Citrus Pistachio Morning Loaf: A Zesty and Nutty Breakfast Delight

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.

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

Cream the Butter and Sugar:
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. You can use a hand mixer or stand mixer for this step.

Add the Eggs and Wet Ingredients:
Add the eggs one at a time, beating well after each addition. Then, stir in the Greek yogurt, fresh orange juice, orange zest, lemon zest, and vanilla extract. Mix until all ingredients are well incorporated.

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

Fold in the Pistachios:
Gently fold in the chopped pistachios, distributing them evenly throughout the batter.

Bake the Loaf:
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The loaf should be golden brown on top.

Cool and Glaze (Optional):
Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. If you’d like to glaze the loaf, mix the powdered sugar with 1-2 tablespoons of fresh orange juice until smooth. Drizzle the glaze over the cooled loaf.

Serve and Enjoy:
Slice the loaf into thick, generous pieces and serve. It’s perfect with a cup of tea, coffee, or fresh juice.

Serving and Storage Tips: