It seems that everyone is making banana bread right now—and why shouldn't they? It belongs firmly in the "comfort food" camp in a time when we're all trying to keep ourselves as comfortable as possible. But maybe you're looking for something new to try. Something that boasts the same warm comfort and nostalgic allure but with a new (dare I say more festive?) flavor profile. Enter: pistachio bread. This recipe includes sour cream to ensure a moist crumb, and it's topped with a vanilla-bean pistachio milk glaze that offers the perfect sweet flourish.

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Ingredients

1 stick butter, room temperature
1 cup sugar
1/2 cup sour cream
1/2 cup raw unsalted pistachios, roughly chopped
1/2 cup pistachio pulp
1 cup all-purpose flour
1 tsp baking soda
3 large eggs
1 tsp vanilla extract
1/2 tsp kosher salt

For the glaze:
3 Tbsp pistachio milk
1 1/2 cups powdered sugar
1 vanilla bean
pinch of salt

Directions

To make the pistachio milk, cover 1 cup of raw, shelled pistachios with water and let soak for 12 hours. Drain, then add to a blender with 3 cups of fresh water and a pinch of salt. Blend until very smooth, then strain through a cheesecloth. Reserve the pulp to use in the bread.

(If you don't want to make the pistachio milk, you can easily just use regular milk for the glaze and finely ground pistachios instead of the pulp.)

Preheat the oven to 350°.

With a hand-held electric or stand mixer, cream together butter and sugar until light and fluffy, about 5 minutes. It feels like a long time, but it's important!

Add the eggs, one at a time, beating well and scraping down the sides after each addition.

Add the sour cream and vanilla, and beat until they're evenly mixed in. Be sure to scrape the side of the bowl again to encourage even mixing.

In a separate bowl, whisk together the dry ingredients: flour, baking soda, salt, roughly chopped pistachios and pistachio pulp. Slowly add this mixture to the wet ingredients, mixing until just combined. It's important not to over mix at this step because it can make your bread tough.

Pour the batter into a well-greased loaf pan, and bake for 60 minutes or until a toothpick inserted in the center of the bread comes out clean.

Let the bread cool for a few minutes, then remove it from the pan and let it finish cooling completely on a cooling rack.

To make the glaze, combine the seeds of one vanilla bean with three tablespoons of pistachio milk. Whisk in a pinch of salt and the powdered sugar until smooth. The glaze should be a consistency that drips very slowly off the mixing spoon. Adjust as needed by adding a little more pistachio milk or powdered sugar.

Once the bread has totally cooled, drizzle the glaze over the top and finish with a handful of whole pistachios and a dusting of powdered sugar.

Pro tip: Throw the empty vanilla pod in a container with your extra pistachio milk and let it steep for a day or so. Then, use that milk to make delicious dairy-free oatmeal or mix it with a little sugar and some matcha for an iced pistachio milk matcha latte.