Nutty & Zesty Pistachio Lemon Bread Recipe

This Pistachio Lemon Bread Recipe is a moist, high-fiber dessert with 4 grams of fiber per serving. It combines ground pistachios, fresh lemon, and a light glaze for a nutty, citrusy flavor. I made this for a morning coffee meetup, and everyone loved the crunchy, bright taste! Ready in about 1 hour, it’s perfect for breakfast or snacks. This oven-baked recipe delivers a healthy, flavorful loaf with minimal effort.

Why You’ll Love This Pistachio Lemon Bread Recipe

This bread is easy to prepare with a mixer and simple ingredients. It offers 4 grams of fiber from pistachios, making it a nutritious treat. The lemon and pistachio create a fresh flavor that feels light yet satisfying. I love how you can adjust the glaze or add extra nuts. It’s ideal for brunches, snacks, or gifting.

Health Benefits of Pistachio Lemon Bread

Pistachios provide fiber and healthy fats for heart health and satiety. Lemons offer vitamin C for immunity. Eggs add protein for energy. Flour contributes carbohydrates for balance. This bread is a balanced option when enjoyed in moderation.

Ingredients for Pistachio Lemon Bread

For the Bread:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/2 cup whole milk
• 1/2 cup ground pistachios
• 1/2 cup chopped pistachios

For the Lemon Glaze:

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest

For Garnish (Optional):

• 2 tbsp chopped pistachios
• 1 tsp lemon zest

Substitutions: Use gluten-free flour for a gluten-free version. Swap butter with coconut oil for a dairy-free option. Replace whole milk with almond milk for a lighter bread. Use lime instead of lemon for a different citrus flavor.

Notes: Grind pistachios finely for even distribution. Use room-temperature ingredients for better mixing.

How to Make Pistachio Lemon Bread

Prepare the Dry Ingredients

In a medium bowl, whisk flour, baking powder, baking soda, and salt. This ensures an even rise in the bread.

Cream the Butter and Sugar

In a large bowl, beat softened butter and granulated sugar with a mixer for 2-3 minutes until light and fluffy. This creates a smooth base for the batter.

Add Wet Ingredients

Add eggs one at a time, beating well after each; mix in lemon juice, lemon zest, and vanilla extract. Alternate adding dry ingredients and milk, mixing until just combined to avoid overmixing.

Fold in Pistachios

Gently fold in ground and chopped pistachios. This adds a nutty texture and flavor to the batter.

Bake the Bread

Preheat oven to 350°F; grease a 9×5-inch loaf pan and pour in the batter. Bake for 50-55 minutes until a toothpick comes out clean.

Make the Lemon Glaze

In a small bowl, whisk powdered sugar, lemon juice, and lemon zest until smooth. This creates a sweet, tangy topping.

Glaze and Serve

Let the bread cool for 10 minutes in the pan, then transfer to a rack; drizzle with glaze while warm. Sprinkle with extra pistachios and lemon zest for a colorful finish, then slice and serve.

Cooking Tips

Use room-temperature butter for a smooth batter. This prevents lumps. I softened mine, and it mixed perfectly.

Grind pistachios finely to avoid a gritty texture. This ensures even distribution. I ground mine well, and it was smooth.

Don’t overmix the batter to keep the bread tender. Mix until just combined. I stopped when incorporated, and it was fluffy.

Check the bread at 50 minutes to prevent overbaking. This keeps it moist. I checked early, and it was perfect.

Let the bread cool slightly before glazing to prevent runoff. This ensures an even coating. I waited 10 minutes, and it was great.

Grease the pan well to prevent sticking. This makes removal easy. I used butter, and it worked perfectly.

Measure flour by spooning and leveling to avoid a dense cake. This keeps it light. I measured carefully, and it was fluffy.

Variations and Substitutions

Swap lemon for orange juice and zest for a citrus twist. Orange adds a sweeter flavor. I tried orange, and it was delicious.

Use almond flour instead of all-purpose for a gluten-free option. This keeps it nutty. I used almond flour, and it worked well.

Add 1/4 cup dried cranberries for a fruity burst. This adds color and texture. I added cranberries, and it was a hit.

Replace butter with applesauce for a lower-fat version. This keeps it moist. I used applesauce, and it was still rich.

Use maple syrup instead of sugar for a natural sweetener. This changes the flavor slightly. I used maple syrup, and it was tasty.

Add 1 tsp cinnamon for a warm spice note. This complements the lemon. I added cinnamon, and it was great.

Make it vegan with flax eggs and plant-based butter. This keeps it dairy-free. I tried flax eggs, and it was satisfying.

Storage and Meal Prep

Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days; wrap tightly to maintain moisture. Freeze slices for up to 2 months, thawing at room temperature before serving.

Frequently Asked Questions About Pistachio Lemon Bread Recipe

Here are answers to common questions about this dessert.

1. Why is my bread dry?
   Avoid overbaking and measure flour accurately. I baked for 50 minutes, and it was moist.
2. Can I use shelled pistachios?
   Yes, grind them finely for the batter. I used shelled, and it was easy.
3. How do I make it gluten-free?
   Use a 1:1 gluten-free flour blend. I tried it, and it was great.
4. Can I make it in a bundt pan?
   Yes, adjust baking time to 55-60 minutes. I used a bundt, and it was beautiful.
5. How do I increase the fiber?
   Add 1/4 cup chia seeds to the batter. I added chia, and it hit 5 grams.
6. Why is my glaze too runny?
   Add more powdered sugar, 1 tbsp at a time. I adjusted mine, and it was perfect.

Serving Suggestions

Serve with whipped cream or vanilla ice cream for a decadent dessert. Pair with fresh berries or a fruit salad for a light touch. Enjoy with coffee or tea for a relaxing treat. I served it with raspberries, and it was a perfect combo. It’s great for brunches, parties, or afternoon snacks.

Nutrition Info for Pistachio Lemon Bread

Per serving (1 slice, 12 servings):

• Calories: 250 kcal
• Protein: 4g
• Carbohydrates: 32g
• Fiber: 4g
• Sugars: 20g
• Fat: 12g
• Saturated Fat: 5g
  Source: USDA Food Database (2025). Values are approximate.

Final Thoughts

This Pistachio Lemon Bread Recipe is a moist, high-fiber dessert with nutty, citrusy flavors. Its easy prep makes it perfect for breakfast or snacks. How do you like to customize your bread? Let us know in the comments!