Pistachio Lemon Breakfast Bread

Pistachio Lemon Breakfast Bread. It’s a perfect blend of zesty lemon and nutty pistachios, making it an ideal treat to brighten your day. This bread is moist, flavorful, and incredibly easy to make. Let’s dive into the recipe and bring some sunshine to your breakfast table!

Resume of the Recipe:

This Pistachio Lemon Breakfast Bread is a delightful combination of tangy lemon and crunchy pistachios. It’s a quick bread that’s easy to whip up and perfect for breakfast or brunch. The bright lemon flavor pairs wonderfully with the nutty pistachios, creating a moist and flavorful bread that will become a favorite in your household.

Exciting Story:

The first time I baked this Pistachio Lemon Breakfast Bread, it was a Sunday morning, and the house was filled with the invigorating scent of freshly grated lemon zest and roasting pistachios. As I pulled the golden loaf from the oven, my family gathered around, intrigued by the aroma. When we finally sliced into the warm bread, the combination of tart lemon and crunchy pistachios was a revelation. Now, this bread has become a beloved part of our weekend mornings, a little tradition that brings us all together to start the day on a bright note.

Why This Pistachio Lemon Breakfast Bread?

• Bright and Fresh Flavor: The lemon zest and juice add a refreshing tang that pairs perfectly with the nutty pistachios.
• Easy to Make: Simple ingredients and straightforward preparation make this a go-to recipe for any skill level.
• Perfect for Breakfast or Brunch: This bread is a versatile treat that’s great for a quick breakfast, a leisurely brunch, or an afternoon snack.

Ingredients:

• 1 cup shelled pistachios, roughly chopped
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup plain Greek yogurt
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract

How to Make Pistachio Lemon Breakfast Bread:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper for easy removal.
2. Prepare the Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar:
   • In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
4. Add the Wet Ingredients:
   • Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
   • Mix in the Greek yogurt, lemon juice, lemon zest, and vanilla extract until well combined.
5. Combine Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the wet mixture, stirring until just combined.
   • Fold in the chopped pistachios, being careful not to overmix the batter.
6. Bake the Bread:
   • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
   • Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve:
   • Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
   • Slice and serve, optionally with a smear of butter or a drizzle of lemon glaze.

Tips:

• Room Temperature Ingredients: Ensure the butter, eggs, and yogurt are at room temperature for a smoother batter.
• Lemon Zest: Use fresh lemon zest for the best flavor, and avoid the white pith, which can be bitter.

Pistachio Lemon Breakfast Bread

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Recipe by Alexandra Course: All Word Recipes

Servings

4

 

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

• 1 cup 1 shelled pistachios, roughly chopped

• 1 1/2 cups 1 1/2 all-purpose flour

• 1/2 teaspoon 1/2 baking powder

• 1/2 teaspoon 1/2 baking soda

• 1/4 teaspoon 1/4 salt

• 1/2 cup 1/2 unsalted butter, softened

• 1 cup 1 granulated sugar

• 2 large 2 eggs

• 1/2 cup 1/2 plain Greek yogurt

• 1/4 cup 1/4 fresh lemon juice

• 1 tablespoon 1 lemon zest

• 1 teaspoon 1 vanilla extract

Directions

• Preheat the Oven:
• Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and 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 bowl, cream the softened butter and granulated sugar together until light and fluffy.
• Add the Wet Ingredients:
• Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
• Mix in the Greek yogurt, lemon juice, lemon zest, and vanilla extract until well combined.
• Combine Wet and Dry Ingredients:
• Gradually add the dry ingredients to the wet mixture, stirring until just combined.
• Fold in the chopped pistachios, being careful not to overmix the batter.
• Bake the Bread:
• Pour the batter into the prepared loaf pan and smooth the top with a spatula.
• Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
• Cool and Serve:
• Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
• Slice and serve, optionally with a smear of butter or a drizzle of lemon glaze.

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