Whole Wheat Pistachio Lemon Bread With Lemon Glaze
:max_bytes(150000):strip_icc()/Pistachio-Lemon-Quick-Bread-56df1c315f9b5854a9f6a7b7.jpg)
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. |
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.
Ingredients
- 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)
Steps to Make It
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.
Tips
- If the glaze is too thick, add more lemon juice or water.
- If the glaze is too thin, add more powdered sugar.