Lemon pistachio bread

You may not see many bread recipes that include pistachios, but that’s no indication of how good this nut tastes in baked goods.


  • 1 3/4 cups all-purpose flour
  • 3/4 cup sugar
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 cup milk
  • 1 egg, beaten
  • 1/4 cup cooking oil
  • 2 tsp. finely shredded lemon peel
  • 3 Tbsp. lemon juice, divided
  • 1/2 cup pistachio nuts
  • 1 Tbsp. sugar


  • Preheat oven to 350 F
  • Grease the botton and 1/2″ up the sides of an 8″ x 4″ x 2″ loaf pan. Set aside.
  • In a medium bowl, stir together the flour, the 3/4 cup sugar, baking powder and salt.
  • Make a well in the center of the dry mixture. Set aside.
  • In another bowl, combine the milk, egg, cooking oil, lemon peel and 1 Tbsp. of the lemon juice.
  • Add the egg mixture all at once to the dry mixture.
  • Stir just until moistened (batter should be lumpy).
  • Fold in the pistachios.
  • Spoon the batter into the prepared pan.
  • Bake for 50 to 55 minutes or until a wooden toothpick inserted near the center comes out clean.
  • Meanwhile, stir together the remaining 2 Tbsp. of lemon juice and the 1 Tbsp. of sugar.
  • Immediately after removing bread from oven (but while the bread is still in the pan), brush lemon-sugar mixture over the loaf.
  • Cool in the pan on a wire rack for 10 mins.
  • Remove loaf from pan and continue to cool on the wire rack.

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