Description

This Pistachio Lemon Breakfast Bread is a moist and flavorful loaf combining the nutty crunch of finely chopped pistachios with the zesty brightness of fresh lemon. Perfect for a morning treat or afternoon snack, this bread is made with a tender crumb from yogurt and oil, finished with a sweet lemon glaze and garnished with extra pistachios for texture and burst of flavor.

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 1/2 cup)
Fresh lemon juice (to mix with powdered sugar, approximately 2-3 tablespoons)

Garnish

Additional chopped pistachios (optional, for garnish)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan thoroughly to prevent sticking and ensure even baking.
Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, finely chopped pistachios, granulated sugar, baking powder, baking soda, and salt. Stir these together until well incorporated.
Whisk Wet Ingredients: In a separate bowl, whisk together the eggs, vegetable oil, plain yogurt, milk, vanilla extract, and the zest of one lemon until the mixture is smooth and homogeneous.
Combine Mixtures: Carefully fold the wet ingredients into the dry ingredients. Stir just until everything is combined; avoid overmixing to keep the bread tender.
Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50 to 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, transfer the loaf onto a wire rack to cool completely for best texture and flavor development.
Prepare the Glaze: Mix powdered sugar with fresh lemon juice until you achieve a smooth, pourable consistency. Drizzle this lemon glaze over the fully cooled bread to add a sweet, tangy finish.
Garnish and Serve: Sprinkle additional chopped pistachios over the glaze if desired for added crunch and visual appeal. Slice and serve the bread as a delightful breakfast or snack option.

Notes

Do not overmix the batter to keep the bread light and tender.
Ensure the bread is completely cooled before glazing to prevent the glaze from melting and sliding off.
Use fresh lemon zest and juice for the best lemon flavor.
Chopping pistachios finely helps distribute nuts evenly throughout the bread.
Leftover bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.