Pistachio Lemon Breakfast Bread is a delightful, aromatic quick bread that combines the nutty flavor of pistachios with the bright, zesty essence of lemon. It’s perfect for breakfast or as a snack with a cup of coffee or tea. Here’s a recipe you can try:
Ingredients:
For the bread:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- ½ cup sour cream or plain yogurt
- ¾ cup shelled pistachios, roughly chopped
For the glaze (optional):
- 1 cup powdered sugar
- 1-2 tablespoons fresh lemon juice
Instructions:
- Preheat the oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal. - Prepare the dry ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. - Cream the butter and sugar:
In a large mixing bowl, cream together the softened butter and sugar using an electric mixer or stand mixer until light and fluffy (about 3-4 minutes). - Add the eggs and flavorings:
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice. - Alternate adding dry ingredients and sour cream:
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream (begin and end with the dry ingredients). Mix just until combined. - Fold in the pistachios:
Gently fold in the chopped pistachios with a spatula, ensuring they are evenly distributed throughout the batter. - Bake the bread:
Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is getting too brown before the bread is fully baked, you can cover it loosely with foil during the last 10 minutes of baking. - Cool the bread:
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. - Optional glaze:
For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled bread before slicing. - Serve:
Slice and enjoy! This bread is best served slightly warm or at room temperature.
Tips:
- If you want a stronger pistachio flavor, you can grind some of the pistachios into a powder and add it to the batter.
- For an extra touch, sprinkle some additional chopped pistachios on top of the bread before baking.
- This bread can be stored in an airtight container for up to 3 days at room temperature or frozen for up to 2 months.
Enjoy your Pistachio Lemon Breakfast Bread!
