Description
This Pistachio Lemon Breakfast Bread is a delightful, moist loaf bursting with the fresh flavors of lemon zest and crunchy pistachios. Perfect for breakfast or brunch, this quick bread combines the richness of eggs and yogurt with a subtle tang from lemon, finished with a sweet lemon glaze and sprinkled with pistachios for extra texture.
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 to taste, approximately 1/2 cup)
- Lemon juice (to mix with powdered sugar, about 1-2 tablespoons)
Garnish
- Additional chopped pistachios (optional, for sprinkling on top)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan to ensure the bread doesn’t stick.
- 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 until evenly blended.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, vegetable oil, plain yogurt, milk, vanilla extract, and lemon zest until the mixture is smooth and well incorporated.
- Combine Wet and Dry Mixtures: Gently fold the wet ingredients into the dry ingredients. Mix just until combined to avoid overmixing, which can lead to a dense bread.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan, smoothing the surface with a spatula. Bake in the preheated oven for 50 to 60 minutes. Test 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 it to a wire rack to cool completely, which helps maintain its texture and prevents sogginess.
- Prepare the Lemon Glaze: While the bread cools, mix powdered sugar with fresh lemon juice until you achieve a smooth, pourable glaze.
- Glaze and Garnish: Drizzle the lemon glaze over the completely cooled bread. Optionally, sprinkle additional chopped pistachios on top to enhance texture and appearance.
Notes
- Do not overmix the batter to prevent the bread from becoming tough.
- Ensure the bread is completely cooled before glazing to avoid melting the glaze.
- You can substitute plain yogurt with Greek yogurt for a tangier flavor.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
