I love making simple breads, like this Pistachio Lemon Quick Bread, because most of them are easy to prepare. Furthermore, the mix-in ingredient possibilities are endless. This version sports the goodness of whole wheat flour, the richness of pistachios, and bright lemon citrus flavors. A fast and easy addition to your Easter holiday menu or, in general, a wonderful recipe to brighten up your spring table.
So this Pistachio Lemon Quick Bread is about to do all of us a favor. Here’s why: You know how every time you plan your fantasy holiday menu and then the dang holiday sneaks up on you? You find yourself standing in the middle of the kitchen, thumbing through your lovingly selected recipes, screaming, “Where did the time go?” So that last part may be only in your head and not out loud. Been there. Both ways.
Don’t let the addition of whole wheat flour in this recipe deceive you. It may be a tad healthier than using the all-purpose version. However, the bread still tastes like a dessert. It is also a perfect fix for snack time or tea time.
This recipe is simple to throw together
This Pistachio Lemon Quick Bread lives up to its name. It comes together quickly. Chop raw shelled pistachios. Then zest and juice a lemon. The rest is routine. Whisk the dry ingredients together. Beat the butter, sugar, eggs, extracts, and juice together. Fold in the pistachios and zest. Add the dry and gredients and transfer to a greased and floured loaf pan.
A note about the extracts. The recipe contains both vanilla and lemon extracts. However, you can eliminate the lemon. I wanted a flavor boost, so I threw it in. Also, glazing the cake is optional. However, I think it adds a lot to the taste and presentation.
Whole Wheat Pistachio Lemon Bread with Lemon Glaze
Ingredients
For the Bread:
- 1+1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 3/4 cup white granulated sugar
- 2 eggs
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon pure lemon extract*
- 3 tablespoons freshly squeezed lemon juice
- 1 cup chopped raw shelled pistachio nuts
- 1 tablespoon freshly grated lemon zest
For the lemon glaze:
- 1/2 cup powdered sugar
- 2 -3 tablespoons freshly squeezed lemon juice
- 1 teaspoon freshly grated lemon zest
- For decorating the bread:
- 1 teaspoon grated lemon zest
- 2 tablespoons crushed pistachios
Instructions
Make the bread:
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Preheat the oven to 350F.
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Grease a small (9" x 4" x 2") loaf pan.
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Whisk together the flour, baking powder, and salt. Set aside.
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Cream together the butter and granulated sugar until creamy, about 3 minutes.
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Add the eggs one at a time. Make sure each is thoroughly combined before adding the next.
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Beat in the extracts and lemon juice.
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Fold in the zest and all but two tablespoons of the ground pistachios.
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Turn the mixer speed down to low and gradually add the dry ingredients until just combined.
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Transfer the mixture to the prepared pan.
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Bake for 40 minutes until a knife inserted in the middle comes out clean.
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Let the bread cool in the pan for 15 minutes.
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De-pan and place on a cooling rack positioned over a parchment paper-lined baking sheet.
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Let cool completely before glazing.
Make the Glaze:
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Whisk together the powdered sugar and lemon juice.
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Whisk in the zest.
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The glaze should be thick but pourable. If the glaze is too thick, add more lemon juice or water. If the glaze is too thin, add more powdered sugar. Add one tablespoon at a time until the glaze achieves the desiredconsistency.
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Pour the glaze evenly over the cooled bread.
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Sprinkle zest and crushed pistachios over the top of the bread.
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When the glaze has completely hardened, plate, slice, and serve.
Recipe Notes
*Optional, but I like to add it for a nice flavor boost.
So, do you like this Whole Wheat Pistachio Lemon Quick Bread? Then also check out some of these other delicious recipes:
COCONUT GINGER LAYER CAKE
PISTACHIO CREAM SCONES
SPEARMINT CHOCOLATE CHIP QUICK BREAD
