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Pistachio Lemon Breakfast Bread

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Pistachio Lemon Breakfast Bread is a moist, lightly sweet loaf bursting with citrusy lemon and crunchy pistachios. It’s the perfect morning treat or afternoon snack, with a soft crumb, zesty flavor, and just the right amount of crunch.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (10 slices)
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon lemon zest
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup plain Greek yogurt or sour cream
  • 1/4 cup milk
  • 1/2 cup vegetable oil or melted butter
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2/3 cup shelled pistachios, chopped (plus extra for topping)

Instructions

  1. Preheat oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, salt, and lemon zest.
  3. In a large bowl, beat the eggs and sugar until light and combined. Stir in the yogurt, milk, oil, lemon juice, and vanilla extract.
  4. Gradually stir the dry ingredients into the wet ingredients until just combined.
  5. Fold in the chopped pistachios, reserving some for topping.
  6. Pour the batter into the prepared pan, smooth the top, and sprinkle remaining pistachios over the surface.
  7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Top with a lemon glaze (powdered sugar + lemon juice) for extra sweetness.
  • Swap in half whole wheat flour for a heartier texture.
  • Add dried cranberries or white chocolate chips for variation.
  • Use roasted salted pistachios but reduce added salt slightly.
  • Great toasted with a bit of butter or honey.

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