Want a breakfast that feels both cozy and a touch elegant? Pistachio Lemon Breakfast Bread is a vibrant Lemon Pistachio Loaf that blends zesty lemon, creamy yogurt, and crunchy pistachios into a moist, flavorful loaf. This citrusy nut bread is perfect for lazy brunches, quick morning bites, or sharing at gatherings. With its bright flavors and soft texture, this zesty breakfast loaf is easy to make and sure to impress. Let’s bake this Pistachio Lemon Breakfast Bread and brighten your day!
Why You’ll Love Pistachio Lemon Breakfast Bread
- Bright and Flavorful: This citrusy nut bread bursts with lemony zest and nutty crunch.
- Quick and Easy: Ready in about an hour, perfect for any morning.
- Moist and Tender: Greek yogurt ensures a soft, luscious texture.
- Versatile: Great for breakfast, brunch, or gifting to loved ones.
- Crowd-Pleaser: Its vibrant flavors make this zesty breakfast loaf a hit for all.
Ingredients for Pistachio Lemon Breakfast Bread
Here’s what you’ll need for this lemony pistachio loaf (makes one 9×5-inch loaf, serves 8):
Bread:
- 1¾ cups (220g) all-purpose flour
- ¾ cup (90g) shelled unsalted pistachios, chopped
- 2 tsp baking powder
- ½ tsp salt
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar
- 2 large eggs
- ¾ cup (180g) plain Greek yogurt
- ⅓ cup (80ml) vegetable oil
- Zest of 1 lemon (about 1 tbsp)
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- ¼ cup (60ml) milk
Optional Glaze:
- ½ cup (60g) powdered sugar
- 1 tbsp lemon juice
Serving (Optional):
- Extra chopped pistachios or lemon zest curls
Equipment
- 9×5-inch loaf pan
- Medium and large mixing bowls
- Whisk and spatula
- Measuring cups and spoons
- Cooling rack
Ingredient Tips
- Flour: All-purpose flour gives structure; use a 1:1 gluten-free blend for a gluten-free citrusy nut bread.
- Pistachios: Chop by hand or pulse in a food processor for texture in this Pistachio Lemon Breakfast Bread.
- Greek Yogurt: Adds moisture; sour cream or regular yogurt works for this zesty breakfast loaf.
- Lemon: Fresh zest and juice are key for bright flavor in this lemony pistachio loaf.
- Milk: Whole milk ensures softness; plant-based milk is a great substitute.
Directions for Pistachio Lemon Breakfast Bread
Let’s bake this Pistachio Lemon Breakfast Bread—a perfect citrusy nut bread!
Prep the Pan and Oven
I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper for easy removal of this zesty breakfast loaf.
Mix Dry Ingredients
In a medium bowl, I whisk 1¾ cups flour, ¾ cup chopped pistachios, 2 tsp baking powder, and ½ tsp salt to evenly distribute the nuts for a crunchy lemony pistachio loaf.
Combine Wet Ingredients
In a large bowl, I whisk ½ cup granulated sugar, ¼ cup brown sugar, 2 eggs, ¾ cup Greek yogurt, ⅓ cup vegetable oil, 1 tbsp lemon zest, 2 tbsp lemon juice, and 1 tsp vanilla until smooth and fragrant.
Blend Wet and Dry
I gradually add the dry ingredients to the wet mixture, alternating with ¼ cup milk, stirring gently until just combined to keep this citrusy nut bread tender.
Bake and Cool
I pour the batter into the prepared pan, smooth the top, and bake for 45–50 minutes, until a toothpick comes out clean. I cool in the pan for 10 minutes, then transfer to a rack. For a glossy finish, I whisk ½ cup powdered sugar with 1 tbsp lemon juice and drizzle over the cooled loaf, topping with extra pistachios.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
- Total Time: ~60–65 minutes
- Servings: 8 (1 slice per serving)
- Calories: ~250–300 kcal per serving (with glaze)
- Macros per Serving: 35g carbs, 6g protein, 12g fat, 1g fiber
Variations for Pistachio Lemon Breakfast Bread
Try these twists on this lemony pistachio loaf:
- Berry Boost: Add ½ cup fresh blueberries for a fruity citrusy nut bread, inspired by Layla Cooks’ Cucumber Blueberry Feta Salad.
- Nut Swap: Use almonds instead of pistachios for a different zesty breakfast loaf.
- Gluten-Free: Swap flour for a 1:1 gluten-free blend for gluten-free lemony pistachio loaf.
- Extra Zing: Add 1 tsp lemon extract for bolder flavor.
