Description
This Pistachio Lemon Breakfast Bread is a moist, flavorful loaf perfect for a bright start to your day. Packed with crunchy pistachios and a refreshing lemon zest, this bread combines a tender crumb with a sweet and tangy lemon glaze. Ideal for breakfast or brunch, it pairs wonderfully with coffee or tea.
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)
- Lemon juice (quantity as needed)
Garnish
- Additional chopped pistachios (optional)
Instructions
- Preheat 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, chopped pistachios, granulated sugar, baking powder, baking soda, and salt. Stir well to evenly distribute all dry components.
- Mix 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: Pour the wet ingredients into the dry ingredients. Gently fold them together until just combined to avoid overmixing, which can lead to a dense bread.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50-60 minutes. Check for doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs but no raw batter.
- Cool the Bread: Let the bread cool in the pan for about 10 minutes. Then transfer it onto a wire rack to cool completely; this prevents sogginess and helps the bread set.
- Prepare the Glaze: Stir powdered sugar with lemon juice until you achieve a smooth, drizzle-able consistency.
- Glaze and Garnish: Drizzle the lemon glaze over the cooled bread. Optionally, sprinkle additional chopped pistachios on top for added texture and visual appeal.
Notes
- Ensure not to overmix the batter as this can make the bread tough.
- Use fresh lemon zest and juice for the best vibrant flavor.
- The glaze consistency should be pourable but not too runny; adjust powdered sugar or lemon juice accordingly.
- Wrap leftover bread in plastic wrap or store in an airtight container to keep fresh.
- This bread freezes well; thaw overnight at room temperature and reheat lightly before serving if desired.
