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Pistachio Lemon Breakfast Bread with Lemon Glaze

This delightful Pistachio Lemon Breakfast Bread is a perfect balance of bright citrus and nutty flavor, creating a moist and tender loaf ideal for a morning treat or afternoon snack. Topped with a zesty lemon glaze, it's a refreshing start to any day.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Pistachio Lemon Bread
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter melted and cooled
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk (or 1/2 cup milk + 1/2 tbsp lemon juice, let sit 5 min)
  • 2 tbsp fresh lemon juice
  • 2 lemons zested (about 2 tablespoons zest)
  • 1/2 cup shelled pistachios finely ground
  • 1/4 cup shelled pistachios chopped, plus more for garnish
For the Lemon Glaze
  • 1 cup powdered sugar sifted
  • 2-3 tbsp fresh lemon juice start with 2 and add more as needed

Equipment

  • 9x5-inch Loaf Pan
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Rubber Spatula
  • Grater/Zester
  • Measuring cups and spoons
  • Wire cooling rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper leaving an overhang on the sides for easy removal.
Mix Dry Ingredients
  1. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Mix Wet Ingredients
  1. In a separate medium mixing bowl, whisk together the cooled melted butter, granulated sugar, eggs, and vanilla extract until well combined and lightened slightly.
  2. Stir in the buttermilk, 2 tablespoons of fresh lemon juice, and lemon zest until just combined.
Combine Batter & Add Pistachios
  1. Pour the wet ingredients into the dry ingredients. Mix with a rubber spatula until just combined. Be careful not to overmix; a few lumps are fine. Overmixing will result in a tough bread.
  2. Gently fold in the finely ground pistachios and chopped pistachios.
Bake the Bread
  1. Pour the batter evenly into the prepared loaf pan.
  2. Bake for 45-55 minutes, or until a wooden skewer inserted into the center of the loaf comes out clean. If the top starts to brown too quickly, you can tent it loosely with aluminum foil.
  3. Remove the bread from the oven and let it cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely.
Prepare & Apply Glaze
  1. While the bread cools, prepare the lemon glaze. In a small bowl, whisk together the sifted powdered sugar and 2 tablespoons of fresh lemon juice until smooth. If the glaze is too thick, add more lemon juice 1/2 teaspoon at a time until it reaches a drizzly consistency. If it's too thin, add a little more powdered sugar.
  2. Once the bread is completely cool, drizzle the lemon glaze over the top. Garnish with additional chopped pistachios, if desired.
  3. Allow the glaze to set for about 10-15 minutes before slicing and serving.

Notes

For best flavor, use fresh lemons for both zest and juice. Ensure ingredients like eggs and buttermilk are at room temperature for a smoother batter and better rise. Leftover bread can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days. It also freezes well, wrapped tightly, for up to 3 months. If you don't have buttermilk, you can make your own by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of regular milk and letting it sit for 5 minutes until slightly curdled.