- Mini Muffins: Divide batter into muffin tins, baking 20–25 minutes for bite-sized citrusy nut bread.
Serving Ideas:
- Pair with Layla Cooks’ Vanilla Raspberry Iced Latte for a refreshing breakfast.
- Serve with Layla Cooks’ Creamy Garlic Butter Chicken for a brunch spread.
- Enjoy with Layla Cooks’ Japanese Egg Sandwich for a light pairing.
Storage
I wrap leftover zesty breakfast loaf tightly and store at room temperature for up to 3 days. For longer storage, I refrigerate for up to 5 days or freeze (wrapped in plastic and a freezer-safe bag) for up to 2 months; thaw overnight in the fridge. I reheat slices in a 300°F oven for 5 minutes to revive the lemony aroma.
Serving Tips
- Presentation: Slice this Pistachio Lemon Breakfast Bread and arrange on a platter with lemon zest curls for elegance.
- Garnish: Sprinkle extra pistachios or drizzle glaze for a stunning citrusy nut bread.
- Pairing: Serve with Greek yogurt or Layla Cooks’ Coconut Cooler for balance.
- Portion Size: 1 slice per person for a satisfying breakfast or snack.
- Occasions: Ideal for brunches, coffee breaks, or gifting.
FAQs About Pistachio Lemon Breakfast Bread
Here are answers to common questions about this dish:
Can I make it gluten-free?
Use a 1:1 gluten-free flour blend for a gluten-free lemony pistachio loaf; check other ingredients.
Can I use regular yogurt instead of Greek?
Yes, regular yogurt or sour cream works for a moist zesty breakfast loaf.
How do I make it extra lemony?
Add 1 tsp lemon extract or extra zest for a bolder citrusy nut bread.
What’s the best way to chop pistachios?
Pulse in a food processor or chop by hand for varied texture in this lemony pistachio loaf.
Can I make muffins instead?
Divide batter into muffin tins and bake at 350°F for 20–25 minutes for mini zesty breakfast loaves.
More Delicious Breakfast Recipes You’ll Love
- Pancake Mini Muffins
- Baked Ham and Cheese Croissants
- Chocolate Chip Cookie Bars.
- Brown Sugar Banana Pancakes
- Chocolate Cinnamon Rolls: Your New Favorite Sweet Breakfast!
Conclusion
Pistachio Lemon Breakfast Bread is a bright, nutty treat that’s perfect for any morning or gathering. This citrusy nut bread brings zest and comfort to your table. Bake this zesty breakfast loaf, share with loved ones, and enjoy its vibrant flavors!
Pistachio Lemon Breakfast Bread
Ingredients
For the Bread:
- 1¾ cups 220g all-purpose flour
- ¾ cup 90g shelled unsalted pistachios, chopped
- 2 tsp baking powder
- ½ tsp salt
- ½ cup 100g granulated sugar
- ¼ cup 50g brown sugar
- 2 large eggs
- ¾ cup 180g plain Greek yogurt
- ⅓ cup 80ml vegetable oil
- Zest of 1 lemon about 1 tbsp
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- ¼ cup 60ml milk
For the Optional Glaze:
- ½ cup 60g powdered sugar
- 1 tbsp lemon juice
For Serving (Optional):
- Extra chopped pistachios or lemon zest curls
Instructions
Prep the Pan and Oven
- I preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper for easy removal of this zesty breakfast loaf.
Mix Dry Ingredients
- In a medium bowl, I whisk 1¾ cups flour, ¾ cup chopped pistachios, 2 tsp baking powder, and ½ tsp salt to evenly distribute the nuts for a crunchy lemony pistachio loaf.
Combine Wet Ingredients
- In a large bowl, I whisk ½ cup granulated sugar, ¼ cup brown sugar, 2 eggs, ¾ cup Greek yogurt, ⅓ cup vegetable oil, 1 tbsp lemon zest, 2 tbsp lemon juice, and 1 tsp vanilla until smooth and fragrant.
Blend Wet and Dry
- I gradually add the dry ingredients to the wet mixture, alternating with ¼ cup milk, stirring gently until just combined to keep this citrusy nut bread tender.
Bake and Cool
- I pour the batter into the prepared pan, smooth the top, and bake for 45–50 minutes, until a toothpick comes out clean. I cool in the pan for 10 minutes, then transfer to a rack. For a glossy finish, I whisk ½ cup powdered sugar with 1 tbsp lemon juice and drizzle over the cooled loaf, topping with extra pistachios.
Notes
- For a sweet finish, drizzle with a simple lemon glaze made from powdered sugar and lemon juice.
- Store leftovers wrapped tightly at room temperature for up to 3 days.
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