Sweet Laurel Bakery's Orange Pistachio Loaf


What I love about Sweet Laurel Bakery’s cookbook is everything tastes so fresh and delicious, that you just want to keep trying out different recipes. I’m known to buy a cookbook and stick to one recipe over and over but with Sweet Laurel’s, I can’t wait to head to the grocery store and buy my ingredients for the next recipe. Her recipes are all grain free, dairy free and refined sugar free so it’s easy to feel good baking up something delicious for your body.


This orange pistachio loaf is so good on it’s own. It has just the right amount of sweetness from the maple syrup and orange juice and it also makes a wonderful breakfast treat. You can toast a slice in the morning on a pan and drizzle with honey while you enjoy your tea or coffee. SO GOOD.

Sweet Laurel Bakery's Orange Pistachio Loaf


Preheat oven to 350 degrees F. Line a 9x5 bread loaf pan with parchment paper, letting the paper hang over the sides for easy removal or grease pan with coconut oil.

In a large bowl, whisk together the flour, baking soda and salt. In a separate bowl, whisk together the coconut oil, eggs, orange juice, orange zest, maple syrup and vanilla. A little at a time, add wet ingredients into the dry ingredients, stirring until a batter forms. Fold in the whole pistachios.

Pour the batter into the loaf pan and sprinkle chopped pistachios on top. Bake for 40 minutes, until a toothpick inserted comes out clean. Remove the bread from the pan, set on a rack and let cool before serving.


3/4 cup coconut flour

1 teaspoon baking soda

1/2 teaspoon himalayan pink salt

1/4 cup coconut oil, melted

6 large eggs

1/2 cup of orange juice (about 2 oranges)

grated zest of 1 orange

1/2 cup maple syrup

1 teaspoon vanilla extract

1/2 cup whole raw pistachios

1/4 cup chopped raw pistachios