The Best Pistachio Lemon Breakfast Bread You’ll Ever Taste

Start your morning on a bright and flavorful note Pistachio Lemon Breakfast Bread! Bursting with zesty lemon and crunchy pistachios, this lightened-up loaf is perfect for breakfast, brunch, or a mid-day snack. With mindful ingredient swaps, it delivers the perfect balance of sweetness and nuttiness .

Whether you enjoy it with a cup of coffee or as an on-the-go treat, this bread is proof that healthy eating can be just as delicious as indulgence!

Why You’ll Love This Recipe

WW-Friendly: Made with lighter ingredients to keep SmartPoints in check.
Moist & Flavorful: A perfect blend of tangy lemon and crunchy pistachios.
Easy to Make: Simple steps for a bakery-style loaf at home.
Great for Meal Prep: Stays fresh for days and freezes well.
Customizable: Adjust flavors or toppings to your preference.

Ingredients

For the Bread:

• 1 ½ cups whole wheat pastry flour (or all-purpose flour)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ⅓ cup granulated sugar substitute (monk fruit, erythritol, or stevia)
• ⅓ cup unsweetened applesauce (keeps it moist without excess fat)
• ¼ cup unsweetened almond milk (or skim milk)
• 2 large eggs
• ¼ cup plain nonfat Greek yogurt
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• ¼ cup chopped unsalted pistachios

For the Optional Glaze:

• 2 tbsp powdered sugar substitute
• 1 tbsp fresh lemon juice

Instructions

Preheat & Prep

1. Preheat your oven to 350°F (175°C).
2. Lightly grease a 9×5-inch loaf pan or line with parchment paper.

Mix Dry Ingredients

1. In a bowl, whisk together the flour, baking powder, baking soda, salt, and sugar substitute.

Combine Wet Ingredients

1. In another bowl, whisk together the applesauce, almond milk, eggs, Greek yogurt, lemon juice, lemon zest, and vanilla extract.

Make the Batter

1. Gradually add the wet ingredients into the dry ingredients, mixing until just combined.
2. Fold in the chopped pistachios.

Bake the Bread

1. Pour the batter into the prepared loaf pan and spread evenly.
2. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.

Add the Glaze (Optional)

1. In a small bowl, whisk together powdered sugar substitute and lemon juice.
2. Drizzle over the cooled bread before serving.

Serve & Enjoy!

Slice and serve as a breakfast treat or snack!

Nutritional Information (Per Slice, Based on 12 Slices)

Calories: 110 | Protein: 4g | Carbs: 16g | Fat: 3g | Fiber: 2g
WW SmartPoints: 3-4 per slice (varies based on ingredients used)

Tips for Success

Use Fresh Lemon Juice & Zest: Enhances the citrusy flavor.
Chop Pistachios Finely: Ensures even distribution throughout the bread.
Don’t Overmix the Batter: Helps keep the loaf light and fluffy.
Make It Dairy-Free: Swap Greek yogurt for a dairy-free alternative.
Freeze for Later: Wrap slices individually and freeze for up to 3 months.

Why This Recipe Works for Weight Watchers

• Lower in Sugar & Fat: Uses applesauce and sugar substitutes.
• High in Protein & Fiber: Keeps you fuller longer.
• Naturally Sweet & Satisfying: No need for excess sugar or butter.
• Perfectly Portioned: Easy to track and enjoy guilt-free!

This Pistachio Lemon Breakfast Bread is a light, zesty, and nutty delight that proves healthy baking can be just as delicious as traditional treats. Whether you’re meal-prepping for the week or looking for a fresh and satisfying breakfast, this loaf is the perfect choice.