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Moist & Zesty Pistachio Lemon Breakfast Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 48 reviews
  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 45-55 minutes
  • Total Time: 1 hour to 1 hour 10 minutes
  • Yield: 1 loaf (about 12 slices)
  • Category: Breakfast Bread
  • Method: Baking
  • Cuisine: American

Description

This moist and zesty Pistachio Lemon Breakfast Bread is a delightful twist on traditional loaf cakes. Infused with the bright, fresh flavor of lemon and enriched with pistachio pudding mix, it offers a tender crumb that's perfect for brunch or a cheerful morning treat. Finished with a sweet-tart lemon glaze and optional pistachio garnish, it’s both flavorful and visually appealing.

Ingredients

For the Bread:

  • 1 box yellow cake mix (15.25 oz)
  • 1 box instant pistachio pudding mix (3.4 oz)
  • 4 large eggs
  • 1 cup water
  • 1/4 cup fresh lemon juice
  • 1/2 cup vegetable oil
  • Zest of 1 lemon

For the Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons lemon juice (more as needed)
  • 1 tablespoon milk or water (optional, to thin)

Optional Garnish:

  • Chopped pistachios
  • Lemon zest
  • Crushed pistachio crumbs

Instructions

  1. Preheat & prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
  2. Mix batter: In a large mixing bowl, combine the yellow cake mix and instant pistachio pudding mix. Add in the 4 large eggs, 1 cup water, 1/4 cup fresh lemon juice, 1/2 cup vegetable oil, and the zest of one lemon. Beat the mixture for about 2 minutes until the batter is smooth and well blended.
  3. Pour & bake: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 45 to 55 minutes. Check doneness by inserting a toothpick into the center—if it comes out clean, it's ready.
  4. Cool: Allow the bread to cool in the pan for 10 to 15 minutes. Then, carefully remove it from the pan and transfer to a wire rack to cool completely.
  5. Make glaze: While the bread is cooling, prepare the lemon glaze by whisking together 1 cup powdered sugar and 2 tablespoons lemon juice. Add 1 tablespoon milk or water if needed to achieve a pourable consistency.
  6. Glaze & garnish: When the loaf is still slightly warm, drizzle the lemon glaze evenly over the top. If desired, sprinkle with chopped pistachios, additional lemon zest, or crushed pistachio crumbs. Let the glaze set before slicing and serving.

Notes

  • Use room-temperature eggs to help create a smooth batter and better rise.
  • Do not overmix the batter to maintain a tender crumb.
  • Fresh lemon zest intensifies the citrus flavor and brightens the bread.
  • Allow the glaze to soak into the warm loaf for maximum flavor absorption.
  • Serve warm with butter or lemon curd for an extra special treat.
  • Pairs well with tea, coffee, yogurt, fresh fruit, or eggs for a balanced breakfast.
  • Store the bread airtight at room temperature up to 3 days, refrigerate up to 5 days, or freeze well wrapped for up to 2 months.
  • Variations include folding in chopped pistachios into the batter, swapping lemon for orange, adding dried cranberries or white chocolate chips, baking in a Bundt pan with adjusted time, or using a cream cheese glaze instead.
  • Avoid overbaking by checking at 45 minutes, do not skip lemon zest, and glaze when the bread is warm—not too hot or cold—for best results.

Find it online: https://ivysrecipes.com/moist-and-zesty-pistachio-lemon-breakfast-bread-recipe/