Description
This Pistachio Lemon Breakfast Bread is a light and flavorful loaf featuring the perfect combination of tangy lemon and crunchy pistachios. It’s an ideal breakfast or snack to brighten your day, with a sweet lemon glaze to finish it off.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup shelled pistachios, finely chopped
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup plain yogurt
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Zest of 1 lemon
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
- In a large bowl, whisk together the flour, chopped pistachios, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the eggs, then add the vegetable oil, yogurt, milk, vanilla extract, and lemon zest. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- 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.
- Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the glaze, whisk together 1 cup powdered sugar and 2 tablespoons lemon juice until smooth. Drizzle over the cooled loaf and sprinkle with additional chopped pistachios.
- Serve and enjoy!
Notes
- Make sure to let the bread cool completely before adding the glaze to prevent it from melting off.
- You can adjust the glaze amount depending on how sweet or tangy you like it.
- The bread can be stored at room temperature in an airtight container for up to 3-4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 26g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg