Pistachio Lemon Breakfast Bread: A Zesty and Nutty Morning Delight

Enjoy slices of this Pistachio Lemon Breakfast Bread on its own or with a dollop of cream cheese or whipped butter for extra indulgence.
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
This bread can also be frozen for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing, then thaw at room temperature before serving.
Variants:

Pistachio Lemon Poppy Seed Bread: Add 1-2 tbsp of poppy seeds to the batter for extra texture and flavor.
Blueberry Pistachio Lemon Bread: Add 1/2 cup of fresh or frozen blueberries to the batter for a fruity twist.
Glazed Pistachio Lemon Bread: Drizzle a lemon glaze (made with powdered sugar and lemon juice) over the cooled bread for a sweet, tangy finish.
FAQ:

Q: Can I use salted pistachios?
A: It’s best to use unsalted pistachios for this recipe to maintain the right balance of flavors. If using salted pistachios, reduce the added salt in the recipe.

Q: Can I substitute the milk with a non-dairy option?
A: Yes, you can use almond milk, oat milk, or any other non-dairy milk in place of regular milk for a dairy-free version.

Q: Can I make this bread ahead of time?
A: Absolutely! You can make the bread a day or two ahead and store it in an airtight container. The flavors often develop even more after sitting overnight.

Pistachio Lemon Breakfast Bread is the perfect combination of tangy citrus and nutty crunch, making it an ideal choice to start your day on a flavorful note. Enjoy it fresh out of the oven or as a satisfying snack throughout the day!