Pistachio Lemon Breakfast Bread

Pistachio Lemon Breakfast Bread is a fresh, lightly sweet loaf I love making when I want something bright, nutty, and satisfying in the morning. The combination of citrusy lemon and crunchy pistachios gives this bread a unique flavor that’s perfect with a cup of coffee or tea. It’s moist, tender, and just the right amount of sweet to start the day off right—or enjoy as a midday snack.

Why You’ll Love This Recipe

I love how this bread blends the nutty flavor of pistachios with the zesty brightness of lemon. It’s not overly sweet, which makes it perfect for breakfast, but it still feels like a treat. The texture is soft and moist, with a subtle crunch from the chopped nuts. I also like how easy it is to make with simple ingredients and minimal prep. It holds up well for a few days, so I often make a loaf at the start of the week to enjoy whenever I need something quick and homemade.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Lemon zest

• Eggs

• Sugar

• Plain Greek yogurt or sour cream

• Milk

• Vegetable oil or melted butter

• Fresh lemon juice

• Vanilla extract

• Shelled pistachios, chopped (plus extra for topping)

Directions

1. I preheat the oven to 350°F and grease a 9×5-inch loaf pan or line it with parchment paper.

2. In a medium bowl, I whisk together the flour, baking powder, salt, and lemon zest.

3. In a large bowl, I beat the eggs and sugar until light and combined, then stir in the yogurt, milk, oil, lemon juice, and vanilla extract.

4. I gradually mix the dry ingredients into the wet mixture until just combined.

5. I fold in the chopped pistachios, reserving a handful to sprinkle on top.

6. I pour the batter into the prepared loaf pan, smooth the top, and add the extra pistachios.

7. I bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

8. After baking, I let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe makes 1 loaf (about 10 slices).
Prep time: 15 minutes
Bake time: 55 minutes
Total time: 1 hour 10 minutes

Variations

Sometimes I add a lemon glaze made from powdered sugar and lemon juice to drizzle over the top once the bread cools for a sweeter finish. If I want more texture, I mix in chopped dried cranberries or use half whole wheat flour for a heartier loaf. I’ve also made a muffin version of this recipe by dividing the batter into a muffin tin and baking for about 20–22 minutes.

storage/reheating

I store this bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. To keep it moist, I wrap it in plastic or foil. If I freeze it, I slice it first so I can take out just what I need. It reheats well in the microwave for 10–15 seconds or toasted lightly for a crisp edge.

FAQs

Can I use roasted salted pistachios?

Yes, I do sometimes—but I reduce the added salt slightly so the bread doesn’t turn out too salty.

Can I use lemon extract instead of lemon juice?

I prefer using fresh lemon juice and zest for the best flavor, but a small amount of lemon extract works in a pinch.

Can I make this bread dairy-free?

Yes, I use plant-based yogurt and milk, and swap the butter for oil or vegan butter.

Why did my bread sink in the middle?

That can happen if the batter is overmixed or the loaf is underbaked. I always check with a toothpick to make sure it’s fully done.

Can I toast this bread?

Absolutely. I toast slices and sometimes spread a little butter or honey on top—it’s delicious.

Conclusion

Pistachio Lemon Breakfast Bread is a flavorful, feel-good recipe I turn to when I want something easy yet special. With its soft crumb, bright lemon taste, and crunchy pistachios, it’s a loaf that brings a little sunshine to my mornings. Whether I’m enjoying it warm out of the oven or with coffee on a busy weekday, it never disappoints.

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