Lemon Pistachio Bread
If you’re looking for a bright citrus flavor profile to start off your day, take to brunch, serve as dessert with ice cream, or enjoy as a snack, Lemon Bread is a great option. You have the tartness of the lemon, a sweet sugar glaze, and the texture of pistachios to make your taste buds sing. This recipe is for an 8 ½ x 4 ½ loaf pan.
Ingredients
- ¾ c. Whole buttermilk ((not low fat) **)
- 1 ¼ Lemon, (juiced (¼ cup))
- 2 tsp Lemon zest **
- 2 c. All-purpose flour
- 1 tsp Baking powder
- ½ tsp Kosher salt
- 6 tbsp Unsalted butter, (room temperature)
- 1 c. White sugar
- 2 large eggs
- ½ c. Crushed pistachios ( (unsalted) **)
** Substitutions
- Buttermilk: Plain Greek yogurt
- Lemon zest: Orange zest
- Pistachios: 2 tbsp poppy seeds
GLAZE INGREDIENTS
- ¼ c. Fresh lemon juice
- ½ c. Powdered sugar
Instructions
- Set your oven to 350F.
- Grease the loaf pan lightly. An oil spray works. **
- Stir together the buttermilk, lemon juice, and lemon zest
- Set aside.
- Whisk the flour, baking soda, baking powder, and salt.
- Set aside.
- In your
- Put the butter and sugar in your mixer, beating until smooth.
- Add one egg, continuing to mix until everything is incorporated.
- Add the dry ingredients to the wet ¼ cup at a time
- After the first ¼, add the second egg.
- Finish adding the next 3 1/4 cup portions of dry mix.
- Blend until uniform
- Pour into the baking pan
- Bake for 55-60 minutes, checking at 45 minutes to see if it’s browning too quickly.
- If so, tent the bread with aluminum foil.
- While you’re waiting on the bread, mix the lemon juice and powdered sugar together.
- Keep stirring until there are no lumps.
- Pour ⅓ of the glaze mixture over the bread while it’s still hot (it will sink in)
- Drizzle the rest over the top once the bread is cool to the touch
Notes
For a decorative element, add thin lemon slices to the top.
** Tip: you can line the pan with parchment paper instead. This will help you lift the bread out easily.