1 | Cup |
| Meyer lemon juice | 1 | Tablespoon |
| Meyer lemon zest | 1/2 | Teaspoon |
| Dried culinary lavender, finely crushed | 1/4 | Teaspoon |
| Vanilla extract | 1/2 | Teaspoon |
| Almond extract | 1/4 | Teaspoon |
| Oat milk | 1–2 | Tablespoons |
Instructions
- Preheat the oven to 350°F. Grease or line a loaf pan.
- In a large bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, salt, and powdered sugar.
- In a separate bowl, whisk together the vegetable oil, applesauce, granulated sugar, honey, and eggs until smooth.
- Mix the Meyer lemon juice, Meyer lemon zest, vanilla extract, and almond extract into the wet ingredients.
- Fold the wet ingredients into the dry ingredients just until combined. Do not overmix.
- Gently fold in the berries, 1/4 Cup of the chopped pistachios, and 1 Teaspoon finely crushed culinary lavender. Transfer the batter to the prepared loaf pan.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10–15 minutes, then transfer to a wire rack and cool completely.
- Toast the remaining 1/4 Cup pistachios in a dry skillet over medium-low heat just until fragrant, then let them cool.
- For the glaze, whisk together the powdered sugar, Meyer lemon juice, Meyer lemon zest, lavender, vanilla extract, and almond extract. Add the oat milk gradually, using only enough to reach a pourable consistency.
- Drizzle the glaze over the completely cooled loaf. Finish with the toasted pistachios and, if desired, a very light additional sprinkle of culinary lavender.
