Pistachio Lemon Bread is filled with bright citrus flavors and nutty pistachios. Its tender crumb and lemony glaze are delicious.
Lemon is one of my favorite flavors, which is why I share so many zesty, zingy recipes. If you are a fellow lemon lover and are looking for a twist on your favorite lemon loaf, this pistachio lemon bread might just become your new favorite. The nutty crunch of pistachios paired with lemon is refreshing. It’s perfect for afternoon tea, weekend brunch or a sweet breakfast treat. Be sure to make an extra loaf or two to keep in the freezer to enjoy later or to share with family and friends.
Why You Will Love Pistachio Lemon Bread
- It’s bright, zesty, nutty and refreshing.The lemon zest and lemon juice bring a tangy flavor that pairs well with the sweet, and salty pistachios.
- Although it looks and tastes like something a from your local bakery this bread is made with simple ingredients and comes together quickly.
- Is a great addition to breakfast, fika, brunch, gift baskets and to serve at the holidays on your dessert buffet.
Need more lemon recipes? Try my Lemon Blueberry Lavender Bread, Lemon Loaf Cake with Glaze, Lemon Crumb Bars or Italian Lemon Ricotta Loaf Cake and refreshing Basil Lemonade.
What You Need to Make Lemon Pistachio Loaf Cake
Lemons are the star in this bread and the use of the juice and the zest give this bread it brightens, citrus flavor.
- 1 12/ cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lemon zest
- 1 tablespoon vanilla extract
- 1/2 cup plain greek yogurt or sour cream, room temperature
- 1/2 cup pistachios, chopped
- For the lemon glaze
- zest from 1 lemon
- 11/2 cups powdered sugar
- 2 tablespoons fresh lemon juice
Step-by-Step Instructions
- In a small bowl add the granulated sugar and the lemon zest, massage the zest into the sugar so that the oils are released, set aside.
- Preheat oven to 350F. Prepare a 9 x 5 inch loaf pan with cooking spray and line with parchment paper. Be sure there is a little parchment overhang, it makes it easier to remove the quick bread from the pan.
- In a medium bowl whisk together the dry ingredients, the flour, baking powder and salt, set aside.
- In the bowl of a stand mixer fitted with a paddle attachment cream together the softened butter and the lemon sugar until light and fluffy. Scrape the sides and the bottom of the bowl with a rubber spatula to be sure all of the butter and sugar are mixed. You can also use an electric mixer.
- Beat the eggs one at a time, then stir in the lemon juice and vanilla extract.
- Alternate adding the dry ingredients and the Greek yogurt to the wet ingredients. Mix each addition until just combined. You do not want to over mix the batter. Be sure to scrape the sides and the bottom of the bowl.
- Fold in the chopped pistachios(if using). Save 1 Tablespoon to garnish the bread when glazed.
- Pour the batter into the prepared loaf pan and bake cake for 50-60 minutes or until the top is golden brown and a toothpick or skewer inserted into the center comes out clean. Let the cake cool on a wire rack in the pan for 10-15 minutes, then life cake from pan and let cool on the cooling rack.
- Prepare the glaze while the bread is cooling. In a small bowl mix together the powdered sugar, lemon zest and lemon juice. Mix until smooth. If the glaze is too thick add more lemon juice or a little almond milk or whole milk.
- When the bread is cool drizzle the glaze over the top of the loaf and sprinkle with chopped reserved pistachios. Slice and enjoy.
Recipe Variations
- Make it gluten free, swap all-purpose flour for a gluten-free baking blend.
- Fold in fresh or frozen blueberries, toss them lightly in flour before mixing to prevent them sinking to the bottom of the loaf cakes.
- Change up the pistachios for pecans, macadamia nuts, or hazelnuts. Or skip the nuts and add seeds.
- Make mini loaves or muffins, mivide the batter into mini loaf pans or muffin tins for individual servings perfect for gift baskets, meal prep or on-the-go breakfasts.
- Add pinch of cardamom powder, it’s delicious with the lemon and nuts.
- For extra citrus flavor, add a bit of orange zest alongside with the lemon.
