Pistachio Lemon Breakfast Bread: A Zesty and Nutty Morning 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.
Mix the Dry Ingredients:

In a medium bowl, whisk together the flour, ground pistachios, baking powder, baking soda, and salt. Set aside.
Cream the Butter and Sugar:

In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy (about 3 minutes).
Add the Eggs and Flavorings:

Add the eggs, one at a time, beating well after each addition.
Stir in the vanilla extract, lemon zest, and lemon juice until fully incorporated.
Combine Dry and Wet Ingredients:

Gradually add the dry ingredients to the wet ingredients, alternating with the milk (beginning and ending with the dry ingredients). Mix until just combined; be careful not to overmix.
Add Chopped Pistachios:

Gently fold in the chopped pistachios.
Bake the Bread:

Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can cover it loosely with aluminum foil during the last 10-15 minutes of baking.
Cool and Serve:

Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Once cool, dust with powdered sugar if desired and slice to serve.
Serving and Storage Tips: