Description
Pistachio Lemon Breakfast Bread
Ingredients:
1 1/2 cups all-purpose flour
1 cup shelled pistachios, finely chopped
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs
1/2 cup vegetable oil
1/2 cup plain yogurt
1/4 cup milk
1 teaspoon vanilla extract
Zest of 1 lemon
Directions:
Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
In a large bowl, whisk together the flour, chopped pistachios, sugar, baking powder, baking soda, and salt.
In another bowl, beat the eggs, then add the vegetable oil, yogurt, milk, vanilla extract, and lemon zest. Mix until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
For the glaze, whisk together 1 cup powdered sugar and 2 tablespoons lemon juice until smooth. Drizzle over the cooled loaf and sprinkle with additional chopped pistachios.
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Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, preheat your oven to 350°F (175°C) and thoroughly prepare a standard 9×5-inch loaf pan by greasing and flouring it, or lining it with parchment paper. In a large mixing bowl, combine all dry ingredients: flour, finely chopped pistachios, sugar, baking powder, baking soda, and salt. Whisk them together to ensure even distribution of leavening agents.
In a separate medium bowl, beat the three eggs until slightly frothy. Then, add the vegetable oil, plain yogurt, milk, vanilla extract, and freshly grated lemon zest. Whisk this wet mixture vigorously until it is completely smooth and emulsified. Next, create a well in the center of your dry ingredients and pour the wet mixture in. Using a spatula, gently fold the batter together. The key is to mix until just combined; a few streaks of flour are okay. Overmixing will lead to a tough, dense bread.
Transfer the batter to your prepared pan, smoothing the top. Bake on the center rack for 50-60 minutes. Start checking at 50 minutes by inserting a toothpick into the center—it should come out clean or with a few moist crumbs. Cool in the pan for exactly 10 minutes before turning it out onto a wire rack to cool completely. Finally, prepare the glaze by whisking powdered sugar and fresh lemon juice, then drizzle and garnish with extra pistachios.
Serving Suggestions
This versatile bread is perfect for more than just breakfast. Enjoy a thick slice toasted with a light spread of cream cheese or honey-sweetened Greek yogurt. For an elegant brunch, serve it alongside fresh berries and a dollop of lemon curd. It also makes a delightful afternoon snack with a cup of tea or coffee. For a dessert option, warm a slice and serve it with a scoop of vanilla bean ice cream.
How-to Summary
In brief: Mix dry ingredients. Whisk wet ingredients separately. Combine wet and dry until just mixed. Bake at 350°F for 50-60 minutes. Cool completely before glazing with a simple mix of powdered sugar and lemon juice.
Frequently Asked Questions
Can I use Greek yogurt instead of plain yogurt?
Yes, full-fat Greek yogurt is an excellent substitute and will yield a slightly denser, richer crumb. If the batter seems too thick, add a tablespoon of extra milk.
How should I store this bread?
Store the glazed bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months.
Can I make this recipe into muffins?
Absolutely. Divide the batter into a lined muffin tin and bake at 350°F for 18-22 minutes. The recipe yields about 12 standard muffins.
My bread is browning too quickly. What should I do?
If the top is browning too fast, tent it loosely with aluminum foil for the remainder of the baking time. This will allow the center to cook through without over-browning the crust.
Is there a nut-free alternative to pistachios?
For a nut-free version, you can omit the pistachios entirely or replace them with an equal amount of old-fashioned rolled oats or sunflower seeds for a similar texture.
Common Mistakes to Avoid
- Overmixing the Batter: This develops the gluten in the flour, leading to a tough, rubbery texture. Fold gently until no large dry streaks remain.
- Using Whole or Coarsely Chopped Pistachios: Finely chopping the nuts ensures they distribute evenly and don’t sink to the bottom of the loaf.
- Glazing While Warm: Applying the lemon glaze to a warm loaf will cause it to melt and soak in, resulting in a soggy top and less defined flavor. Always cool completely.
- Incorrect Pan Size: Using a pan that is too small can cause the batter to overflow. A standard 9×5-inch loaf pan is ideal.
Conclusion
This Pistachio Lemon Breakfast Bread is a delightful fusion of nutty richness and bright citrus flavor, perfect for starting your day or enjoying a sweet treat. By following the detailed guide and avoiding common pitfalls, you can achieve a moist, tender loaf with a beautiful crumb and a tangy glaze. Its versatility in serving makes it a wonderful addition to any meal. We hope you love baking and sharing this recipe as much as we do.