Pistachio Lemon Breakfast Bread

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### **Instructions:**

1. **Preheat Your Oven**: Begin by preheating your oven to 350°F (175°C). Grease and flour a loaf pan (8 x 4 inches works well), or line it with parchment paper for easy removal.

2. **Mix Dry Ingredients**: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.

3. **Cream Butter and Sugar**: In a large bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer. Beat the mixture until it’s light and fluffy—this should take about 2-3 minutes.

4. **Add the Wet Ingredients**: To the creamed butter and sugar, add the eggs one at a time, mixing well after each addition. Stir in the sour cream (or Greek yogurt), vanilla extract, lemon zest, and lemon juice.

5. **Combine Wet and Dry Ingredients**: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Be careful not to overmix the batter, as this can lead to a dense bread.

6. **Add Pistachios**: Gently fold in the chopped pistachios, which will give the bread a wonderful crunch and nutty flavor.

7. **Bake**: Pour the batter into your prepared loaf pan and spread it out evenly. Bake for 55-65 minutes or until a toothpick inserted into the center of the bread comes out clean or with just a few crumbs attached. Keep an eye on the bread as it bakes to prevent over-browning; if necessary, cover the top with aluminum foil during the last 10-15 minutes of baking.

8. **Cool the Bread**: Once the bread is fully baked, remove it from the oven and allow it to cool in the pan for 10 minutes. Afterward, transfer it to a wire rack to cool completely.

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### **Make the Lemon Glaze (Optional):**

While the bread cools, you can prepare the optional lemon glaze for a little extra sweetness and tang. In a small bowl, mix together the powdered sugar, lemon juice, and milk (or water) until smooth. If the glaze is too thick, add more milk or water, a teaspoon at a time, until you reach your desired consistency.

Once the bread has cooled completely, drizzle the glaze over the top of the bread. For an added touch, sprinkle a few extra chopped pistachios over the glaze to enhance the flavor and give the bread a beautiful finish.

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### **Enjoy!**

This Pistachio Lemon Breakfast Bread is the perfect balance of tartness from the lemon and the rich, nutty flavor of pistachios. It’s great as a stand-alone snack, served with a cup of coffee, or even as a brunch treat for guests. The tender, flavorful bread is sure to become a staple in your recipe rotation.

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

– **Use Fresh Lemons**: Fresh lemon zest and juice make a big difference in the flavor of this bread. Try to use fresh lemons instead of bottled lemon juice for the best results.
– **Customize the Nuts**: While pistachios work beautifully in this bread, you can also swap them for other nuts, such as almonds or walnuts, depending on your preference.
– **Storage**: To keep the bread fresh, store it in an airtight container at room temperature for up to 4 days. You can also freeze the bread for up to 3 months if you want to make it ahead of time.
– **Perfect for Gifting**: This bread makes a wonderful homemade gift for holidays or special occasions. Just wrap it in parchment paper and twine for an elegant presentation.

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Whether you’re treating yourself to a special breakfast or bringing a delicious dish to share, this Pistachio Lemon Breakfast Bread is a crowd-pleaser. Enjoy every slice, and watch it become a new favorite in your recipe collection!