Pistachio Lemon Bread
Pistachio lemon bread recipe Delicious breakfast bread Ultimate loaf
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf
- Category: Bread
- Cuisine: American
Ingredients
Scale
- 2 1/2 cups (300g) All-Purpose Flour
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 cup (1 stick, 113g) Unsalted Butter, softened
- 1 cup (200g) Granulated Sugar
- 2 large Eggs
- 2 tablespoons Lemon Zest, from about 2 lemons
- 1/4 cup Lemon Juice, freshly squeezed
- 1/2 cup Sour Cream
- 1 teaspoon Vanilla Extract
- 1/2 cup Shelled and roughly chopped Pistachios
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon zest, lemon juice, sour cream, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the chopped pistachios.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing and serving.
Notes
A delightful Pistachio Lemon Breakfast Bread infused with bright lemon zest and nutty pistachios. Moist, flavorful, and easy to make, perfect for brunch or a cozy treat.