Whole Wheat Pistachio Lemon Bread With Lemon Glaze

Prep: 20 mins

Cook: 45 mins

Total: 65 mins

Servings: 12 servings

6 ratings

Nutritional Guidelines (per serving)
361	Calories
22g	Fat
36g	Carbs
8g	Protein

Nutrition Facts
Servings: 12
Amount per serving
Calories	361
% Daily Value*
Total Fat 22g	28%
Saturated Fat 11g	54%
Cholesterol 82mg	27%
Sodium 62mg	3%
Total Carbohydrate 36g	13%
Dietary Fiber 3g	11%
Protein 8g
Calcium 52mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Quick breads can be such fun recipes to make. Most are easy to prepare and 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 quick and easy addition to your Easter holiday menu or a wonderful recipe to brighten up your spring table.

For the Bread:
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup pistachios (raw shelled, plus a few tablespoon for garnish)
1 stick (1/2 cup) unsalted butter
3/4 cup white granulated sugar
2 eggs
1/2 teaspoon vanilla extract (pure)
Optional: 1 teaspoon lemon extract (pure)
1 tablespoon lemon zest (freshly, grated)
3 tablespoons lemon juice (freshly squeezed)
For the Lemon Glaze:
1/2 cup powdered sugar
2 -3 tablespoons lemon juice (freshly squeezed)
1 teaspoon lemon zest (freshly grated)
For Decorating the Bread:
1 teaspoons lemon zest (grated)

Note: while there are multiple steps to this recipe, this lemon bread dessert is broken down into workable categories to help you better plan for preparation and baking.

Make the Bread

Gather the ingredients.
Preheat the oven to 350 F.
Grease a small (9-by-4-by-2-inch) loaf pan and set aside.
Place the whole wheat flour, baking powder, and salt into a separate bowl and whisk together.
Chop the pistachios into very small pieces. Alternately, place the pistachios in a food processor or blender and pulse until they are the size of large breadcrumbs. Set aside.
In a stand mixer or with a hand mixer, cream together the unsalted butter and the white granulated sugar until creamy, about 3 minutes.
Add the eggs one after the other, making sure the first one is thoroughly combined before adding the next.
Add the extracts and the freshly squeezed lemon juice and blend.
Add the freshly grated lemon zest and all but two tablespoons of the ground pistachios to the batter and mix until thoroughly combined.
Turn the mixer speed down to low and gradually add the dry ingredients until thoroughly combined.
Transfer the mixture to the greased loaf pan.
Place in the oven and bake for 40 to 45 minutes until the top becomes golden brown or until a knife inserted in the middle to the bread comes out clean.
Remove from oven and let the bread cool in the pan for 15 minutes.
Remove the bread from the pan and place on a cooling rack standing on a parchment paper lined baking sheet. Let the bread cool completely before glazing.

Make the Glaze

Gather the ingredients.
Whisk together the powdered sugar and the freshly squeezed lemon juice.
Add the fresh lemon zest and whisk until combined. The glaze should be somewhat thick, but pourable.
Add the wet or dry ingredients one tablespoon at a time until the glaze achieves the desired consistency.
Pour the glaze evenly over the cooled bread. Sprinkle freshly grated lemon zest and crushed pistachios over the top of the bread for decoration, if desired.
When the glaze has completely hardened, plate, slice and serve.