Description
Homemade Pistachio Lemon Breakfast Bread brings zesty sunshine right to your morning table. Tender crumb packed with nutty pistachios and tangy lemon creates a simple breakfast treat that makes your kitchen smell absolutely wonderful.
Ingredients
Scale
Primary Ingredients:
- 1 ½ cups all-purpose flour
- 2 large eggs
- ½ cup unsalted butter, melted and slightly cooled
- ½ cup plain Greek yogurt
Supporting Ingredients:
- ½ cup granulated sugar
- ¼ cup brown sugar
- ¾ cup shelled pistachios, chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Leavening and Seasoning Ingredients:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper, pressing the paper into the corners for easy removal.
- Whisk 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt in a medium bowl until evenly combined.
- In a large bowl, whisk ½ cup granulated sugar, ¼ cup brown sugar, and ½ cup melted butter until smooth and creamy.
- Add 2 large eggs one at a time to the sugar mixture. Mix in ½ cup Greek yogurt, 2 tablespoons lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract until well blended.
- Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined. The batter will be thick and dense.
- Gently fold in ½ cup chopped pistachios, reserving a few for optional topping.
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula. Sprinkle reserved pistachios on top if desired.
- Bake for 45-55 minutes at 350°F (175°C). Check doneness by inserting a toothpick into the center – it should come out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Toast pistachios lightly before chopping to enhance their nutty flavor and prevent them from becoming soggy in the batter.
- Zest the lemon before juicing to maximize the bright citrus notes throughout the bread.
- Substitute almond flour for all-purpose flour to make this recipe gluten-free, ensuring you add an extra egg for binding.
- Let the bread cool completely before slicing to prevent crumbling and help the texture set properly.
- Prep Time: Approximately 20 minutes
- Cook Time: 45-55 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 280 kcal
- Sugar: 14 g
- Sodium: 160 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 55 mg