Lemon Pistachio Bread
Submitted by amyboles
Lemon pistachio quick bread with lemon-rubbed sugar, buttermilk, and chopped pistachios, soaked with a hot lemon syrup glaze while still warm from the oven.
YIELD
1 loafPREP
25 minCOOK
70 minREADY
105 minThis lemon pistachio bread starts with a technique borrowed from pastry chefs: rubbing strips of lemon peel directly into sugar to release the citrus oils. That lemon-infused sugar gives the batter a fragrance and intensity you’ll never get from extract alone.
Two full lemons go into this recipe in three different forms: zest rubbed into sugar, grated rind in the flour, and fresh juice in both the batter and the glaze. That triple hit of lemon comes through in every slice.
The hot lemon syrup glaze poured over the bread while it’s still warm is what takes this from good to exceptional. Poking holes with a skewer lets the syrup soak deep into the crumb, creating a moist, almost pudding-like interior under a sticky, crystallized crust.
Pro Tips
- Rub the lemon strips into the sugar with your fingers until the sugar turns faintly yellow and smells intensely of lemon. Take your time with this step.
- Mix the buttermilk and baking soda together before adding. They react immediately and the fizz is what gives the bread its lift.
- Poke the holes deep and close together. The more channels, the more syrup penetrates, and every bite stays moist.
- Cool completely before slicing. The glaze needs to set and the crumb is too fragile to cut while warm.
Variations
- Use almonds instead of pistachios for a more classic lemon-almond tea bread.
- Add a tablespoon of poppy seeds to the batter for a lemon-poppy-pistachio combination.
- Serve slices with a dollop of clotted cream or mascarpone for an afternoon tea-worthy treat.
Ingredients
Directions
Cut large, thick strips of lemon peel from one of the lemons.
Place sugar in a bowl; add strips of peel.
Rub mixture together with fingers to flavor sugar with lemon.
Grate rind from other lemon. Juice lemons to get ¼ cup.
Reserve.
Preheat oven to 350℉ (180℃).
Grease and flour 9×5×3 inch loaf pan.
Stir together flour, nuts, salt and grated lemon rind on piece of waxed paper.
Remove lemon strips from sugar; discard.
Beat together sugar and butter in large bowl until light and fluffy.
Beat in egg, one at a time, beating well after each addition.
Stir together buttermilk and baking soda in small bowl until well mixed.
Stir in reserved ¼ cup lemon juice. Mix into butter mixture.
Gently stir in flour mixture just until ingredients are blended.
Turn into prepared pan.
Bake for 70 to 80 minutes or until wooden pick inserted in center comes out clean.
Ten minutes before bread is baked, combine sugar, lemon juice and water in small saucepan.
Bring to boil, stirring occasionally. Lower heat; simmer 4 minutes.
When bread is baked, immediately poke holes all over top with wooden skewer.
Slowly spoon glaze over top of bread. Let stand in pan 10 minutes.
Loosen sides; carefully turn bread out onto wire rack.
Cool completely, right side up, before slicing.
Serve with mock clotted cream, if you wish.
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