Pistachio Lemon Breakfast Bread
A moist and flavorful breakfast bread combining the earthy crunch of pistachios with the bright acidity of fresh lemon, perfect for any brunch or snack.
Ingredients
For the Nutty Base
- 1 cup shelled pistachios, finely chopped Use roasted, unsalted pistachios for best flavor.
For the Citrus Profile
- Zest of 1 fruit lemon Provides intense lemon aroma.
- 2 tablespoons lemon juice For the glaze, adds tangy balance.
For Moisture
- 1/2 cup plain yogurt Adds moisture and a subtle tang.
- 1/2 cup vegetable oil Keeps the bread soft.
- 1/4 cup milk Thins the batter for even spreading.
For the Dry Mix
- 1 1/2 cups all-purpose flour Main base for the bread.
- 1 cup granulated sugar Provides sweetness.
- 1 teaspoon baking powder Leavening agent.
- 1/2 teaspoon baking soda Leavening agent.
- 1/2 teaspoon salt Enhances flavor.
For the Glaze
- 1 cup powdered sugar Used to create the glaze.
Instructions
Preparation and Dry Mix
- Preheat your oven to 350°F (175°C).
- Grease and flour your loaf pan to ensure the bread slides out easily.
- In a large bowl, whisk together flour, chopped pistachios, granulated sugar, baking powder, baking soda, and salt.
The Emulsion
- In a separate bowl, beat the eggs. Gradually whisk in oil, yogurt, milk, vanilla extract, and lemon zest.
Combining and Baking
- Pour wet ingredients into the dry ingredients and stir until just combined.
- Transfer the batter to the pan and smooth the top with a spatula.
- Bake for 50-60 minutes until a toothpick inserted into the center comes out clean.
The Finishing Touch
- Allow the bread to cool in the pan for 10 minutes.
- Whisk together powdered sugar and lemon juice for the glaze.
- Drizzle the glaze over the cooled bread and top with extra chopped pistachios.
Notes
Bread may sink if the oven door is opened too early or if baking powder/soda is expired. Use foil if the top is browning too fast.