Pistachio Lemon Breakfast Bread
Introduction
If you’re looking for a delicious and refreshing way to start your day, look no further than Pistachio Lemon Breakfast Bread. This delightful bread combines the zesty brightness of lemon with the rich crunch of pistachios, making it a perfect morning treat. It’s easy to make, and your kitchen will smell amazing while it bakes!
Why Make This Recipe
This Pistachio Lemon Breakfast Bread is not just tasty; it’s also a wonderfully nutritious option for breakfast or brunch. The tangy lemon adds a burst of flavor, while the pistachios provide healthy fats and protein. It’s a simple recipe that can be enjoyed by the whole family, and it works well as a snack throughout the day too!
How to Make Pistachio Lemon Breakfast Bread
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup plain Greek yogurt
- Zest of 2 lemons
- Juice of 1 lemon
- 1 cup shelled pistachios, roughly chopped
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, cream the softened butter until fluffy. Then, beat in the eggs one at a time.
- Add the vanilla extract, Greek yogurt, lemon zest, and lemon juice to the butter mixture, mixing until well combined.
- Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Gently fold in the chopped pistachios.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
How to Serve Pistachio Lemon Breakfast Bread
Once cooled, slice the bread and serve it plain, or spread with a bit of butter or cream cheese for extra richness. It pairs wonderfully with a cup of tea or coffee, making it ideal for a cozy breakfast or afternoon snack.
How to Store Pistachio Lemon Breakfast Bread
Store your Pistachio Lemon Breakfast Bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and store it in the refrigerator for up to a week. You can also freeze individual slices for up to 3 months!
Tips to Make Pistachio Lemon Breakfast Bread
- Use fresh lemons for the zest and juice to really enhance the flavor.
- Make sure not to overmix the batter; a few lumps are okay.
- Let the bread cool completely before slicing to keep it from becoming too crumbly.
Variation
If you want to switch things up, try adding dried cranberries or blueberries for a fruity twist. You can also experiment with different nuts, like almonds or walnuts, instead of pistachios.
FAQs
Q1: Can I use salted butter instead of unsalted?
A: Yes, you can use salted butter, but you might want to reduce the amount of added salt in the recipe.
Q2: How can I make this recipe gluten-free?
A: Substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum for a similar texture.
Q3: Can I make mini loaves instead of one large loaf?
A: Yes, you can pour the batter into mini loaf pans and reduce the baking time to about 25-30 minutes. Check with a toothpick to ensure they are done.
Enjoy making and sharing this delightful Pistachio Lemon Breakfast Bread—it’s sure to brighten anyone’s day!