Description
A moist and flavorful Pistachio Lemon Breakfast Bread, combining the nutty crunch of pistachios and the zesty brightness of lemon. Topped with a sweet lemon glaze, it’s perfect for a morning indulgence or afternoon tea.
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
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
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
- In a large bowl, mix flour, pistachios, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, oil, yogurt, milk, vanilla, and lemon zest until combined.
- Fold wet ingredients into dry ingredients until just mixed. Do not overmix.
- Pour batter into prepared pan, smooth the top, and bake for 50-60 minutes. Check doneness with a toothpick.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the glaze: mix powdered sugar with lemon juice until smooth. Drizzle over cooled bread.
- Garnish with additional chopped pistachios if desired.
Notes
Substitute pistachios with sunflower seeds for a nut-free option.
Use dairy-free yogurt and milk for a vegan-friendly version.
For gluten-free, use a 1:1 gluten-free baking mix.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10 servings
- Calories: 320 kcal
