Pistachio Lemon Breakfast Bread
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!
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.