Pistachio Lemon Breakfast Bread 🍋🥜
Bright, zesty, and delightfully nutty—this breakfast loaf is the perfect way to start your day with a burst of sunshine and a hint of crunch.
Ingredients:
- 2 cups all-purpose flour 🌾
- 1 cup granulated sugar 🍚
- 1 tsp baking powder 🧁
- ½ tsp baking soda 📏
- ¼ tsp salt 🧂
- ½ cup unsalted butter, softened 🧈
- 2 large eggs 🥚
- 1 tsp vanilla extract 🍦
- ½ cup plain Greek yogurt 🥛
- Zest of 2 lemons 🍋
- Juice of 1 lemon 🍋
- 1 cup shelled pistachios, roughly chopped 🥜
Instructions:
- Prep the Pan:
Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper. - Mix Dry Ingredients:
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. - Cream the Wet Ingredients:
In a separate bowl, cream the softened butter until light and fluffy. Beat in the eggs one at a time. Add vanilla, Greek yogurt, lemon zest, and lemon juice. Mix until smooth. - Combine & Fold:
Gradually fold the dry mixture into the wet mixture until just combined—don’t overmix! Gently fold in chopped pistachios. - Bake:
Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. - Cool & Serve:
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Details:
- Prep Time: 15 minutes
- Bake Time: 45 minutes
- Total Time: 1 hour
- Servings: 10 slices
- Calories per serving: ~230 kcal
Tip: Drizzle with a light lemon glaze for extra zing, or toast slices and spread with cream cheese for a cozy twist!
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