Ohhh this combo is chef’s kiss 🍋💚
Pistachio Lemon Breakfast Bread is bright, nutty, and just sweet enough for mornings—but totally snack-worthy all day. Here’s a moist, bakery-style loaf that’s easy and elegant.
🍋💚 Pistachio Lemon Breakfast Bread
Ingredients (1 loaf)
Bread
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1 ½ cups all-purpose flour
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¾ cup shelled pistachios, finely chopped
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¾ cup granulated sugar
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2 tsp baking powder
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½ tsp salt
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Zest of 2 lemons
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2 large eggs
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½ cup vegetable oil or melted butter
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¾ cup milk or Greek yogurt
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¼ cup fresh lemon juice
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1 tsp vanilla extract
Optional Lemon Glaze
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1 cup powdered sugar
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2–3 tbsp fresh lemon juice
👩🍳 Instructions
Step 1: Prep
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Preheat oven to 350°F (175°C)
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Grease and line a 9×5-inch loaf pan
Step 2: Mix Dry Ingredients
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In a large bowl, whisk flour, baking powder, salt, sugar, lemon zest, and pistachios.
Step 3: Mix Wet Ingredients
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In another bowl, whisk eggs, oil (or butter), milk (or yogurt), lemon juice, and vanilla.
Step 4: Combine
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Add wet ingredients to dry and mix just until combined.
👉 Don’t overmix—this keeps the bread tender.
Step 5: Bake
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Pour batter into pan.
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Bake 50–60 minutes, until a toothpick comes out clean.
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Cool 15 minutes, then remove from pan.
Step 6: Glaze (Optional)
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Whisk powdered sugar and lemon juice.
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Drizzle over cooled loaf.
⭐ Tips for the Best Bread
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Lightly toast pistachios for deeper flavor
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Greek yogurt = extra moist crumb
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Rub lemon zest into sugar before mixing for max citrus aroma
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Let bread rest overnight—flavor improves by day 2
🔁 Variations
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Add white chocolate chips
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Swap lemon for orange
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Make mini loaves or muffins
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Use gluten-free 1:1 flour with great results
This bread is fresh, bright, and cozy all at once—perfect with coffee or tea.
If you want, I can also give you:
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A healthier low-sugar version
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A pistachio lemon pound cake
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Or a vegan adaptation