Pistachio Lemon Breakfast Bread
Bright and nutty, this Pistachio Lemon Breakfast Bread is tender, slightly tangy, and perfect for any morning. Easy to make and perfect for meal prep.
Ingredients
Main Ingredients
- 1 lemon Zest of 1 lemon Use organic if possible for more brightness.
- 1/2 cup milk Swap almond milk for a dairy-free option.
- 1 1/2 cups flour All-purpose flour works great; use a 1:1 gluten-free mix if needed.
- 1/2 cup sugar
- 1/2 cup chopped pistachios Buy shelled and unsalted for ease.
- 1 teaspoon baking powder
Instructions
Preparation
- Preheat oven to 350°F (175°C).
- Mix lemon zest, milk, flour, sugar, and baking powder together until combined, being careful not to overmix.
Combining Ingredients
- Fold in the chopped pistachios gently, then pour the batter into a greased loaf pan.
Baking
- Bake for 45-50 minutes or until a toothpick inserted comes out clean.
- Let cool for 10 minutes before serving.
Notes
For storage, wrap tightly and refrigerate for up to 4 days or freeze slices for up to a month. Reheat in a toaster or low oven to revive the crust. You can also swap nuts based on allergies or preferences.