Recipe by Stacey Berk

Pistachio Carrot Bread

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Dairy Dairy
Easy Easy
8 Servings
1 Hour, 10 Minutes

Pistachio Carrot Bread is a wholesome and healthful bread, layered with rich with natural flavors and sweetened with grated carrots, ripe bananas, honey, dates and plenty of chocolate!



Pistachio Carrot Bread

  • 2 cups of rolled oats

  • 1 cup of pistachios, divided

  • 1/2 cup of all-purpose flour

  • 1/2 teaspoon Gefen Cinnamon

  • 1/2 teaspoon Gefen Allspice

  • 1/2 teaspoon cardamom

  • 1 tablespoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 and 1/4 cup of carrots (5-7 large carrots), grated

  • 2-3 large overripe bananas, pureed

  • 1/4 cup of Gefen Canola Oil

  • 1/4 cup honey

  • 1/4 cup milk, at room temperature

  • 1/2 cup firmly packed brown sugar

  • 2 eggs, at room temperature

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon of Gefen Almond Extract

  • 1 teaspoon of orange zest, optional

  • 1 cup dark (or semi-sweet, based on preference) chocolate chips

  • 1/2 cup of dried dates, diced

Pistachio Maple Cream Cheese Frosting

  • 1 package of cream cheese, softened to room temperature

  • 1/4 cup of butter, softened to room temperature

  • 1/2 teaspoon of maple extract

  • 1 tablespoon of Gefen Maple Syrup

  • 1 tablespoon of milk

  • 1 teaspoon of orange zest

  • 1/2 teaspoon of salt

  • 1 package of powdered sugar (4 cups), sifted

  • 1/4 cup of chopped pistachios, plus 1 tablespoon of whole pistachios


Prepare the Pistachio Carrot Bread


Preheat oven to 350°F. Prepare a nine by five inch loaf pan with Gefen Parchment Paper.


Pulse oats in a small personal blender until finely ground. Place in a large mixing bowl.


Next, grind 1/4 cup of pistachios in the blender just until finely ground (the consistency should be like the ground oats).


In a big bowl, whisk together ground oats, ground pistachios, flour, spices, baking powder, baking soda, and salt until combined. Set aside.


In a medium bowl, stir together carrots, banana puree, oil, honey, milk, and sugar. Add the eggs, one at a time, extracts and optional zest to the wet ingredients.


Gently stir the wet ingredients into the dry until moistened (do not over mix).


Fold in the chocolate chips and dates.


Pour batter into prepared pan and let the flavors marry for 10-15 minutes.


Bake for approximately 50-55 minutes, rotating the pan in the oven halfway through the baking time. Cover the loaf with parchment paper for the last 10 minutes.

Prepare the Pistachio Maple Cream Cheese Frosting


In a stand mixer fitted with a paddle attachment, whip the softened cream cheese and softened butter together for three minutes. Add the extract, syrup, zest and salt.


Slowly add the powdered sugar until a frosting consistency form. Mix in chopped pistachios.


Frost the Pistachio Carrot Bread. Top with remaining whole pistachios.

Pistachio Carrot Bread

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liora row
liora row
4 years ago

dates can I skip the dates?

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Reply to  liora row
4 years ago

I would not skip the dates, I think they will add sweetness and texture. If you don’t like dates I don’t think you will be able to taste them in the recipe so I wouldn’t worry.