Strawberry, Lemon, & Pistachio Bread

Makes one 9" x 5" loaf

Strawberry, lemon, and pistachio is one of my favorite flavor combos—and it was only a matter of time before I turned it into a quick bread.

In our house, quick breads (like my Sweet Potato Bread) are held in high regard. They’re simpler than layer cakes but incredibly satisfying. When done well, they’re soft, moist, and stay delicious for days—and this one absolutely fits the bill.

Instead of folding in fresh strawberries, we cook them into a quick jam. It concentrates the flavor and reduces moisture for a more even bake. The jam gets swirled into a lemony, buttery batter with chopped pistachios, then topped with a strawberry-lemon glaze. The result? A bright, jammy, nutty loaf that deserves a spot in your spring and summer baking rotation.

WHAT YOU’LL NEED

INGREDIENTS

Strawberry Jam

  • 2 cups fresh strawberries, chopped (320 g)

  • ¼ cup granulated sugar (50 g)

  • ¼ tsp kosher salt

  • 1 tsp cornstarch

  • 1 tsp water (for slurry)

  • ¼ tsp vanilla bean paste or vanilla extract

Lemon-Pistachio Bread

  • 1 ½ cups all-purpose flour, spooned & leveled (200 g)

  • ⅓ cup roasted, salted pistachios, finely chopped (45 g), plus 2 tbsp reserved for topping

  • 1 tsp baking powder (4 g)

  • ¼ tsp baking soda

  • ½ tsp kosher salt

  • ½ cup buttermilk, room temperature (130 g)

  • 3 tbsp fresh lemon juice (45g)

  • ½ tsp vanilla extract

  • 1 cup granulated sugar (200 g)

  • 1 tbsp lemon zest (from about ~1 ½ large lemons)

  • ½ cup (1 stick) unsalted butter, room temperature (113 g)

  • 2 large eggs, room temperature

Strawberry-Lemon Glaze

  • ¾ cup powdered sugar (100 g)

  • 1 ½ tsp strawberry syrup from the jam

  • 1–1 ½ tbsp fresh lemon juice

  • Pinch of salt

DIRECTIONS

Make the Strawberry Jam

  1. In a small saucepan, combine strawberries, sugar, and salt. Cook over medium heat for 6–7 minutes, stirring occasionally, until the berries release their juices. Spoon out 1–2 teaspoons of the strawberry syrup and set aside for the glaze.

  2. In a separate small bowl, whisk together the cornstarch and water, then stir into the strawberry mixture. Continue cooking for 10–12 more minutes, stirring frequently, until very thick and jammy. Remove from heat and stir in the vanilla.

  3. Transfer the jam to a freezer-safe bowl or container (avoid glass) and place it in the freezer for 20 minutes to cool while you make the batter.

Make the Lemon-Pistachio Bread

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper, leaving an overhang on two sides for easy removal.

  2. In a medium bowl, whisk together the flour, chopped pistachios, baking powder, baking soda, and salt. In another bowl, whisk together the buttermilk, lemon juice, and vanilla.

  3. In a stand mixer bowl or large bowl, combine sugar and lemon zest. Rub together with your fingers to release the oils. Using a stand mixer or electric hand mixer, add the butter and beat until light and fluffy, 3-5 minutes. Beat in the eggs one at a time, scraping down the bowl as needed.

  4. With the mixer on low, add half of the dry ingredients, then the wet ingredients, then the rest of the dry ingredients. Mix until just incorporated. Scrape down the sides and bottom of the bowl with a spatula to make sure everything is well incorporated.

  5. Spread ⅓ of the batter into the prepared pan. Dollop and swirl in ⅓ of the cooled strawberry jam. Repeat two more times with the remaining batter and jam, ending with a swirl on top.

  6. Bake for 45–50 minutes, or until a toothpick comes out clean or with a few moist crumbs. Let cool in the pan for 10–15 minutes, then lift out and transfer to a wire rack.

Make the Strawberry-Lemon Glaze

  1. In a small bowl, whisk together powdered sugar, 1–2 teaspoons of the reserved strawberry syrup, lemon juice, and a pinch of salt until smooth and pourable.

  2. Drizzle over the cooled loaf, top with reserved pistachios, and serve!

RECIPE NOTES & TIPS

  • Wrap well and store in an airtight container at room temperature for up to 3 days.

  • To freeze: Wrap the fully cooled loaf tightly in plastic wrap and then foil. Freeze for up to 2 months.

  • If using raw pistachios, roast them in a single layer on a baking sheet at 350°F (175°C) for 6–8 minutes, or until fragrant and lightly golden. Let cool before chopping.

  • To help the cake bake evenly, make sure your eggs, butter, and buttermilk are at room temperature before mixing the batter.

  • To be precise and consistent when baking, I recommend using a Digital Food Scale. The one I linked is relatively inexpensive and in my opinion, a great investment for any home kitchen! But if you don’t have one, I’ll always include cup measurements as well.

  • You can also listen to your cake to tell when it’s done. If you place your ear near the cake (carefully—don’t burn yourself), you should hear a soft, slow bubbling sound. Fast bubbling? It’s not done yet. Completely silent? It’s likely over-baked. It takes a bit of practice, but listening for those sounds at different stages of baking can help you get a better feel for it.