Hello, dear readers! Today, I’m thrilled to share a recipe that brings a delightful burst of flavor to your breakfast table—Pistachio Lemon Breakfast Bread. This recipe has a special place in my heart, as it reminds me of a lovely trip I took to Sicily a few years ago. Wandering through the vibrant markets, I was captivated by the abundance of fresh lemons and pistachios, two ingredients that define the essence of Mediterranean cuisine. The memory of enjoying a slice of lemon-infused cake with a cup of espresso at a quaint cafe inspired me to recreate that experience at home.
One of the things I love about this Pistachio Lemon Breakfast Bread is its perfect balance of tangy lemon and rich pistachio. The Greek yogurt in the recipe ensures a moist and tender crumb, while the lemon glaze adds a sweet, citrusy finish that makes every bite a joy. If you’re like me and enjoy experimenting in the kitchen, there are a few tweaks you might consider. For instance, adding a handful of dried cranberries or blueberries to the batter can introduce a delightful burst of fruity flavor. Alternatively, you could substitute almond extract for vanilla to give the bread a slightly different, yet equally delicious, nutty undertone.
This bread is perfect for a leisurely weekend breakfast or a special brunch with friends and family. It’s easy to make yet impressive enough to earn you plenty of compliments. Plus, it’s a wonderful way to use up any extra lemons and pistachios you might have in your pantry. Whether you enjoy it with a cup of coffee in the morning or as an afternoon snack, this Pistachio Lemon Breakfast Bread is sure to become a favorite in your household.
Pistachio Lemon Breakfast Bread
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Ingredients
- 1 cup granulated sugar
- 2 tablespoons lemon juice, fresh
- ½ cup plain Greek yogurt
- 2 teaspoons baking powder
- ½ cup softened butter, unsalted
- 1 tablespoon vanilla extract
- 1 teaspoon kosher salt
- 3 large eggs
- 1 ½ cups all-purpose flour
- 1 cup roasted, unsalted crushed pistachios
- 2 tablespoons lemon zest, fresh
- 1 ½ cups powdered sugar
- 3 tablespoons chopped pistachios
- 1 lemon, zest freshly grated
- 2 tablespoons lemon juice, fresh
Directions
- Preheat your oven to 350°F and coat a 9×5 loaf pan with nonstick baking spray.
- In a small bowl, mix the flour, baking powder, salt, and crushed pistachios.
- In an electric mixer, cream the softened butter and granulated sugar until light and fluffy, about 5 minutes. Scrape down the sides and bottom of the bowl occasionally.
- Add the eggs one by one, beating well after each addition. Mix in the lemon juice, lemon zest, and vanilla extract.
- Gradually blend in half of the dry mixture, then add the Greek yogurt, followed by the remaining dry ingredients. Mix until just combined, scraping the bowl as needed.
- Pour the batter into the prepared loaf pan. Bake for 55 to 65 minutes, or until the center is set and the top is golden brown.
- Remove the loaf from the oven and let it cool in the pan for 30 minutes. Then, take the loaf out of the pan and let it cool completely on a wire rack.
- For the lemon glaze, whisk together the powdered sugar, lemon juice, and lemon zest in a large bowl until smooth.
- Drizzle the glaze over the cooled loaf and sprinkle with chopped pistachios.
FAQs:
Can I use regular yogurt instead of Greek yogurt?
Yes, you can use regular yogurt, but Greek yogurt provides a thicker consistency and richer flavor. If using regular yogurt, you might want to reduce the amount slightly to avoid a runny batter.
What can I substitute for pistachios if I’m allergic?
If you’re allergic to pistachios, you can substitute with other nuts like almonds or walnuts. Alternatively, you can omit the nuts entirely and add dried fruits or seeds.
How should I store the Pistachio Lemon Breakfast Bread?
Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months.
Can I use a different type of flour?
You can substitute all-purpose flour with whole wheat flour for a denser texture, or use a gluten-free flour blend if you need a gluten-free option. Adjust the liquid ingredients as needed to maintain the right batter consistency.
Why did my bread turn out dense and not fluffy?
If your bread is dense, it could be due to overmixing the batter, which develops gluten and makes the bread tough. Make sure to mix until just combined. Also, check that your baking powder is fresh and not expired.
Can I add other flavorings to the bread?
Yes, you can add other flavorings such as a teaspoon of almond extract or a handful of dried fruits like cranberries or blueberries for added texture and taste.
Pistachio Lemon Breakfast Bread
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- 1 lemon zest freshly grated
- 1 cup plain Greek yogurt
- ½ cup unsalted butter softened
- ½ cup crushed pistachios roasted, unsalted
- 1 cup granulated sugar
- 3 large eggs
- 2 tablespoons fresh lemon zest
- 1 ½ cups powdered sugar
- 2 tablespoons fresh lemon juice
- 3 tablespoons chopped pistachios
Instructions
- Preheat your oven to 350°F. Prepare a 9x5 loaf pan with nonstick baking spray.
- In a small bowl, combine the flour, baking powder, salt, and crushed pistachios.
- In your electric mixer, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which should take about 5 minutes. Occasionally scrape down the sides and bottom of the bowl. Add the eggs one at a time, beating well after each addition. Mix in the fresh lemon juice, lemon zest, and vanilla extract.
- Gradually mix in half of the dry ingredients. Then, add the Greek yogurt, followed by the remaining dry ingredients. Continue to mix until just combined, ensuring you scrape down the bowl as needed.
- Pour the batter into the prepared loaf pan. Bake for 55 to 65 minutes, or until the loaf's center is set and the top is golden brown. Once done, remove the loaf from the oven and let it cool in the pan for 30 minutes. Carefully remove the loaf from the pan and allow it to cool completely on a wire rack. Once cooled, drizzle with the lemon glaze and sprinkle with chopped pistachios.
Lemon Glaze:
- In a large bowl, whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth. Drizzle the glaze over the cooled loaf and finish by sprinkling with chopped pistachios.
