Vanilla Pistachio Loaf with Rose Syrup

Low-Sugar, Bakery-Inspired Loaf Cake

If you love desserts that look fancy but don’t require a pastry degree, this one’s for you. This vanilla pistachio loaf with rose syrup is soft, lightly sweet, and straight-up stunning—perfect for brunch spreads, afternoon coffee moments, or just because you deserve a really good slice of cake.

We wanted something floral but not overpowering, nutty but balanced, and sweet without leaning on traditional sugar. Enter: allulose. It gives this loaf that classic bakery taste and texture, without the sugar overload—and yes, it bakes like a dream.

This recipe layers a tender vanilla loaf with a rich pistachio filling, then finishes with a glossy rose syrup soak and crushed pistachios on top. It’s subtle, elegant, and quietly impressive (the best kind).

Why We Love Baking with Allulose

For recipes like this, sweetness needs to support the flavors—not steal the spotlight. Allulose does exactly that. It dissolves smoothly, keeps baked goods soft, and lets ingredients like pistachio and rose shine through. No math, no weird swaps—just scoop, bake, and vibe.

Vanilla Pistachio Loaf with Rose Syrup

Ingredients

Vanilla Loaf

• 1½ cups all-purpose flour
• ¾ cup granulated allulose
• 1½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ¾ cup plant milk (almond or oat)
• ⅓ cup neutral oil
• 2 tsp vanilla extract
• 1 tsp apple cider vinegar

Pistachio Filling

• ⅓ cup pistachio butter
• 1–2 tbsp powdered allulose (to taste)
• 1–2 tbsp plant milk (to loosen)

Rose Syrup

• ¼ cup water
• ¼ cup granulated allulose
• 1–2 tsp rose water (start small)

Topping

• Crushed pistachios

How to Make It

1. Preheat & prep
   Preheat your oven to 350°F (175°C). Line or lightly grease a loaf pan.
2. Mix dry ingredients
   In a large bowl, whisk together flour, powdered allulose, baking powder, baking soda, and salt.
3. Mix wet ingredients
   In a separate bowl, combine plant milk, oil, vanilla extract, and apple cider vinegar.
4. Combine
   Add wet ingredients to dry and mix just until smooth. Don’t overmix—this keeps the loaf tender.
5. Make pistachio filling
   Stir pistachio butter with powdered allulose and plant milk until thick but spreadable.
6. Layer
   Pour half the batter into the loaf pan. Spoon the pistachio filling down the center, then top with remaining batter and smooth gently.
7. Bake
   Bake for 45–55 minutes, or until a toothpick inserted comes out mostly clean. Let cool slightly.
8. Make rose syrup
   Simmer water and powdered allulose until dissolved. Remove from heat and stir in rose water.
9. Finish & serve
   Spoon warm rose syrup over the loaf and sprinkle with crushed pistachios. Slice, serve, and enjoy every bite.

Serving Tips

• This loaf gets even better after resting—perfect for make-ahead baking
• Serve with coffee, tea, or a cozy afternoon moment
• Store covered at room temp for up to 2 days, or refrigerate to keep it extra fresh

Final Thoughts

This vanilla pistachio loaf is proof that low-sugar baking doesn’t mean boring baking. It’s soft, fragrant, and just sweet enough—basically, the kind of dessert people ask for the recipe after one bite.

If you make it, tag us—we love seeing what you’re baking. 💚
Sweet things come in loaf form now.