Whole Wheat Pistachio Lemon Bread with Lemon Glaze

Whole Wheat Pistachio Lemon Quick Bread
Whole Wheat Pistachio Lemon Quick Bread. Lora Wiley-Lennartz
  • 65 mins
  • Prep: 20 mins,
  • Cook: 45 mins
  • Yield: 1 loaf of bread (12 servings)

I love making quick breads. Most are easy to prepare and the mix-in ingredient possibilities are endless. The version sports the goodness of whole wheat flour, the richness of pistachios and bright lemon citrus flavors.

A quick and easy addition to your Easter holiday menu or a wonderful recipe to brighten up your spring table.

What You'll Need

  • For the Bread:
  • 1+1/2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup pistachios (raw shelled, plus a few tablespoon for garnish)
  • 1 stick or 1/2 cup butter (unsalted)
  • 3/4 cup sugar (white, granulated)
  • 2 eggs
  • 1/2 teaspoon vanilla extract (pure)
  • 1 teaspoon lemon extract (pure, optional but I like to add it for a nice flavor boost)
  • 1 tablespoon lemon zest (freshly, grated)
  • 3 tablespoons lemon juice (freshly squeezed)
  • For the Lemon Glaze:
  • 1/2 cup sugar (powdered)
  • 2 -3 tablespoons lemon juice (freshly squeezed)
  • 1 teaspoon lemon zest (freshly grated)
  • For Decorating the Bread:
  • 1 teaspoons lemon zest (grated)

How to Make It

Make the bread:

  • Preheat the oven to 350 degrees F.
  • Grease a small (9" x 4" x 2") loaf pan and set aside.
  • Place the whole wheat flour, baking powder, and salt into a separate bowl and whisk together.
  • Chop the pistachios into very small pieces. Alternately, place the pistachios in a food processor or blender and pulse until they are the size of large breadcrumbs. Set aside.
  • In a stand mixer or with a hand mixer, cream together the unsalted butter and the white granulated sugar until creamy, about 3 minutes.
  • Add the eggs one after the other, making sure the first one is thoroughly combined before adding the next. 
  • Add the extracts and blend.
  • Add the freshly squeezed lemon juice.
  • Add the freshly grated lemon zest and all but two tablespoons of the ground pistachios to the batter and mix until thoroughly combined.
  • Turn the mixer speed down to low and gradually add the dry ingredients until thoroughly combined. 
  • Transfer the mixture to the greased loaf pan. Place in the oven and bake for 40- 45 minutes until the top becomes golden brown or until a knife inserted in the middle to the bread comes out clean. 
  • Remove from oven and let the bread cool in the pan for 15 minutes.
  • Remove the bread from the pan and place on a cooling rack standing on a parchment paper lined baking sheet. Let the bread cool completely before glazing.

Make the Glaze:

  • Whisk together the powdered sugar and the freshly squeezed lemon juice.
  • Add the fresh lemon zest and whisk until combined.
  • The glaze should be somewhat thick but pourable. If the glaze is too thick, add more lemon juice or water. If the glaze is too thin add more powdered sugar. Add the wet or dry ingredients one tablespoon at a time until the glaze achieves the desired consistency. 
  • Pour the glaze evenly over the cooled bread. Sprinkle freshly grated lemon zest and crushed pistachios over the top of the bread for decoration, if desired.
  • When the glaze has completely hardened, plate, slice and serve.