What To Serve With Pistachio Lemon Bread
How to store Leftover Lemon Pistachio Bread
Store leftover bread in an airtight container or wrap it well with plastic wrap or foil. It will keep fresh for up to 3 days at room temperature. For longer storage, wrap the cooled bread in plastic wrap, then place it in a freezer bag or container. Freeze for up to 2 months.
Ways to Use Leftover Lemon Loaf
- Make French toast for your weekend brunch. The lemon and pistachio flavors give classic French toast a citrusy twist.
- Cube the bread and use it in a bread pudding recipe with custard, cream, and extra lemon zest for a delicious dessert.
- Cut stale bread into small cubes, toss with a bit of olive oil and bake until crisp. The croutons add crunch and flavor to salads. Or they could be placed in a bowl and topped with macerated berries.
FAQs
Is it possible to make this bread nut-free?
Yes, omit the pistachios or replace them with seeds like sunflower or pumpkin seeds to keep some crunch without the nuts.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is best, but in a pinch, bottled lemon juice will work. Use slightly less because it may be more concentrated.
How do I store leftover lemon bread to keep it fresh?
Wrapped bread in plastic wrap or an airtight container at room temperature. For longer storage, freeze bread for up to 3 months.
Can I double this recipe?
Yes, you can double the ingredients for this lemon loaf. Just make sure to bake in two separate pans.
Until Next Time
I hope that you enjoyed this Pistachio lemon bread. It is an easy recipe with a delicious balance of sweet, tart, nutty crunch flavor. Plus, the tweaks and variations mean you can add or subtract whatever you like to make this recipe to suit your taste and dietary requirements.
What is your favorite lemon recipe? Lemon bars? Lemon cake? Lemon Pie?
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Pistachio Lemon Bread Recipe
Pistachio Lemon Bread is filled with bright citrus flavors and nutty pistachios. Its tender crumb and lemony glaze are delicious.
- Total Time: 0 hours
- Yield: 1 loaf 1x
Ingredients
1 12/ cups all purpose flour
2 teaspoons baking powder
1/2 cup unsalted butter, softened
1 cup granulated sugar
3 large eggs, room temperature
2 tablespoons fresh lemon juice
2 tablespoons fresh lemon zest
1/2 cup plain greek yogurt or sour cream, room temperature
1/2 cup pistachios, chopped
For the lemon glaze
1 lemon zested
11/2 cups powdered sugar
2 tablespoons fresh lime juice
Instructions
- In a small bowl add the granulated sugar and the lemon zest, massage the zest into the sugar so that the oils are released, set aside.
- Preheat oven to 350F. Prepare a 9 x 5 inch loaf pan with cooking spray and line with parchment paper. Be sure there is a little parchment overhang, it makes it easier to remove the quick bread from the pan.
- In a medium bowl whisk together the dry ingredients, the flour, baking powder and salt, set aside.
- In the bowl of a stand mixer fitted with a paddle attachment cream together the softened butter and the lemon sugar until light and fluffy. Scrape the sides and the bottom of the bowl with a rubber spatula to be sure all of the butter and sugar are mixed. You can also use an electric mixer.
- Beat the eggs one at a time, then stir in the lemon juice and vanilla extract.
- Alternate adding the dry ingredients and the Greek yogurt to the wet ingredients. Mix each addition until just combined. You do not want to over mix the batter. Be sure to scrape the sides and the bottom of the bowl.
- Fold in the chopped pistachios(if using). Save 1 Tablespoon to garnish the bread when glazed.
- Pour the batter into the prepared loaf pan and bake cake for 50-60 minutes or until the top is golden brown and a toothpick or skewer inserted into the center comes out clean. Let the cake cool on a wire rack in the pan for 10-15 minutes, then life cake from pan and let cool on the cooling rack.
- Prepare the glaze while the bread is cooling. In a small bowl mix together the powdered sugar, lemon zest and lemon juice. Mix until smooth. If the glaze is too thick add more lemon juice or a little almond milk or whole milk.
- When the bread is cool drizzle the glaze over the top of the loaf and sprinkle with chopped reserved pistachios. Slice and enjoy.
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baked
On My Radar~ Lemons
