Step-by-step instructions
Preheat the oven to 350°F (175°C) and grease and flour a loaf pan.
Mix dry ingredients: In a large bowl, whisk together the flour, chopped pistachios, sugar, baking powder, baking soda, and salt until combined.
Prepare wet ingredients: In another bowl, beat the eggs. Then add vegetable oil, yogurt, milk, vanilla extract, and lemon zest. Stir until fully combined.
Combine mixtures: Pour the wet ingredients into the dry mixture, stirring gently until just combined. Avoid over-mixing to keep the loaf tender.
Bake: Transfer the batter into the prepped loaf pan, smoothing the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool down: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional glaze: For a sweet finish, whisk powdered sugar with lemon juice until smooth. Drizzle over the cooled loaf and sprinkle with additional chopped pistachios for flair.
Best ways to enjoy it
Slicing into a warm piece of Pistachio Lemon Breakfast Bread, you’ll find it wonderfully moist and flavorful. Enjoy it fresh with a dollop of butter, or pair it with a cup of tea or coffee for a delightful breakfast experience. You might also consider serving it alongside fresh fruit or yogurt for a more balanced meal. If you have leftovers, it makes for a perfect snack throughout the week!
How to store
To keep your Pistachio Lemon Breakfast Bread fresh, store it in an airtight container at room temperature for up to three days. If you find yourself with too much bread (a rare occurrence!), you can freeze slices wrapped in plastic wrap and placed in a freezer-safe bag. When you’re ready to enjoy it again, just thaw at room temperature or pop a slice in the toaster for a quick reheat.
Helpful cooking tips
Measure accurately: Pay attention to how you measure flour. Too much can lead to a dense loaf. Use the spoon-and-level method for best results.
Room temperature ingredients: Ensure your eggs and yogurt are at room temperature for better emulsification and a smoother batter.
Don’t rush the cooling: Allow the bread to cool completely before slicing. This helps set the crumb and enhances flavor.
Creative twists
Feel free to experiment with different flavors and textures. Swap out the pistachios for walnuts or almonds for a nutty alternative. Add a dash of poppy seeds for visual interest or mix in dried fruits like cranberries for a sweet surprise. For a spice kick, consider adding a sprinkle of cardamom or cinnamon in the dry mix!
FAQs
What is the prep time for Pistachio Lemon Breakfast Bread?
The prep time is relatively quick, taking about 15-20 minutes to gather your ingredients and mix everything together.
Can I make this bread ahead of time?
Absolutely! This bread can be made a day in advance. In fact, it tastes even better after a night of resting, allowing the flavors to meld together.
How do I know when the bread is done?
A toothpick inserted into the center should come out clean or with a few moist crumbs attached. If the bread browns quickly, cover it loosely with foil towards the end of baking.
Can I substitute the yogurt?
Yes! Greek yogurt can be used for a thicker texture, or you can try sour cream for a tangy lift. Nut-based yogurts can also work for a dairy-free version.
By following this guide, you’ll not only satisfy your taste buds but also impress anyone lucky enough to share your kitchen. Happy baking!
