Pistachio Lemon Breakfast Bread

A delightful and nutritious breakfast bread combining vibrant lemon and crunchy pistachios, perfect for elevating your morning routine.

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Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan with butter or cooking spray.
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, beat the softened butter and sugar together until fluffy.
Add the eggs one at a time, mixing thoroughly after each addition.
Stir in the lemon juice and zest.
Gradually add the flour mixture to the wet ingredients, mixing just until combined.
Fold in the shelled pistachios.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes or until a toothpick inserted comes out clean.
Allow to cool in the pan for about 15 minutes before transferring to a wire rack.

For a vegan option, substitute eggs with ground flaxseed mixed with water and butter with applesauce.