Pistachio Lemon Breakfast Bread

There’s something about the combination of pistachio and lemon that feels like sunshine on a plate. This Pistachio Lemon Breakfast Bread has quickly become a staple in my household. It started on a whim—a day when I had a bag of pistachios begging to be used and a basket of lemons from my mom’s tree. I thought, why not combine the two? The result was a tender, moist loaf that’s tangy, nutty, and just sweet enough to feel indulgent.

What I love most about this recipe is how versatile it is. My kids enjoy it as an after-school snack, and my husband loves a slice with his morning coffee. It’s also a crowd-pleaser for brunches or gatherings—I’ve had friends request the recipe after just one bite. What makes it special is the balance: the bright lemon zest and juice cut through the richness of the pistachios and glaze, creating a harmony of flavors.

Every time I bake this bread, the house fills with the most irresistible aroma. My youngest runs into the kitchen, asking, “Is it ready yet?” Moments like these remind me why I treasure recipes like this one. They’re more than just food; they’re little traditions in the making. I’m excited to share this gem with you, and I promise, once you try it, you’ll find yourself coming back to it again and again.

Questions I Often Get Asked About This Recipe

Can I use salted pistachios?
Absolutely! If you use salted pistachios, just reduce the added salt in the recipe to balance the flavors.

Can I substitute another nut for pistachios?
Yes! Almonds or walnuts work well, but the unique flavor of pistachios is hard to beat.

Can I make this recipe dairy-free?
Yes, substitute the butter with a dairy-free alternative and use almond or oat milk instead of regular milk.

How do I store leftovers?
Store the bread in an airtight container at room temperature for up to three days or refrigerate for up to a week.

Can I freeze it?
Yes! Wrap the loaf tightly in plastic wrap, then foil, and freeze for up to three months. Thaw overnight in the refrigerator before serving.

What You Need to Make Pistachio Lemon Breakfast Bread

Ingredients:

1 ½ cups all-purpose flour

½ cup ground pistachios (plus extra for garnish)

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup unsalted butter, softened

¾ cup granulated sugar

2 large eggs

1 tsp vanilla extract

½ cup whole milk

Zest of 2 lemons

Juice of 1 lemon

¾ cup chopped pistachios

For the glaze:

1 cup powdered sugar

2-3 tbsp lemon juice

Lemon zest for garnish

Tools Needed:

Mixing bowls

Electric mixer

Loaf pan (9×5 inch)

Parchment paper

Whisk

How to Make Pistachio Lemon Breakfast Bread

Preheat the oven: Set your oven to 350°F (175°C) and line a loaf pan with parchment paper.

Mix dry ingredients: In a medium bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt. Set aside.

Cream butter and sugar: In a large bowl, use an electric mixer to cream the butter and sugar until light and fluffy, about 2-3 minutes.

Add wet ingredients: Beat in eggs one at a time, followed by the vanilla extract, lemon zest, and lemon juice.

Combine ingredients: Gradually mix the dry ingredients into the wet mixture, alternating with milk. Stir in the chopped pistachios.

Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack.

Make the glaze: Whisk powdered sugar and lemon juice until smooth. Drizzle over the cooled bread and sprinkle with lemon zest and pistachios.

Tips for Making the Best Pistachio Lemon Breakfast Bread

Use fresh lemons: Freshly squeezed lemon juice and zest are key to achieving a bright, tangy flavor.

Don’t overmix: Overmixing the batter can make the bread dense. Mix just until combined.

Toast the pistachios: Toasting the nuts before adding them to the batter enhances their flavor.

Adjust the glaze consistency: If the glaze is too thick, add a bit more lemon juice. If it’s too thin, add more powdered sugar.

Check for doneness: Every oven is different, so start checking the bread at the 50-minute mark.

Reader Reviews

⭐⭐⭐⭐⭐ “This bread was amazing! My kids devoured it, and my husband asked me to make it again next week.” — Sarah T.

⭐⭐⭐⭐ “Loved the flavors! I think I’ll add a bit more lemon zest next time for extra tang.” — Emily R.

⭐⭐⭐⭐⭐ “Perfect for brunch! I made this for a gathering, and everyone wanted the recipe.” — Laura M.

⭐⭐⭐⭐ “Good recipe, but mine turned out a bit dry. I might reduce the baking time next time.” — Mike L.

⭐⭐⭐⭐⭐ “Fantastic! I’ve made this twice already, and it’s become a family favorite.” — Jessica H.

Printable Recipe

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If You Enjoyed This Recipe, Please Share!

Sharing recipes is one of the best ways to spread joy. If you love this Pistachio Lemon Breakfast Bread, share it with your friends and family! Snap a photo, post it on social media, and tag me so I can see your creations. Who knows? You might just inspire someone else’s next favorite breakfast treat. Let’s bring a little more sunshine to everyone’s morning, one slice at a time!