Pistachio Lemon Breakfast Bread

This Pistachio Lemon Breakfast Bread is the perfect way to start your day. It’s moist, flavorful, and packed with the crunch of pistachios and the zestiness of lemon. The optional lemon glaze adds a sweet tangy finish, making this bread an irresistible morning treat or snack.

Why You’ll Love This Recipe

• Combines the nutty richness of pistachios with the brightness of lemon.
• Moist and tender texture, thanks to yogurt and milk in the batter.
• Quick to prepare and bakes to perfection in under an hour.
• Perfect for breakfast, brunch, or as a snack with coffee or tea.
• The optional glaze adds a beautiful, bakery-style finish.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Bread:

• 1 ½ cups all-purpose flour
• 1 cup shelled pistachios, finely chopped
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 3 large eggs
• ½ cup vegetable oil
• ½ cup plain yogurt
• ¼ cup milk
• 1 tsp vanilla extract
• Zest of 1 lemon

For the Lemon Glaze (Optional):

• 1 cup powdered sugar
• 2 tbsp lemon juice
• Additional chopped pistachios for garnish

Directions

1. Preheat and Prepare the Pan:
   Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to ensure the bread doesn’t stick.
2. Mix the Dry Ingredients:
   In a large bowl, whisk together the flour, chopped pistachios, sugar, baking powder, baking soda, and salt.
3. Combine Wet Ingredients:
   In another bowl, beat the eggs, then mix in vegetable oil, yogurt, milk, vanilla extract, and lemon zest until smooth.
4. Make the Batter:
   Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to keep the bread tender.
5. Bake:
   Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
   Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool the Bread:
   Allow the loaf to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
7. Prepare the Glaze (Optional):
   In a small bowl, whisk together powdered sugar and lemon juice until smooth.
   Drizzle the glaze over the cooled bread and sprinkle with additional chopped pistachios for extra crunch and flavor.

Servings and Timing

• Servings: 10 slices
• Prep Time: 15 minutes
• Cooking Time: 50–60 minutes
• Total Time: ~75 minutes
• Calories per Serving: ~320 kcal

Variations

• Add fruit: Mix in blueberries or raspberries for a fruity twist.
• Make it dairy-free: Substitute yogurt and milk with plant-based alternatives like almond yogurt and oat milk.
• Use different nuts: Swap pistachios for walnuts or almonds if desired.
• Orange-flavored version: Replace lemon zest and juice with orange zest and juice for a citrusy variation.
• Mini loaves: Divide the batter into mini loaf pans and adjust the baking time to 25–30 minutes.

Storage/Reheating

• Room Temperature: Store the bread in an airtight container at room temperature for up to 3 days.
• Refrigeration: Keep it in the fridge for up to 7 days. Let it come to room temperature before serving.
• Freezing: Wrap the loaf tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator.
• Reheating: Warm a slice in the microwave for 10–15 seconds for a freshly baked feel.

FAQs

1. Can I make this bread ahead of time?

Yes! You can bake it the day before and glaze it just before serving for the best presentation.

2. What type of pistachios should I use?

Use unsalted, shelled pistachios for the best flavor balance.

3. Can I skip the glaze?

Absolutely! The bread is delicious on its own, but the glaze adds extra sweetness and tang.

4. Can I make muffins with this batter?

Yes, pour the batter into muffin tins and bake at 350°F (175°C) for 20–25 minutes.

5. How do I keep the bread moist?

Avoid overmixing the batter and store the bread in an airtight container to lock in moisture.

6. Can I use whole wheat flour instead of all-purpose flour?

You can, but the texture may be slightly denser. Consider using half whole wheat and half all-purpose flour.

7. Can I add spices?

Yes, a pinch of cinnamon or cardamom would pair well with the pistachios and lemon.

8. How do I know when the bread is done?

Insert a toothpick into the center of the loaf. If it comes out clean, the bread is ready.

9. Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor, but bottled juice can be used in a pinch.

10. What can I serve with this bread?

It pairs beautifully with coffee, tea, or a dollop of whipped cream.

Conclusion

Pistachio Lemon Breakfast Bread is the ultimate morning treat that combines nutty pistachios and zesty lemon for a delicious and refreshing flavor. Whether you enjoy it plain or with the optional glaze, this bread is sure to brighten your breakfast table. Perfect for brunch gatherings or as a quick snack, it’s a must-try recipe!

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