Pistachio Lemon Breakfast Bread
This Pistachio Lemon Breakfast Bread is a delightful blend of nutty pistachios and zesty lemon, perfect for starting your day or as a refreshing snack. It’s simple to make, with a light, moist texture and a delicious glaze that adds an extra layer of sweetness.
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
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour a loaf pan to prevent sticking.
- In a large bowl, whisk together the flour, chopped pistachios, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the eggs. Add the vegetable oil, yogurt, milk, vanilla extract, and lemon zest, stirring until the mixture is well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Pour the batter into the prepared loaf pan, smoothing 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, then transfer it 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.
Additional Information:
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Servings: 10 slices
Calories per Serving: 320 kcal
