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Sweet Eggplant & Pistachio Quick Bread on a blue transferware platter

Sweet Eggplant & Pistachio Quick Bread

Tammy Circeo
Just when you thought eggplant was reserved for savory dishes, along comes a sweet application that will change your mind about eggplant!
Print Recipe Pin Recipe
Prep Time 50 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours 10 minutes
Course Breads
Cuisine American
Servings 8 slices

Ingredients
  

FOR THE BREAD

  • 1 large eggplant about 1½ pounds
  • ½ cup neutral oil I use avocado oil.
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1¾ cups all-purpose flour
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup pistachios shelled, roughly chopped

FOR THE FROSTING AND PISTACHIO TOPPING

  • ½ cup powdered sugar
  • 2 Tablespoons butter at room temperature
  • 2 Tablespoons maple syrup
  • 1 teaspoon water
  • ¼ cup pistachios chopped
  • ¼ teaspoon flaky sea salt

Instructions
 

FOR THE BREAD

  • Prepare the loaf pan by lining the bottom and sides with parchment paper. Butter the ends of the pan to keep the loaf from sticking.
  • Preheat your grill to high heat or the broiler on your oven. Pierce the eggplant a few times with a fork or knife. Place the eggplant on the grill or under the broiler. If using the grill, put the cover down. Cook the eggplant for 25-30 minutes, turning every 8-10 minutes, until completely charred on all sides and the flesh is soft when pressed. Transfer it to a platter and cool for about 10 minutes.
  • Preheat oven to 325℉.
  • When the eggplant is cool enough to handle, scrape the flesh of the eggplant out into a large bowl. Add the eggs, oil, and vanilla extract to the bowl and mix thoroughly with the eggplant.
  • In a medium bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, and salt. Add the flour mixture to the eggplant mixture and mix until combined. Add the pistachios and stir together.
  • Transfer the batter to a prepared loaf pan (8½-inch-by-4½-inch). Bake in a preheated oven at 325℉ for 1 hour to 1 hour 20 minutes, or until a toothpick inserted into the center comes out with just a few crumbs sticking to it.
  • Let the bread cool for 10 minutes on a wire rack. Flip the pan over to remove the bread and let cool completely on a wire rack for 40 to 50 minutes.

FOR THE FROSTING AND PISTACHIO TOPPING

  • In a small bowl, whisk together the powdered sugar, butter, maple syrup, and water until smooth and thick. If the frosting is too thin, add a bit more sugar. Spread the frosting on top of the bread, then sprinkle with the pistachios and the flaky sea salt.