Description
This delightful Pistachio Lemon Breakfast Bread is a perfect way to start your day. With a lovely blend of nutty pistachios and zesty lemon flavors, this moist and tender loaf is a true breakfast treat.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup shelled unsalted pistachios (chopped)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/2 cup plain Greek yogurt
- 1/3 cup vegetable oil
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 cup milk
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, chopped pistachios, baking powder, and salt.
- Combine wet ingredients: In a separate large bowl, whisk the granulated sugar, brown sugar, eggs, Greek yogurt, oil, lemon zest, lemon juice, and vanilla extract until smooth.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the milk, and stir until just combined. Do not overmix.
- Bake: Pour the batter into the prepared loaf pan and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For a sweet finish, drizzle with a simple lemon glaze made from powdered sugar and lemon juice.
- Store leftovers wrapped tightly at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 14g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
