Pistachio Lemon Breakfast Bread

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Description:

This Pistachio Lemon Breakfast Bread is a soft, slightly sweet loaf filled with crushed pistachios and bright lemon zest. The bread is tender with a slight crunch from the pistachios, and the tangy lemon glaze on top gives it a delightful finish. It’s the perfect breakfast or afternoon snack with a cup of coffee or tea!

Ingredients:

For the Bread:

  • 2 cups (240g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1/2 cup (120g) full-fat Greek yogurt or sour cream
  • 1/4 cup (60ml) milk
  • 2 tbsp lemon zest (about 2 lemons)
  • 1 tsp vanilla extract
  • 1/2 cup (70g) shelled pistachios, roughly chopped (unsalted)
  • 1 tbsp lemon juice (optional, for extra lemon flavor)

For the Lemon Glaze:

  • 1/2 cup (60g) powdered sugar
  • 2-3 tsp fresh lemon juice
  • 1/2 tsp lemon zest (optional, for extra flavor)

Instructions:

1. Preheat the Oven:

  • Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.

2. Prepare the Dry Ingredients:

  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter and Sugar:

  • In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium-high speed until light and fluffy, about 3-5 minutes.

4. Add Eggs and Wet Ingredients:

  • Add the eggs, one at a time, mixing well after each addition. Then, add the Greek yogurt (or sour cream), milk, lemon zest, and vanilla extract. Mix until everything is smooth and combined.

5. Incorporate the Dry Ingredients:

  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix to keep the bread light and airy.

6. Fold in Pistachios:

  • Gently fold the chopped pistachios into the batter using a spatula. You can also fold in an extra tablespoon of lemon juice at this stage for a more pronounced lemon flavor if desired.

7. Bake the Bread:

  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean, with a few crumbs attached.
  • If the top starts to brown too quickly, you can loosely cover the bread with aluminum foil for the last 15 minutes of baking.

8. Cool the Bread:

  • Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

9. Prepare the Lemon Glaze:

  • While the bread cools, make the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest (if using) until smooth and drizzleable. Add more lemon juice or powdered sugar to adjust the consistency if needed.

10. Drizzle the Glaze:

  • Once the bread has cooled completely, drizzle the lemon glaze over the top of the bread. You can use a spoon or a small piping bag for more precise drizzling.

Tips for Success:

  • Lemon Zest: The zest is key to getting that fresh lemon flavor in the bread. Be sure to zest the lemons before juicing them.
  • Pistachios: Toasting the pistachios lightly in a dry pan for a few minutes before adding them to the batter can enhance their flavor, but this is optional.
  • Don’t Overmix: As with any quick bread, be careful not to overmix the batter. This could lead to a denser texture.
  • Glaze: The glaze is optional, but it adds a lovely, shiny finish with an extra burst of lemony goodness. If you prefer a less sweet topping, you can skip it or just sprinkle the bread with powdered sugar.

Recommendations:

  • Make-Ahead: This bread stores well. You can make it a day or two ahead and keep it in an airtight container at room temperature. The flavors will continue to meld.
  • Storage: Store the bread in an airtight container at room temperature for up to 4-5 days. You can also wrap it tightly and freeze it for up to 3 months.
  • Serve With: This bread pairs wonderfully with tea or coffee, making it perfect for a leisurely breakfast or an afternoon snack.

Nutritional Information (per slice, assuming 12 slices):

  • Calories: 280 kcal
  • Protein: 4g
  • Carbs: 34g
  • Fiber: 2g
  • Sugar: 18g
  • Fat: 14g
  • Saturated Fat: 5g
  • Cholesterol: 55mg
  • Sodium: 120mg

(Note: Nutritional values are approximations and may vary based on ingredient choices and serving sizes.)

This Pistachio Lemon Breakfast Bread is a wonderfully refreshing and nutty treat that’s sure to brighten your morning! It combines the richness of pistachios with the bright zing of lemon, making it a perfect addition to any breakfast or brunch spread. Enjoy!

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