Here’s a delightful Pistachio Lemon Breakfast Bread recipe, perfect for a fresh and nutty morning treat:
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup shelled pistachios, chopped
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup plain Greek yogurt or sour cream
- 1/4 cup milk
- Zest of 1 large lemon
- 1 tbsp lemon juice
- 1 tsp vanilla extract
For the Lemon Glaze:
- 1/2 cup powdered sugar
- 1-2 tbsp fresh lemon juice
- Extra chopped pistachios for garnish (optional)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Stir in the chopped pistachios.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy (about 2-3 minutes).
- Add Eggs and Flavorings: Beat in the eggs one at a time, followed by the lemon zest, lemon juice, and vanilla extract.
- Add Yogurt and Milk: Mix in the Greek yogurt (or sour cream) and milk until smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the bread tender.
- Bake: Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the Lemon Glaze: In a small bowl, whisk together the powdered sugar and fresh lemon juice until smooth. Adjust the consistency with more lemon juice if needed.
- Glaze and Garnish: Drizzle the lemon glaze over the cooled bread and sprinkle with extra chopped pistachios for a lovely finishing touch.
Enjoy your Pistachio Lemon Breakfast Bread with a cup of coffee or tea for a refreshing start to your day!
