Serving: This bread pairs wonderfully with a hot beverage or a dollop of coconut yogurt on the side.
Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also freeze slices for up to 2 months—thaw and reheat before serving.
Variations:
Nutty Mix: Swap pistachios for almonds or walnuts, or use a mix of your favorite nuts.
Coconut Twist: Add ¼ cup shredded coconut to the batter for a tropical vibe.
Gluten-Free: Substitute the all-purpose flour with a gluten-free 1:1 baking flour.
FAQs:
Q: Can I use bottled lemon juice instead of fresh?
A: Fresh lemon juice is recommended for the best flavor, but bottled juice works in a pinch.
Q: What can I use instead of applesauce?
A: Yogurt (vegan or regular) or mashed banana are great substitutes.
Q: Can I make this bread sweeter?
A: If you prefer a sweeter bread, increase the sugar to ¾ cup or drizzle extra glaze on top.
Conclusion:
This Pistachio Lemon Breakfast Bread is a delightful balance of nutty richness and zesty brightness. Easy to make and packed with flavor, it’s a perfect addition to your morning routine or brunch spread. Bake it today and enjoy a slice of happiness to start your day! 🍋✨
