Pistachio Lemon Breakfast Bread

Description:

This Pistachio Lemon Breakfast Bread is the perfect balance of nutty richness and refreshing citrus flavors. Packed with pistachios and bright lemon zest, this moist, slightly sweet bread makes for a delicious breakfast or snack. It’s easy to make and perfect for any occasion where you want something indulgent but not overly sweet.

Origin:

This breakfast bread combines the earthy flavor of pistachios with the bright, zesty notes of lemon, a popular pairing in Mediterranean-inspired desserts. It’s a modern twist on classic nut breads, adding an extra layer of flavor and texture.

Ingredients:

For the Bread:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest (from 1 lemon)
• 1/4 cup fresh lemon juice
• 1/2 cup buttermilk (or regular milk)
• 1/2 cup shelled pistachios, chopped

For the Lemon Glaze (Optional):

• 1/2 cup powdered sugar
• 1-2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest

Instructions:

Prepare the Bread:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Fold in the chopped pistachios, ensuring they are evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Make the Lemon Glaze (Optional):

9. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. If the glaze is too thick, add a little more lemon juice until you reach the desired consistency.
10. Drizzle the glaze over the cooled bread.

Tips for Success:

• For an extra crunchy topping, sprinkle some chopped pistachios on top of the bread before baking.
• If you don’t have buttermilk, you can use regular milk with a teaspoon of lemon juice or vinegar to create a similar effect.
• Make sure to let the bread cool completely before applying the glaze to prevent it from melting off.

Recommendations:

• Serve with a cup of tea or coffee for a delightful breakfast or brunch treat.
• Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Nutrition (per slice, approximate for 12 servings):

• Calories: ~220
• Protein: 4g
• Fat: 14g
• Carbohydrates: 24g
• Sugar: 14g
• Sodium: 150mg

This Pistachio Lemon Breakfast Bread offers a wonderful combination of nutty, tangy, and sweet flavors that will brighten up your morning!