Description
This Pistachio Lemon Bread is a moist, flavorful loaf bursting with zesty lemon and crunchy pistachios. Perfect for breakfast or an afternoon treat, the bread combines tangy lemon juice and zest with buttery richness and a tender crumb, enhanced by the nutty crunch of pistachios. Lightly sweetened and dusted optionally with powdered sugar, it’s a delightful and refreshing bread with a perfect balance of tartness and sweetness.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh lemon juice
Other Ingredients
- Zest of 1 large lemon
- 1 cup chopped pistachios
- Powdered sugar, for dusting (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking after baking.
- Cream the Butter and Sugar: In a mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes, to incorporate air for a lighter texture.
- Add Eggs and Sour Cream: Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Then add the sour cream to increase moisture and add subtle tang.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt for even distribution of leavening agents.
- Mix Wet and Dry Ingredients: Gradually alternate adding the dry ingredients and lemon juice to the wet mixture, beginning and ending with the flour mixture to avoid overmixing and a dense texture.
- Add Lemon Zest and Pistachios: Gently fold in the lemon zest and chopped pistachios, mixing just enough to evenly distribute without deflating the batter.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake in the oven for about 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired before serving.
Notes
- Ensure the butter is softened to room temperature for easier creaming with sugar.
- Do not overmix once combining wet and dry ingredients to maintain a tender crumb.
- You can toast the pistachios lightly for extra flavor before adding if desired.
- Store the bread wrapped at room temperature for up to 3 days or refrigerate for longer freshness.
- Optional powdered sugar dusting adds sweetness and a pretty finish.
