September 23, 2026
Pistachio and blackberry jam olive oil loaf
Pistachio and blackberry jam is a combination I will never get over.
I wanted to turn the two into a simple loaf that feels a little fancy but is actually SO easy to make. The olive oil keeps it super moist, the pistachios add the perfect little nuttiness, and the blackberry jam gets swirled throughout for those sweet, jammy bites.
I’m also using Lifeway Organic Plain Kefir in the batter. It’s creamy and tangy, with no added sugar, and it helps make this loaf extra tender. Lifeway’s plain organic kefir also contains protein and live and active probiotic cultures.
Basically, this is the kind of loaf that makes an afternoon coffee at home feel like a little café moment.
Why You’ll Like This
- Super moist and tender
- Pistachio and blackberry is SUCH a good combo
- Made with olive oil instead of butter
- Easy to make with simple ingredients
- Perfect with coffee
- Fancy enough for guests, easy enough for a random Tuesday
Ingredients
Pistachio and Blackberry Jam Olive Oil Loaf
- 2 cups all-purpose flour, spooned and leveled
- ¾ cup granulated sugar to Lakanto monkfruit for sugar free
- 2 teaspoons baking powder
- ½ teaspoon salt
- 100 g pistachio kernels, finely chopped
- 2 large eggs, room temperature
- ¾ cup Lifeway Organic Plain Kefir, room temperature
- ½ cup olive oil
- 1 teaspoon vanilla extract
- 2 tablespoons blackberry jam
For topping:
- Extra chopped pistachios
- Extra blackberry jam
How to Make
1. Prep your pan
Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some hanging over the sides so you can easily lift the loaf out later.
2. Mix the dry ingredients
In a medium bowl, whisk together the flour, sugar, baking powder and salt. Stir in the finely chopped pistachios.
3. Mix the wet ingredients
In a large bowl, whisk together the eggs, Lifeway Organic Plain Kefir, olive oil and vanilla until smooth and well combined.
4. Make the batter
Add the dry ingredients to the wet ingredients and gently mix until just combined. Be careful not to overmix.
5. Add the blackberry jam
Pour half of the batter into your prepared loaf pan. Dollop the blackberry jam over the batter, then add the remaining batter on top.
Add a few extra little spoonfuls of blackberry jam to the top and gently swirl everything together with a knife.
6. Bake
Bake on the middle rack for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
7. Cool
Let the loaf cool in the pan for about 20 minutes. Carefully lift it out using the parchment paper and transfer it to a wire rack to finish cooling.
Once cooled, top with extra chopped pistachios and blackberry jam.
Tips
Don’t overmix. Once the flour is incorporated, stop mixing. This keeps the loaf soft and tender.
Room-temperature ingredients are best. Let your eggs and kefir come to room temperature before mixing so everything combines evenly.
Leave the parchment hanging over the sides. Trust me, this makes getting the loaf out of the pan SO much easier.
Go heavy on the jam. If you love blackberry, add a few extra swirls on top before baking.
Let it cool before slicing. I know. It’s hard. But giving the loaf time to cool helps the texture set and makes for much prettier slices.
Final Thoughts
Pistachio, blackberry jam and olive oil was a combination I didn’t know I needed until I made this.
It’s soft, nutty, fruity and just sweet enough. Add a cup of coffee and you officially have a very good little afternoon situation.
If you make it, tag me @whatrobineats.
Pistachio and blackberry jam olive oil loaf
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar of choice
- 2 tsp baking powder
- 1/2 tsp sea salt
- 100 g pistachios kernels, finely chopped
- 2 large eggs, room temp
- 3/4 cup Lifeway Organic Plain Kefir, room temp
- 1/2 cup olive oil
- 1 tsp vanilla extract
- 2 tbsp blackberry jam, i made my own using my chia seed jam recipe
Instructions
Prep your pan
Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some hanging over the sides so you can easily lift the loaf out later.Mix the dry ingredients
In a medium bowl, whisk together the flour, sugar, baking powder and salt. Stir in the finely chopped pistachios.Mix the wet ingredients
In a large bowl, whisk together the eggs, Lifeway Organic Plain Kefir, olive oil and vanilla until smooth and well combined.Make the batter
Add the dry ingredients to the wet ingredients and gently mix until just combined. Be careful not to overmix.Add the blackberry jam
Pour half of the batter into your prepared loaf pan. Dollop the blackberry jam over the batter, then add the remaining batter on top.Add a few extra little spoonfuls of blackberry jam to the top and gently swirl everything together with a knife.Bake
Bake on the middle rack for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.Cool
Let the loaf cool in the pan for about 20 minutes. Carefully lift it out using the parchment paper and transfer it to a wire rack to finish cooling.Once cooled, top with extra chopped pistachios and blackberry jam.
