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Welcome to the world of delightful flavors, where the rich nuttiness of pistachios meets the bright zestiness of lemons in a harmonious blend that is simply irresistible. This Pistachio Lemon Bread is not just a treat for the taste buds; it's a sensory experience that fills your kitchen with a warm, inviting aroma, making it an ideal choice for breakfast, a mid-afternoon snack, or even a light dessert.

Pistachio Lemon Bread – Bright, Nutty,

Discover the delicious blend of zesty lemons and crunchy pistachios in this delightful Pistachio Lemon Bread! Perfect for breakfast or a light dessert, this moist loaf is bursting with flavor and aroma. Easy to make and great for sharing, it pairs wonderfully with a cup of tea or coffee. Ready to impress your friends and family? Try this recipe today and enjoy a slice of joy in every bite! #PistachioLemonBread #Baking #Homemade #Dessert #Yummy #Foodie
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Ingredients
  

1 cup shelled unsalted pistachios, finely chopped

1 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

Zest of 2 lemons

⅓ cup fresh lemon juice

½ cup buttermilk

Optional: a few whole pistachios for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper for easy removal.

    Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set it aside.

      Cream Butter and Sugar: In a large mixing bowl, using a handheld mixer, cream the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).

        Add Eggs and Flavorings: Beat in the eggs one at a time, mixing well after each addition. Then add in the vanilla extract, lemon zest, and lemon juice, and mix until combined.

          Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, alternating with the buttermilk. Start and finish with the dry ingredients to keep the batter smooth. Carefully fold in the chopped pistachios until they are evenly distributed.

            Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. For an extra touch, sprinkle a few whole pistachios on top.

              Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, you may want to cover it loosely with aluminum foil during the last 15 minutes.

                Cool and Serve: Once baked, allow the bread to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing. Enjoy your bright and nutty Pistachio Lemon Bread!

                  Prep Time: 15 mins | Total Time: 1 hr 10 mins | Servings: 8-10 slices