Description
This Pistachio Lemon Breakfast Bread is a delightful and moist loaf bursting with bright lemon zest and crunchy pistachios. Perfect for a refreshing morning treat or a light snack, this bread combines tangy citrus flavor with the rich texture of nuts, enhanced by a sweet lemon glaze drizzle.
Ingredients
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 to desired sweetness, approximately 1/2 cup)
- Fresh lemon juice (to mix with powdered sugar, about 1-2 tablespoons)
- Additional chopped pistachios for garnish (optional)
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Grease and flour a loaf pan to prevent sticking and ensure easy removal of the bread once baked.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, finely chopped pistachios, granulated sugar, baking powder, baking soda, and salt. Stir well to distribute the leavening agents and salt evenly among the dry ingredients.
- Combine wet ingredients: In another mixing bowl, whisk together the eggs, vegetable oil, plain yogurt, milk, vanilla extract, and the zest of one lemon until the mixture is smooth and well blended.
- Mix wet and dry: Gently fold the wet ingredients into the dry mixture using a spatula. Stir just until combined without overmixing, which could lead to a dense bread.
- Bake the bread: Pour the batter into the prepared loaf pan and smooth the top for an even bake. Place in the preheated oven and bake for 50 to 60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with only a few crumbs attached.
- Cool the bread: Allow the bread to cool in the pan for about 10 minutes to set. Then transfer the loaf to a wire rack to cool completely to room temperature before glazing.
- Prepare and apply glaze: Mix powdered sugar with fresh lemon juice until smooth to create a glaze of desired consistency. Drizzle the glaze evenly over the cooled bread, allowing it to drip down the sides.
- Garnish and serve: Optionally, sprinkle additional chopped pistachios on top of the glazed bread for extra texture and a beautiful presentation. Slice and serve as a flavorful breakfast or snack.
Notes
- Be careful not to overmix the batter to keep the bread light and tender.
- Ensure the bread is completely cooled before glazing to prevent the glaze from melting off.
- Chopped pistachios can be toasted lightly for added crunch and flavor before mixing into the batter or sprinkling on top.
- This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free alternative, substitute yogurt and milk with plant-based versions.
