Strawberry-Pistachio Bread
Makes 1 (8½×4½-inch) loaf
  • 2 cups plus 2 teaspoons self-rising flour, divided
  • ¾ cup plus 1 teaspoon sugar, divided
  • ⅓ cup finely chopped roasted salted pistachios
  • ½ cup whole milk
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted
  • ½ teaspoon lemon zest
  • 1 cup chopped fresh strawberries
  • Strawberry Butter (recipe follows)
Strawberry Butter
  • ½ cup unsalted butter softened
  • ½ cup confectioners’ sugar
  • ½ cup coarsely mashed strawberries drained
  • ½ teaspoon lemon zest
  • ¼ teaspoon vanilla extract
  1. Preheat oven to 350°. Lightly spray an 8½×4½-inch cast-iron loaf pan with baking spray with flour.
  2. In a large bowl, whisk together 2 cups flour, ¾ cup sugar, and pistachios; make a well in center of dry ingredients.
  3. In a small bowl, whisk together milk, eggs, melted butter, and lemon zest. Stir milk mixture into flour mixture just until combined.
  4. In a small bowl, stir together strawberries and remaining 2 teaspoons flour; gently stir into batter. Spread batter into prepared pan.
  5. Bake until a wooden pick inserted in center comes out clean, about 45 minutes. Sprinkle remaining 1 teaspoon sugar onto hot bread. Let cool in pan on a wire rack for 10 minutes.
  6. Run a knife around edges of pan. Remove bread from pan, and let cool on a wire rack for 30 minutes. Serve with Strawberry Butter.
Strawberry Butter
  1. In a medium bowl, beat butter with a mixer at medium speed until creamy. Add confectioners’ sugar, and beat until fluffy. Gradually add strawberries, beating until combined. Beat in lemon zest and vanilla. Serve immediately, or cover and refrigerate for up to 1 week. Let cold butter stand at room temperature until softened, about 20 minutes, before serving.
Recipe by Southern Cast Iron at