Here is a Pistachio Lemon Breakfast Bread recipe with clear headings and no emojis. It’s moist, lightly sweet, and perfect for breakfast or snacks.
Pistachio Lemon Breakfast Bread
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 cup pistachio flour (or finely ground shelled pistachios)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 3 large eggs
- ¾ cup sugar (or ½ cup for a lighter breakfast loaf)
- ½ cup plain Greek yogurt or sour cream
- ½ cup melted butter or neutral oil
- ⅓ cup milk
- 2 tablespoons lemon zest
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
Optional Lemon Glaze
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
Instructions
1. Preheat Oven
- Preheat oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan and line with parchment paper.
2. Prepare the Dry Ingredients
- In a large bowl, whisk together flour, pistachio flour, baking powder, baking soda, and salt.
- Set aside.
3. Prepare the Wet Ingredients
- In another bowl, whisk eggs and sugar until combined.
- Add yogurt, melted butter (or oil), milk, lemon zest, lemon juice, and vanilla.
- Mix until smooth.
4. Combine
- Pour the wet mixture into the dry ingredients.
- Stir gently until the batter is just combined. Do not overmix.
5. Bake
- Pour batter into the prepared loaf pan.
- Bake for 50–55 minutes, or until a toothpick comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack.
6. Optional Lemon Glaze
- Mix powdered sugar with lemon juice until smooth.
- Drizzle over the cooled bread.
Tips
- For stronger pistachio flavor, add ½ teaspoon almond extract.
- For added texture, fold ½ cup chopped pistachios into the batter.
- Bread keeps well for 3–4 days at room temperature or can be frozen for up to 2 months.
If you want, I can also provide:
- A gluten-free version
- A sugar-free or keto version
- A mini loaf or muffin version
