Pistachio Lemon Breakfast Bread

This Pistachio Lemon Breakfast Bread is the sunshine your morning routine needs. Bursting with citrus flavor from lemon juice and zest, and balanced with a creamy tang of Greek yogurt, this moist loaf is topped with a sweet lemon glaze and crunchy pistachios. It’s a perfect treat for summer brunches, afternoon tea, or even as a thoughtful homemade gift.

Why You’ll Love This Recipe

• Bright & Refreshing: Lemon adds a lively zing that pairs beautifully with nutty pistachios.
• Moist & Tender: Greek yogurt keeps the loaf soft without being heavy.
• Simple Yet Elegant: Easy to make, yet impressive enough for guests.
• Customizable: Skip the glaze or switch nuts—this recipe is flexible and forgiving.
• Freezer-Friendly: Make ahead and store for quick weekday breakfasts or brunch gatherings.

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 1 tablespoon for garnish)

For the Lemon Glaze (Optional):

• Zest of 1 lemon
• 1 ½ cups powdered sugar
• 2 tablespoons fresh lemon juice

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy (about 5 minutes).
4. Beat in eggs one at a time. Add lemon juice, lemon zest, and vanilla extract. Mix until combined.
5. Alternate adding the flour mixture and Greek yogurt to the wet ingredients. Mix until just combined. Scrape down the sides as needed.
6. Fold in chopped pistachios (reserve 1 tablespoon for topping).
7. Pour the batter into the prepared pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
9. For the glaze, whisk together lemon zest, powdered sugar, and lemon juice until smooth. Adjust thickness with more sugar or juice if needed.
10. Drizzle glaze over cooled bread and sprinkle with reserved pistachios.

Tips / Storage / FAQs

Tips:

• For an extra lemony punch, add lemon extract or more zest to the batter.
• Use roasted pistachios for a deeper flavor.
• Always zest your lemon before juicing it to avoid mess.

Storage:
Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 2 months.

FAQs:

Can I use sour cream instead of Greek yogurt?
Yes, sour cream makes a great substitute and keeps the texture moist.

Can I make it gluten-free?
Use a 1:1 gluten-free baking flour blend. Results may vary slightly.

Can I skip the glaze?
Absolutely. The bread is flavorful on its own, though the glaze adds a lovely finishing touch.

Final Thoughts

Pistachio Lemon Breakfast Bread is the kind of recipe that makes ordinary mornings feel special. With its moist crumb, refreshing citrus notes, and nutty crunch, this loaf brings a little bit of bakery magic right to your kitchen. It’s easy to make, beautiful to serve, and impossible to resist.

The Goods

Pistachio Lemon Breakfast Bread

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This Pistachio Lemon Breakfast Bread is moist, flavorful, and topped with a zesty lemon glaze and crunchy pistachios. A perfect summer brunch or breakfast treat.

Course Breakfast, Brunch

Cuisine American

Recipes

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 1 tablespoon for garnish)

For the Lemon Glaze (Optional):

• Zest of 1 lemon
• 1 ½ cups powdered sugar
• 2 tablespoons fresh lemon juice

Instructions

• Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
• In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
• In a large bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy (about 5 minutes).
• Beat in eggs one at a time. Add lemon juice, lemon zest, and vanilla extract. Mix until combined.
• Alternate adding the flour mixture and Greek yogurt to the wet ingredients. Mix until just combined. Scrape down the sides as needed.
• Fold in chopped pistachios (reserve 1 tablespoon for topping).
• Pour the batter into the prepared pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the bread to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
• For the glaze, whisk together lemon zest, powdered sugar, and lemon juice until smooth. Adjust thickness with more sugar or juice if needed.
• Drizzle glaze over cooled bread and sprinkle with reserved pistachios.

Notes

For an extra lemony punch, add lemon extract or more zest to the batter.

Use roasted pistachios for a deeper flavor.

Always zest your lemon before juicing it to avoid mess.

Storage:
Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 2 months.

FAQs:

Can I use sour cream instead of Greek yogurt?
Yes, sour cream makes a great substitute and keeps the texture moist.

Can I make it gluten-free?
Use a 1:1 gluten-free baking flour blend. Results may vary slightly.

Can I skip the glaze?
Absolutely. The bread is flavorful on its own, though the glaze adds a lovely finishing touch.