Description
This Pistachio Lemon Breakfast Bread combines nutty pistachios with zesty lemon for a moist and flavorful quick bread. Perfectly tender and mildly sweet, it makes an excellent morning treat or snack, enriched with yogurt and a light lemon glaze topping.
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
Glaze
- Powdered sugar (quantity as needed for glaze)
- Lemon juice (quantity as needed for glaze)
- Additional chopped pistachios for garnish (optional)
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to prevent sticking.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, finely chopped pistachios, granulated sugar, baking powder, baking soda, and salt. Stir well to distribute all components evenly.
- 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 mixtures: Gently fold the wet ingredients into the dry ingredients until just mixed. Be careful not to overmix to keep the bread tender.
- Bake the bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Place in the oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
- Prepare the lemon glaze: Mix powdered sugar with lemon juice until you reach a smooth, pourable consistency. Drizzle this glaze evenly over the fully cooled bread.
- Garnish and serve: Sprinkle additional chopped pistachios over the glazed bread if desired. Slice and enjoy your fragrant Pistachio Lemon Breakfast Bread!
Notes
- Do not overmix the batter to avoid a dense bread texture.
- For a dairy-free option, substitute yogurt and milk with plant-based alternatives.
- If you prefer a stronger lemon flavor, increase the lemon zest or add a splash of lemon extract.
- Make sure bread is completely cool before glazing to prevent melting.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
