Description
Start your day with a burst of flavor with Pistachio Lemon Breakfast Bread! This moist, zesty bread is packed with the crunch of pistachios and a hint of citrus, making it the perfect companion for coffee or tea. Finish it with a tangy lemon glaze for an extra touch of indulgence.
Ingredients
Units
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For the Bread:
- 1 1/2 cups all-purpose flour
- 1 cup shelled pistachios, finely chopped
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup plain yogurt
- 1/4 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
Instructions
- Preheat and Prepare the Pan:
- Preheat the oven to 350°F (175°C). Grease and flour a loaf pan to prevent sticking.
- Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, chopped pistachios, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients:
- In a separate bowl, beat the eggs. Add vegetable oil, yogurt, milk, vanilla extract, and lemon zest. Mix until smooth.
- Make the Batter:
- Pour the wet mixture into the dry ingredients. Stir gently until just combined. Avoid overmixing to ensure a tender texture.
- Bake the Bread:
- Transfer the batter to the prepared loaf pan, spreading it evenly.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Bread:
- Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Lemon Glaze (Optional):
- In a small bowl, whisk together powdered sugar and lemon juice until smooth.
- Drizzle the glaze over the cooled bread and garnish with additional chopped pistachios.
Notes
- You can substitute Greek yogurt for plain yogurt for added richness.
- This bread stores well in an airtight container at room temperature for up to 3 days.
- For a more intense lemon flavor, add 1 tbsp of lemon juice to the batter.
