Go Back
Slices of Pistachio Lemon Breakfast Bread on a plate garnished with lemon zest

Pistachio Lemon Breakfast Bread

A bright and buttery loaf enriched with lemon zest and crunchy pistachios, perfect for slow weekend mornings or as a seasonal treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups flour All-purpose flour works well.
  • 0.5 cups sugar You can substitute half with maple syrup or honey.
  • 1 tsp baking powder
Wet Ingredients
  • 0.5 cups milk Whole milk is recommended for tenderness.
  • 1 unit lemon zest Zest one lemon for a bright flavor.
Add-Ins
  • 0.5 cups chopped pistachios (shelled) Roasted or raw pistachios can be used.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. In a large bowl, whisk flour, sugar, and baking powder.
  3. In a separate bowl, combine lemon zest and milk.
Mixing
  1. Add the milk mixture to the dry ingredients and stir until just combined.
  2. Fold in the chopped pistachios.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 45-50 minutes or until a toothpick comes out clean.
Cooling and Serving
  1. Let cool in the pan for 10-15 minutes, then transfer to a cooling rack.
  2. Optional: Drizzle a simple glaze made from powdered sugar and lemon juice over the cooled loaf.

Notes

For a richer loaf, you may fold in a lightly beaten egg and melted butter. Store wrapped at room temperature for up to 3 days or freeze for up to 3 months.