Lemon Poppy Seed Pistachio Bread – a delicious recipe with all-purpose, sugar, baking powder, egg, milk, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Grease the bottom and sides of a standard loaf pan and preheat the oven to 350u00b0F.
2
In a medium bowl stir together the flour, sugar and baking powder. Make a well in the center of the flour mixture and set aside.
3
In another bowl, combine the egg, milk, oil and lemon juice and zest. Add this mixture all at once to the flour mixture and stir just until moistened. Fold in the nuts and poppy seeds. Spoon the batter into the prepared pan.
4
Bake for 55 minutes or until a toothpick inserted near the center comes out clean.
5
If desired, stir together the extra 2 tablespoons of lemon juice and 1 tablespoon of sugar. While the bread is still in the pan, brush the mixture over the top of the loaf.
6
Cool in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely on a wire rack.
617
kcal
Calories
20
g
Fat
101
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 3/4 cups all-purpose flour, 1 cup sugar, 2 teaspoons baking powder, 1 beaten egg, and more.
Yes, Lemon Poppy Seed Pistachio Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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