Description
This Pistachio Lemon Breakfast Bread is a flavorful and moist loaf that combines the nutty crunch of pistachios with the bright zestiness of fresh lemon. Perfect for a morning treat or an elegant brunch, it’s lightly sweetened and features a tangy yogurt base for tender crumb and depth of flavor. Finished with a simple lemon glaze and extra pistachios for garnish, this bread offers a delightful balance of textures and tastes in every slice.
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 not specified, approximately 1 cup)
- Lemon juice (to desired consistency, approximately 2 tablespoons)
Garnish
- Additional chopped pistachios (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and lightly flour a loaf pan to ensure the bread releases easily after baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, finely chopped shelled pistachios, granulated sugar, baking powder, baking soda, and salt. Stir these together until evenly distributed.
- Whisk Wet Ingredients: In a separate bowl, whisk together the eggs, vegetable oil, plain yogurt, milk, vanilla extract, and freshly grated lemon zest until the mixture is smooth and well combined.
- Combine Wet and Dry: Fold the wet ingredients into the dry mixture gently until just combined. Take care not to overmix, as this can make the bread dense.
- Bake the Bread: Pour the batter into the prepared loaf pan, spreading it evenly and smoothing the top. Bake in the preheated oven for 50-60 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool the Bread: Allow the bread to cool in the pan for about 10 minutes. Then, carefully remove it from the pan and transfer to a wire rack to cool completely before glazing.
- Prepare and Apply Glaze: Mix powdered sugar with lemon juice until you achieve a smooth, pourable consistency. Drizzle the glaze evenly over the cooled bread surface.
- Garnish: Sprinkle additional chopped pistachios over the glaze if desired to add more crunch and a pretty finish.
Notes
- Do not overmix the batter to maintain a light texture.
- Check bread doneness at 50 minutes to avoid overbaking.
- Use fresh lemon zest for vibrant lemon flavor.
- The glaze quantity can be adjusted for desired sweetness and thickness.
- Store bread in an airtight container at room temperature for up to 3 days or refrigerate.
