Pistachio Chorizo Loaf
This savory quick bread is brilliant for a number of reasons. Firstly, it’s easy to make. Don’t let the word bread fool you – this is a quick bread, which means no kneading, no waiting for it to rise, no proofing yeast, no hassle. Second, it looks absolutely beautiful! Third, it’s completely versatile. We eat it for breakfast, have a few slices with a salad for lunch, as a snack before cooking dinner to tide us over, and it’s fabulous for picnics. It always impresses, requires no additional spread or sauce or accompaniment, and is good hot, cold and room temperature. Preheating your oven yet?
Pistachio Chorizo Loaf
(Adapted from Chocolate and Zuchini by Clotilde Dusoulier)
If all we have is salted pistachios, we use those and omit the 1/2 tsp of salt. Also, regular paprika can be used, but smoked paprika brings this to a whole new level of delicious.
2 tablespoons sesame seeds
1 1/4 cups flour
1 tablespoon baking powder, preferably aluminum-free
1/2 teaspoon fine sea salt
heaping 1/4 tsp mild chile powder
heaping ¼ tsp smoked paprika
3 large eggs, at room temperature
1/2 cup plain yogurt
3 ounces chorizo, preferable spicy, skinned and diced
12 sun-dried tomato halves, diced
1/2 cup unsalted shelled pistachios
1/4 cup chopped flat-leaf parsley
butter, for greasing the pan
Preheat the oven to 350F. Butter an 8 or 9-inch loaf pan and sprinkle in 1 tablespoon of the sesame seeds, tilting the pan to distribute them.
In a small bowl, whisk together the flour, baking powder, salt, paprika and chile powder. Then, mix together the eggs and yogurt in a large bowl. Sift or shake the dry ingredients into the wet, stirring until just incorporated, without overmixing. Fold in the chorizo, tomatoes, pistachios, and parsley, again avoid overmixing. Scrape the batter into the prepared pan, smooth the top, and sprinkle with the remaining sesame seeds.
Bake for 40 to 50 minutes, until the loaf just feels set in the center. The oils from your ingredients may be bubbling around the corners of the loaf, this is fine, take it out anyway. Let the loaf cool for 15 minutes, then tilt it out of the pan onto a cooling rack.
Serve toasted or room temperature in slices. If storing, wrap tightly in plastic wrap and keep at room temperature or freeze if you do not plan on eating it within 5 days.