Description
This Pistachio Lemon Breakfast Bread is a delightful and moist loaf combining zesty lemon flavor with crunchy pistachios. Perfect for a bright and nutty breakfast or brunch, it features a tender crumb enhanced by Greek yogurt and a subtle lemon glaze for added sweetness and tang.
Ingredients
Scale
Main Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped shelled pistachios (plus extra for topping)
Optional Glaze
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to ensure they are evenly combined.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps incorporate air for a tender crumb.
- Add Eggs: Add the eggs one at a time, mixing well after each addition to fully integrate them into the butter-sugar mixture.
- Incorporate Wet Ingredients: Stir in the plain Greek yogurt, fresh lemon juice, lemon zest, and vanilla extract, combining thoroughly until the batter is smooth.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing, which can toughen the bread.
- Fold in Pistachios: Gently fold the chopped pistachios into the batter for a crunchy texture throughout.
- Fill and Top the Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle additional chopped pistachios over the surface if desired for extra crunch and visual appeal.
- Bake: Bake the bread in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool Bread: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely to preserve texture.
- Prepare Optional Glaze: For a sweet lemon finish, whisk together powdered sugar and lemon juice until smooth. Drizzle this glaze over the completely cooled bread before serving.
Notes
- This bread keeps well at room temperature for up to 3 days, making it convenient for quick breakfasts.
- It can be frozen for up to 2 months; wrap tightly to preserve freshness.
- For a dairy-free option, substitute plant-based yogurt and butter alternatives.
