Pistachio Lemon Breakfast Bread
Bake this Pistachio Lemon Breakfast Bread tested in my Texas kitchen So easy and delicious perfect for brunch family approved Get the recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf
- Category: Breakfast Bread
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup (1 stick) unsalted butter, softened
- 2 large eggs
- ½ cup sour cream
- ¼ cup milk
- 2 tablespoons lemon zest (from about 2 lemons)
- ¼ cup lemon juice (from about 2 lemons)
- ½ teaspoon vanilla extract
- ½ cup shelled pistachios, roughly chopped
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the sour cream, milk, lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the chopped pistachios.
- Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the reserved pistachios on top, if desired.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Cover the loaf with foil after about 40 minutes to prevent the top from getting too brown.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
This Pistachio Lemon Breakfast Bread recipe has become a new favorite in our house, and I’ve made it at least a dozen times in my kitchen, tweaking it until it’s just right – moist, flavorful, and bursting with bright citrus notes. You’re going to love how easy it is to bake, and how it instantly elevates any morning into something special.
Find it online: https://familiesrecipes.com/pistachio-lemon-bread/