Pistachio Lemon Breakfast Bread
Introduction
Pistachio Lemon Breakfast Bread is a delightful way to start your day. With a perfect blend of nutty pistachios and zesty lemon, this bread is not only delicious but also easy to make. It’s perfect for breakfast or even as a snack throughout the day.
Why Make This Recipe
This recipe is a wonderful choice because it combines the rich flavor of pistachios with the fresh taste of lemon. It’s moist, flavorful, and can be enjoyed warm or at room temperature. This breakfast bread is also versatile; you can add a simple glaze or enjoy it plain. Plus, it’s a great way to impress family and friends at your next brunch gathering.
How to Make Pistachio Lemon Breakfast Bread
Ingredients:
- 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
- Optional: 1 cup powdered sugar
- Optional: 2 tablespoons lemon juice
- Optional: Additional chopped pistachios for garnish
Directions:
- 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 optional glaze, whisk together powdered sugar and lemon juice until smooth, then drizzle over the cooled loaf and sprinkle with additional chopped pistachios.
How to Serve Pistachio Lemon Breakfast Bread
Serve your Pistachio Lemon Breakfast Bread sliced, with or without the glaze. It pairs wonderfully with a cup of tea or coffee. You can also add a dollop of yogurt or a spread of butter on the side for extra flavor.
How to Store Pistachio Lemon Breakfast Bread
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap or aluminum foil and refrigerate for up to a week. You can also freeze it for up to 3 months; just be sure to slice it first for easy thawing.
Tips to Make Pistachio Lemon Breakfast Bread
- Make sure your ingredients are at room temperature before you start baking. This helps everything combine more easily.
- Don’t overmix the batter; mix until just combined to keep the bread fluffy.
- If you like a stronger lemon flavor, feel free to add more lemon zest to the batter.
Variation
You can add dried fruits like cranberries or apricots to the recipe for an extra sweet and chewy texture. If you prefer, swap out the pistachios for walnuts or almonds for a different nutty flavor.
FAQs
1. Can I use salted pistachios?
Yes, you can use salted pistachios, but be mindful of the additional salt in the recipe. You may want to reduce the added salt to balance the flavors.
2. Can I make this bread ahead of time?
Absolutely! This bread can be made a day in advance. Just store it properly, and it will still taste great.
3. What is the best way to thaw frozen bread?
To thaw frozen bread, simply remove it from the freezer and let it sit at room temperature for a few hours. You can also warm it up in the oven for a few minutes.