Description
Ingredients
For this delectable Pistachio Lemon Bread, you will need the following ingredients:
- 1 cup all-purpose flour: Provides the base for the bread.
- 1/2 cup unsalted butter (softened): Adds richness and moisture.
- 1 cup granulated sugar: Sweetens and enhances flavor.
- 2 large eggs: Binds the ingredients and adds moisture.
- 1/2 cup sour cream: Contributes to the moist texture.
- 1 tsp baking powder: Gives the bread its lift.
- 1/2 tsp baking soda: Helps in the leavening process.
- 1/4 tsp salt: Balances the sweetness.
- Zest of 1 large lemon: Infuses a bright, zesty flavor.
- 1/4 cup fresh lemon juice: Adds acidity and freshness.
- 1 cup chopped pistachios: The star ingredient that provides crunch and a nutty taste.
- Powdered sugar (for dusting, optional): For an appealing finish.
Instructions
Preheat your oven to 350°F (175°C). While it’s heating up, grease and flour a 9×5-inch loaf pan to ensure easy release after baking.
In a mixing bowl, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes. This step is crucial as it incorporates air into the batter, contributing to a lighter texture.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. After that, mix in the sour cream, which not only enhances moisture but also adds a subtle tang.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures an even distribution of leavening agents throughout the bread.
Gradually incorporate the dry ingredients into the wet mixture, alternating with the lemon juice. Begin and end with the flour mixture. This technique will help avoid overmixing, which can lead to denser bread.
Gently fold in the lemon zest and chopped pistachios. Make sure the pistachios are evenly distributed but don’t overmix—your batter should remain fluffy!
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This cooling period is essential for maintaining texture and flavor while avoiding a soggy bottom.
Nutrition
- Calories: 185
- Sugar: 10g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 24g
- Protein: 3g
- Cholesterol: 40mg