Pistachio Lemon Breakfast Bread
Looking for a breakfast recipe that’s bursting with flavor? Look no further than Pistachio Lemon Breakfast Bread! This delightful quick bread is packed with bright lemon zest, crunchy pistachios, and a touch of sweetness, making it the perfect way to start your day.
The combination of sweet and tart from the lemon is balanced by the richness of the pistachios, creating a flavor profile that’s both refreshing and satisfying. The chopped pistachios add a delightful textural contrast to the soft and fluffy crumb of the bread.
This recipe requires only basic pantry staples and fresh lemons. You can easily customize it to your preferences by using roasted pistachios for a deeper flavor or adding a sprinkle of poppy seeds for extra crunch.
With minimal prep and baking time, this bread is ideal for busy mornings or weekend brunches. It’s also a wonderful treat to share with friends and family.
This recipe is not only delicious but also easy to follow, making it perfect for bakers of all skill levels.
Questions I often get asked about this recipe:
Can I use a different type of nut?
Yes! Almonds, pecans, cashews, or walnuts would all be delicious substitutes for the pistachios.
What can I use if I don’t have Greek yogurt?
You can substitute sour cream or buttermilk in equal amounts.
I don’t have fresh lemons. Can I use bottled lemon juice?
You can, but fresh lemon zest and juice will give the bread the brightest flavor. Use 1 tablespoon bottled juice for every 1 tablespoon fresh juice, but be aware the flavor may not be as vibrant.
My bread didn’t rise enough. What went wrong?
Overmixing the batter can make the bread dense. Be sure to gently fold in the dry ingredients and pistachios until just combined. Also, make sure your baking powder is fresh.
The glaze is too thick/thin. How can I fix it?
For the glaze, simply adjust the ratio of powdered sugar and lemon juice. Add more powdered sugar for a thicker glaze or more lemon juice for a thinner glaze.
How can I store leftover bread?
The bread will keep for up to 4 days at room temperature in an airtight container. You can also freeze the bread for up to 3 months.
What you need to make Pistachio Lemon Breakfast Bread:
For the bread:
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
2 tablespoons fresh lemon juice
2 tablespoons fresh lemon zest
1 tablespoon vanilla extract
½ cup plain Greek yogurt
½ cup pistachios, chopped (reserve a tablespoon for garnish)
For the lemon glaze (optional):
1 lemon, zested
1 ½ cups powdered sugar
2 tablespoons fresh lemon juice
How to make it:
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Grease and flour a 9×5 inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl with an electric mixer, cream together the softened butter and sugar until light and fluffy, about 5 minutes.
Scrape down the sides of the bowl as needed. Beat in the eggs one at a time, then stir in the lemon juice, lemon zest, and vanilla extract.
Alternate adding the dry ingredients and Greek yogurt to the wet ingredients, mixing until just combined. Be sure to scrape down the bowl after each addition.
Fold in the chopped pistachios (reserve 1 tablespoon for garnish). Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
While the bread cools, prepare the lemon glaze (optional). In a small bowl, whisk together the lemon zest, powdered sugar, and lemon juice until smooth. The glaze should be thick but pourable; add more lemon juice or powdered sugar as needed to adjust the consistency.
Once the bread is cool, drizzle the glaze over the top and sprinkle with the reserved pistachios for garnish.
Tips:
For a richer flavor, brown the butter before creaming it with the sugar.
If you don’t have Greek yogurt, you can substitute sour cream or buttermilk.
To make sure your pistachios are chopped evenly, pulse them a few times in a food processor.
Allow the bread to cool completely before slicing and serving.
Latest Reviews:
This Pistachio Lemon Bread is a winner! It’s so easy to throw together and the flavor combination is fantastic. The pistachios add a nice crunch and the lemon glaze is the perfect finishing touch. Definitely a new favorite! Leo T.
Looking for a breakfast bread that’s light and refreshing? This is it! The lemon zest is divine and the pistachios add a wonderful nutty flavor. I used roasted pistachios for an extra depth and it was delicious. Thanks for a great recipe! Olivia E.
This recipe is perfect for anyone who loves lemon poppyseed muffins, but wants something a little different. The pistachios are a great textural contrast and the glaze adds a touch of sweetness. This bread will definitely be making another appearance at my next brunch! Sandra D.
Printable Recipe:
Pistachio Lemon Breakfast Bread
This bright and flavorful bread is perfect for a summer breakfast or brunch. The pistachios add a nice crunch, and the lemon zest and glaze give it a refreshing zing.
Ingredients
- For the bread:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lemon zest
- 1 tablespoon vanilla extract
- ½ cup plain Greek yogurt
- ½ cup pistachios, chopped (reserve a tablespoon for garnish)
- For the lemon glaze (optional):
- 1 lemon, zested
- 1 ½ cups powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 9x5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl with an electric mixer, cream together the softened butter and sugar until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed.
- Beat in the eggs one at a time, then stir in the lemon juice, lemon zest, and vanilla extract.
- Alternate adding the dry ingredients and Greek yogurt to the wet ingredients, mixing until just combined. Be sure to scrape down the bowl after each addition.
- Fold in the chopped pistachios (reserve 1 tablespoon for garnish).
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- While the bread cools, prepare the lemon glaze (optional). In a small bowl, whisk together the lemon zest, powdered sugar, and lemon juice until smooth. The glaze should be thick but pourable; add more lemon juice or powdered sugar as needed to adjust the consistency.
- Once the bread is cool, drizzle the glaze over the top and sprinkle with the reserved pistachios for garnish.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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