Description
This Pistachio Lemon Breakfast Bread is a moist, flavorful loaf combining the nutty crunch of finely chopped pistachios with the bright zest and tangy glaze of fresh lemon. Perfect for a refreshing morning treat or a light snack, this bread is easy to make and offers a delightful blend of textures and tastes in every slice.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup shelled pistachios, finely chopped
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup plain yogurt
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Zest of 1 lemon
For the Glaze
- Powdered sugar (amount as needed)
- Lemon juice (amount as needed)
- Additional chopped pistachios (optional, for garnish)
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a loaf pan to prevent sticking and ensure easy removal after baking.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, finely chopped pistachios, granulated sugar, baking powder, baking soda, and salt. Stir to evenly distribute all dry components.
- Whisk wet ingredients: In a separate bowl, whisk together the eggs, vegetable oil, plain yogurt, milk, vanilla extract, and lemon zest until the mixture is smooth and well combined.
- Combine wet and dry ingredients: Gently fold the wet ingredient mixture into the dry ingredients. Mix just until combined to avoid overmixing and maintain a tender crumb texture.
- Fill the pan and bake: Pour the batter into your prepared loaf pan and smooth out the top evenly. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean, indicating the bread is fully cooked.
- Cool the bread: Allow the bread to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely to room temperature.
- Prepare the lemon glaze: Mix powdered sugar with lemon juice to create a smooth, pourable glaze. The amount should be enough to drizzle lightly over the bread.
- Glaze and garnish: Drizzle the lemon glaze over the cooled bread evenly. Optionally, sprinkle additional chopped pistachios on top for extra crunch and decorative appeal.
Notes
- Do not overmix the batter once the wet and dry ingredients are combined, as this can lead to a dense bread.
- Use fresh lemon zest and juice for the best flavor in the bread and glaze.
- You can toast the pistachios lightly before chopping to enhance their flavor.
- Storage: Keep the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Serve sliced with butter or your favorite spread for a delicious breakfast or snack.
