Pistachio Lemon Breakfast Bread

Nothing beats the smell of something warm and citrusy baking in the morning, it’s like sunshine in loaf form! My Pistachio Lemon Breakfast Bread came about one lazy Sunday when I was craving something sweet but not too heavy.

I had pistachios leftover from a dinner party and lemons practically begging to be zested. The result? A lightly sweet, nutty bread with just the right punch of lemon that makes you feel like you’re treating yourself without going overboard. Perfect with coffee, tea, or just sneaking slices straight from the pan (no judgment here). Trust me, this one’s a keeper!

Table of Contents

Why You’ll Love This Pistachio Lemon Breakfast Bread

This bread is a morning game-changer, and here’s why:

• Quick prep: Ready in about an hour, no fancy techniques required.
• Bright citrus flavor: The lemon zest adds a zing that wakes up your taste buds.
• Nutty crunch: Pistachios bring texture and a subtle richness.
• Moist texture: Yogurt and oil keep it tender and delicious, slice after slice.

It’s the kind of recipe you’ll want to make again and again!

Pistachio Lemon Breakfast Bread Ingredients

Here’s everything you’ll need to make this sunshine-filled loaf. I’ve grouped the ingredients so you can grab and prep them easily. Trust me, it’s worth taking a minute to measure everything out before you start? it makes the whole process smoother!

• Dry Ingredients:
  • 1 1/2 cups all-purpose flour
  • 1 cup shelled pistachios, finely chopped (pro tip: chop them small but not too fine, you want a nice crunch!)
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
• Wet Ingredients:
  • 3 large eggs (room temperature works best, they mix more easily!)
  • 1/2 cup vegetable oil
  • 1/2 cup plain yogurt (Greek yogurt works great if you want it extra thick)
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon (use a microplane for the finest zest, it’s worth it!)
• For the Glaze and Topping:
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice (skip the bottled stuff, fresh is key here!)
  • Extra chopped pistachios for sprinkling (because more pistachios are always a good idea)

That’s it! Simple, right? Now let’s turn these ingredients into something magical.

Equipment You’ll Need

You don’t need any fancy gadgets for this Pistachio Lemon Breakfast Bread recipe, just a few basics you probably already have in your kitchen:

• A standard 9×5-inch loaf pan (light-colored metal works best for even baking)
• Two mixing bowls (one for dry ingredients, one for wet, no extra dishes!)
• A whisk (for blending wet ingredients smoothly)
• A sturdy spatula (to fold everything together without overmixing)
• A wire rack (for cooling, trust me, it makes all the difference)

That’s it! Now let’s get baking.

How to Make Pistachio Lemon Breakfast Bread

This Pistachio Lemon Breakfast Bread is so easy to make, and I’ll walk you through every step. Follow along, and you’ll have a gorgeous loaf ready in no time!

Preparing the Batter

• First things first, preheat your oven to 350°F (175°C).
• While it’s heating up, grease and flour your loaf pan to make sure your bread slides out perfectly later.
• Now, let’s mix! In a large bowl, whisk together all your dry ingredients: flour, chopped pistachios, sugar, baking powder, baking soda, and salt.
• This ensures everything’s evenly distributed.
• In a separate bowl, beat the eggs lightly, then add the oil, yogurt, milk, vanilla, and lemon zest.
• Whisk it all together until it’s smooth and creamy.
• Now, pour the wet ingredients into the dry ones.

Here’s the key: fold gently with a spatula until just combined. Overmixing can make the bread dense, so a few flour streaks are totally fine. Trust me, it’ll come together beautifully in the oven!

Baking and Testing Doneness

Pour the batter into your prepared loaf pan and smooth the top with your spatula. Pop it into the oven, ideally on the middle rack, for 50 to 60 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted into the center comes out clean, maybe with just a crumb or two, but no wet batter. If the top starts browning too quickly, you can loosely tent it with foil. Once it’s done, let it cool in the pan for about 10 minutes before transferring it to a wire rack. This helps it set without getting soggy.

Adding the Glaze

While your bread cools, make the glaze. Whisk together the powdered sugar and fresh lemon juice until it’s smooth and pourable. If it’s too thick, add a tiny splash more juice; if it’s too thin, add a bit more sugar. Once the bread is completely cool, drizzle the glaze over the top. I like to use a spoon or a small piping bag for control. Sprinkle on some extra chopped pistachios for a pretty, crunchy finish. And there you have it, your Pistachio Lemon Breakfast Bread is ready to shine!

Tips for Perfect Pistachio Lemon Breakfast Bread

Want to make sure your bread turns out amazing every time? Here are my tried-and-true tricks:

• Room-temperature eggs blend smoother into the batter, just set them out 30 minutes before baking.
• Swap plain yogurt with Greek yogurt for extra richness, or try sour cream if that’s what you’ve got.
• Love lemon? Double the zest! Not a fan? Cut it back, the recipe’s flexible.
• Chop pistachios small but leave some texture; nobody wants dust in their bread.
• If the top browns too fast, tent it with foil halfway through baking.

Little tweaks make big differences, have fun with it!

Variations for Pistachio Lemon Breakfast Bread

Want to mix it up? This recipe is super flexible! Swap pistachios for almonds or walnuts if you’re feeling nutty, or toss in a tablespoon of poppy seeds for extra crunch. You could even try orange zest instead of lemon for a sweeter twist, whatever you do, just keep it fun and tasty!

Serving and Storing Pistachio Lemon Breakfast Bread

This bread is perfect sliced thick and served warm with your morning coffee, the lemon zest really wakes everything up! I love pairing it with fresh berries or a dollop of Greek yogurt for a little extra protein. If you’re feeling fancy, toast a slice lightly and spread it with honey butter. To keep it fresh, store it in an airtight container at room temperature for up to 3 days, or wrap tightly and refrigerate for up to a week (though I doubt it’ll last that long!).

Pistachio Lemon Breakfast Bread Nutrition

Here’s the scoop on what you’re enjoying per slice (about 1/10th of the loaf): roughly 320 calories, with 15g of fat and a nice 6g of protein.

Keep in mind, nutrition varies by ingredients/brands, and these values are estimates. But hey, with pistachios and yogurt in the mix, you’re getting some good stuff along with the deliciousness!

FAQs About Pistachio Lemon Breakfast Bread

• Can I use bottled lemon juice instead of fresh? Sure, but fresh is best! Bottled juice works in a pinch, but fresh lemon juice has a brighter flavor that really shines in this recipe. If you’re using bottled, start with 1 tablespoon and adjust to taste.
• How long does it keep? Stored in an airtight container, it’ll stay fresh at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly and refrigerate for up to a week, just bring it to room temperature or warm it slightly before serving.
• Can I freeze it? Absolutely! Wrap the cooled loaf (or individual slices) in plastic wrap and then foil. It’ll keep in the freezer for up to 3 months. Thaw at room temperature or pop it in the toaster for a quick warm-up.
• What if I don’t have pistachios? No worries! Almonds, walnuts, or even pecans make great substitutes. Just chop them to the same size for that perfect crunch.

Share Your Pistachio Lemon Breakfast Bread

I’d love to see your beautiful creations! Snap a photo of your loaf and tag me on Instagram @recipesbycharlotte. Nothing makes me happier than seeing your kitchen wins. If you loved it, leave a comment or rating below, it helps other bakers find this recipe too. Happy baking, friends!

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