Pistachio Lemon Breakfast Bread

• 1/2 cup powdered sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon lemon zest

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
2. Mix the dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer until fluffy and light, about 2-3 minutes.
4. Add the eggs and flavorings: Beat in the eggs one at a time, followed by the vanilla extract, lemon zest, and lemon juice.
5. Incorporate the dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream (or yogurt) and milk. Start and end with the dry ingredients, mixing until just combined.
6. Fold in the pistachios: Gently stir in the chopped pistachios until evenly distributed in the batter.
7. Bake: Pour the batter into the prepared loaf pan. Smooth the top with a spatula and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
9. Make the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle the glaze over the cooled bread.
10. Serve: Slice and enjoy your Pistachio Lemon Breakfast Bread with a cup of coffee or tea!

This bread is perfect for breakfast, brunch, or even as a light dessert. The combination of the rich pistachios and refreshing lemon makes it a crowd-pleaser!