There’s something so comforting about a freshly baked loaf in the morning, especially when it’s filled with the refreshing brightness of lemon and the rich nuttiness of pistachios. This Pistachio Lemon Breakfast Bread strikes the perfect balance: moist, tender, and just sweet enough to enjoy with your morning coffee or as an afternoon treat.
The yogurt and milk keep the crumb soft, while the pistachios add texture and depth. A simple lemon glaze on top makes it extra special, turning this loaf into a bakery-style delight you can easily make at home.
Why You’ll Love This Recipe
- Bright and refreshing – The lemon zest and glaze bring a burst of citrus flavor.
- Nutty and satisfying – Chopped pistachios add crunch and richness.
- Moist and tender – Thanks to yogurt, oil, and eggs, the bread stays soft for days.
- Versatile – Perfect for breakfast, brunch, or as a sweet afternoon snack.
Ingredients
For the bread:
- 1 ½ cups all-purpose flour
- 1 cup shelled pistachios, finely chopped
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs
- ½ cup vegetable oil
- ½ cup plain yogurt
- ¼ cup milk
- 1 teaspoon vanilla extract
- Zest of 1 lemon
For the glaze (optional):
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- Extra chopped pistachios, for garnish
Instructions
1. Prepare the pan
Preheat the oven to 350°F (175°C). Grease and flour a loaf pan, or line it with parchment paper for easy removal.
2. Mix dry ingredients
In a large bowl, whisk together the flour, pistachios, sugar, baking powder, baking soda, and salt.
3. Mix wet ingredients
In a separate bowl, whisk the eggs, then add oil, yogurt, milk, vanilla, and lemon zest. Mix until smooth.
4. Combine batter
Pour the wet ingredients into the dry mixture. Stir gently until just combined—do not overmix, as this can make the bread dense.
5. Bake the loaf
Transfer the batter into the prepared pan. Smooth the top and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool
Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Add glaze
For the glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled bread, then sprinkle with extra pistachios if desired.
Tips for Success
- Toast the pistachios before chopping for an even richer flavor.
- Check early at the 50-minute mark, as ovens vary.
- Don’t skip the glaze if you love extra lemon flavor—it makes the loaf shine.
Serving & Storage
- Slice and serve with coffee, tea, or a light breakfast spread.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freeze slices (unglazed) for up to 2 months. Thaw and glaze before serving.