Lemon Pistachio Breakfast Bread
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 Tbsp lemon zest
- 1/4 cup Stock Market Lemon Extra Virgin Olive Oil
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk
- 1 cup shelled pistachios, chopped
- 1/4 cup lemon juice + 2-3 Tbsp lemon juice, divided
- 1 cup powdered sugar
Directions
Preheat oven to 350F degrees. Using your olive oil sprayer, spray a loaf pan, making sure to coat all sides with olive oil.
In a medium bowl, beat together the softened butter and granulated sugar until light and fluffy. Add in the eggs (one at a time), then the vanilla extract, lemon zest, and Stock Market Lemon Extra Virgin Olive Oil; beat until well combined.
In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. GRADUALLY add in the combined dry ingredients to the wet mixture; then add in the buttermilk; mixing until well combined. Fold in the 1/4 cup lemon juice and chopped pistachios and pour the batter into the prepared loaf pan. Bake for about 50-60 minutes (or until a toothpick comes out clean).
Allow to cool in the pan for about 10 minutes before transferring to a wire rack. In a small bowl, combine 2 Tbsp lemon juice and powdered sugar; whisk until a glaze forms (if a little thick, add a little more lemon juice). Drizzle the lemon glaze over the bread when ready to serve.
Enjoy! 
