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
- Preheat oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, salt, and lemon zest.
- In a large bowl, beat the eggs and sugar until light and combined. Stir in the yogurt, milk, oil, lemon juice, and vanilla extract.
- Gradually stir the dry ingredients into the wet ingredients until just combined.
- Fold in the chopped pistachios, reserving some for topping.
- Pour the batter into the prepared pan, smooth the top, and sprinkle remaining pistachios over the surface.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- 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.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 14g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg