Pistachio Lemon Breakfast Bread

Preheat the oven to 350°F (175°C).
Grease and flour a loaf pan (9×5 inches) or line it with parchment paper for easy removal.
Step 2: Make the Wet Ingredients Mixture

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
Add the eggs, one at a time, beating well after each addition.
Stir in the sour cream, vanilla extract, lemon zest, and lemon juice. Mix until smooth.
Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 4: Add the Pistachios

Gently fold in the chopped pistachios, making sure they are evenly distributed throughout the batter.
Step 5: Bake

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it with aluminum foil during the last 10 minutes of baking.
Step 6: Cool and Glaze

Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
If desired, drizzle the cooled bread with a glaze made from powdered sugar and a little lemon juice.
Serving and Storage Tips