Pistachio Lemon Breakfast Bread

### Instructions:

#### 1. **Preheat the Oven**:
– Preheat your oven to **350°F (175°C)** and grease or line a loaf pan with parchment paper for easy removal of the bread after baking.

#### 2. **Prepare the Dry Ingredients**:
– In a medium bowl, whisk together the **flour**, **baking powder**, **baking soda**, and **salt**. Set aside.

#### 3. **Cream the Butter and Sugar**:
– In a large bowl, cream the **softened butter** and **granulated sugar** together using an electric mixer. Beat until the mixture is light and fluffy, about **3-4 minutes**.

#### 4. **Add Eggs and Lemon**:
– Add the **eggs**, one at a time, mixing well after each addition. Then stir in the **vanilla extract**, **lemon zest**, and **fresh lemon juice**. The lemon will add a burst of freshness that pairs beautifully with the pistachios.

#### 5. **Incorporate the Dry Ingredients and Yogurt**:
– Gradually add the dry ingredients to the butter mixture, alternating with the **yogurt**. Begin and end with the flour mixture. Mix until just combined; be careful not to overmix to keep the bread tender.

#### 6. **Add the Pistachios**:
– Gently fold in the **chopped pistachios**, ensuring they are evenly distributed throughout the batter.

#### 7. **Pour the Batter into the Pan**:
– Transfer the batter into the prepared loaf pan and smooth the top with a spatula. If desired, sprinkle extra **chopped pistachios** on top for an added crunch.

#### 8. **Bake**:
– Bake the bread in the preheated oven for **55-65 minutes**, or until a toothpick inserted into the center comes out clean. The bread should have a golden-brown crust and a slight bounce when pressed gently.

#### 9. **Cool the Bread**:
– Allow the bread to cool in the pan for about **10 minutes** before transferring it to a wire rack to cool completely.

#### 10. **Optional Lemon Glaze**:
– For an extra layer of sweetness and flavor, make a quick **lemon glaze** by whisking together **powdered sugar** and a few teaspoons of **lemon juice** until smooth. Drizzle the glaze over the cooled bread for a glossy, sweet finish.

### Tips for the Perfect Pistachio Lemon Breakfast Bread:

– **Use Fresh Lemon Zest**: Freshly grated lemon zest adds the brightest, most vibrant flavor to the bread. Avoid using pre-grated lemon zest from a jar, as it may lack the intensity of fresh zest.
– **Toast the Pistachios (Optional)**: For a deeper nutty flavor, you can lightly toast the pistachios in a dry pan for a few minutes before adding them to the batter. This step enhances their aroma and flavor.
– **Don’t Overmix**: Overmixing the batter can lead to dense bread, so stir just until the ingredients are combined.
– **Adjust the Sweetness**: If you prefer a sweeter bread, you can add a little more sugar or use the glaze to provide that extra sweetness.
– **Store Properly**: To keep the bread moist, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3-4 days. It also freezes well for up to 2 months.

### Why You’ll Keep Coming Back to This Recipe:

This **Pistachio Lemon Breakfast Bread** is the perfect combination of zesty, nutty, and sweet, with a tender, moist texture that makes each bite feel like a special treat. Whether you’re looking for a breakfast bread to serve with your morning coffee or a light dessert to enjoy in the afternoon, this bread is incredibly versatile and satisfying.

With its simple ingredients and straightforward preparation, it’s a recipe that both beginner and experienced bakers will appreciate. The natural sweetness from the lemon and the crunch of the pistachios create a unique flavor profile that will keep you coming back for more.

So go ahead, indulge in a slice (or two!) of this delightful **Pistachio Lemon Breakfast Bread** and enjoy the fresh, vibrant flavors that are perfect for any time of day.