Lemon and Pistachio Bread is a delightful treat that brings together the bright, zesty flavor of lemons and the rich, nutty crunch of pistachios. This easy-to-follow recipe is perfect for any occasion, whether you’re hosting a brunch, enjoying a quiet afternoon at home, or looking for a thoughtful gift. With its vibrant taste and inviting aroma, this bread is sure to impress friends and family alike.
Ingredients
- 2 cups wheat flour (240 g)
- 1 cup sugar (200 g)
- 1 teaspoon baking powder (4 g)
- 1/2 teaspoon baking soda (2 g)
- 1/4 teaspoon salt (1.5 g)
- 1/2 cup unsalted butter, softened (113 g)
- 2 large eggs
- 1 teaspoon vanilla essence (5 ml)
- 1/2 cup plain Greek yogurt (120 g)
- Zest of 2 lemons
- Juice of 1 lemon
- 1 cup shelled pistachios, coarsely chopped (150 g)
Directions
- Preheat the oven to 180°C (350°F) and grease a loaf pan (23×13 cm).
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, use an electric mixer to beat the softened butter until creamy.
- Add the eggs, one at a time, beating well after each addition.
- Incorporate the vanilla, Greek yogurt, lemon zest, and lemon juice into the mixture and mix until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Be cautious not to overmix, as this could make the dough tough.
- Gently fold in the chopped pistachios, ensuring they are evenly distributed throughout the dough.
- Pour the batter into the prepared loaf pan and smooth the surface with a spatula.
- Bake for 45 to 50 minutes. To check for doneness, insert a toothpick into the center; it should come out clean.
- Allow the bread to cool in the pan for 10 minutes, then carefully turn it out onto a cooling rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Servings: 8-10 slices
- Nutrition Info (per slice): Approximately 200 calories, 8 g fat, 28 g carbohydrates, 4 g protein.
How to serve
Lemon and Pistachio Bread is incredibly versatile and pairs wonderfully with a variety of accompaniments. Serve it warm or at room temperature for breakfast, alongside a cup of tea or coffee. You can also top it with a light dusting of powdered sugar, a dollop of Greek yogurt, or even a spread of cream cheese. For a delightful dessert option, consider serving it with fresh berries or a scoop of lemon sorbet.
FAQs
1. Can I use different nuts instead of pistachios?
Absolutely! While pistachios add a unique flavor, you can substitute them with walnuts, almonds, or pecans.
2. How should I store leftover Lemon and Pistachio Bread?
Store the bread in an airtight container at room temperature for up to three days. For longer storage, you can freeze slices wrapped in plastic wrap.
3. Can I make this recipe gluten-free?
Yes! You can replace the wheat flour with a gluten-free flour blend. Make sure to check that the other ingredients are also gluten-free.
Lemon and Pistachio Bread
A delightful treat that combines the bright flavor of lemons and the crunch of pistachios, perfect for any occasion.
Dry Ingredients
- 2 cups wheat flour ((240 g))
- 1 cup sugar ((200 g))
- 1 teaspoon baking powder ((4 g))
- 1/2 teaspoon baking soda ((2 g))
- 1/4 teaspoon salt ((1.5 g))
Wet Ingredients
- 1/2 cup unsalted butter, softened ((113 g))
- 2 large eggs
- 1 teaspoon vanilla essence ((5 ml))
- 1/2 cup plain Greek yogurt ((120 g))
- Zest of 2 lemons
- Juice of 1 lemon
Add-ins
- 1 cup shelled pistachios, coarsely chopped ((150 g))
Preparation
- Preheat the oven to 180°C (350°F) and grease a loaf pan (23×13 cm).
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, use an electric mixer to beat the softened butter until creamy.
- Add the eggs, one at a time, beating well after each addition.
- Incorporate the vanilla, Greek yogurt, lemon zest, and lemon juice into the mixture and mix until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Be cautious not to overmix.
- Gently fold in the chopped pistachios, ensuring they are evenly distributed throughout the dough.
- Pour the batter into the prepared loaf pan and smooth the surface with a spatula.
Baking
- Bake for 45 to 50 minutes. To check for doneness, insert a toothpick into the center; it should come out clean.
- Allow the bread to cool in the pan for 10 minutes, then carefully turn it out onto a cooling rack to cool completely.
Serve warm or at room temperature. Pairs well with coffee, cream cheese, or fresh berries.