Pistachio Lemon Breakfast Bread: A Zesty Delight

1️⃣ Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
2️⃣ Mix dry ingredients: In a large bowl, whisk together the flour, chopped pistachios, sugar, baking powder, baking soda, and salt.
3️⃣ Prepare wet ingredients: In another bowl, beat the eggs. Add the vegetable oil, yogurt, milk, vanilla extract, and lemon zest. Mix until well combined.
4️⃣ Combine: Pour the wet ingredients into the dry ingredients and stir until just combined.
5️⃣ Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6️⃣ Cool: Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
7️⃣ Prepare the glaze: Whisk together 1 cup powdered sugar and 2 tablespoons lemon juice until smooth.
8️⃣ Finish: Drizzle the glaze over the cooled loaf and sprinkle with additional chopped pistachios.

Tips for Success:
Use fresh lemon zest for a more vibrant flavor.
Don’t overmix the batter—stir until just combined to ensure a light, airy texture.
For an extra citrus kick, you can add a little bit of lemon juice to the batter as well.
This recipe is now saved with your desired structure for future use! Enjoy baking this delicious Pistachio Lemon Breakfast Bread!