Pistachio Lemon Breakfast Bread

Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
In a large bowl, whisk together the flour, chopped pistachios, sugar, baking powder, baking soda, and salt.
In another bowl, beat the eggs, then add the vegetable oil, yogurt, milk, vanilla extract, and lemon zest. Mix until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
For the glaze, whisk together 1 cup powdered sugar and 2 tablespoons lemon juice until smooth. Drizzle over the cooled loaf and sprinkle with additional chopped pistachios.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes
Kcal: 320 kcal | Servings: 10 servings