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Whole Wheat Pistachio Lemon Quick Bread

Whole Wheat Pistachio Lemon Bread with Lemon Glaze

Course Breakfast, Coffee Break, Dessert, Snack
Cuisine American, European
Keyword Lemon Bread, Pistachio Bread, Pistachio Lemon Bread, Quick Bread Recipe, Whole Wheat Bread
Prep Time 25 minutes
Cook Time 40 minutes
Servings 6
Author Lora Wiley-Lennartz

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:

  1. Preheat the oven to 350F.
  2. Grease a small (9" x 4" x 2") loaf pan.
  3. Whisk together the flour, baking powder, and salt. Set aside.
  4. Cream together the butter and granulated sugar until creamy, about 3 minutes.
  5. Add the eggs one at a time. Make sure each is thoroughly combined before adding the next.

  6. Beat in the extracts and lemon juice.

  7. Fold in the zest and all but two tablespoons of the ground pistachios.

  8. Turn the mixer speed down to low and gradually add the dry ingredients until just combined.
  9. Transfer the mixture to the prepared pan.
  10. Bake for 40 minutes until a knife inserted in the middle comes out clean.
  11. Let the bread cool in the pan for 15 minutes.
  12. De-pan and place on a cooling rack positioned over a parchment paper-lined baking sheet.
  13. Let cool completely before glazing.

Make the Glaze:

  1. Whisk together the powdered sugar and lemon juice.
  2. Whisk in the zest.
  3. 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.
  4. Pour the glaze evenly over the cooled bread.
  5. Sprinkle zest and crushed pistachios over the top of the bread.
  6. When the glaze has completely hardened, plate, slice, and serve.

Recipe Notes

*Optional, but I like to add it for a nice flavor boost.