Preheat oven to 350-degrees.
Grease the bottom and 1/2" up the sides of an 8x4x2" loaf pan. Set aside.
In a medium bowl, stir together the flour, the 3/4 cup sugar, baking powder and salt. Make a well in the center of the dry mixture. Set aside.
In another bowl, combine the milk, egg, cooking oil, lemon peel and 1 tablespoon of the lemon juice. Add the egg mixture all at once to the dry mixture. Stir just until moistened (batter should be lumpy). Fold in the pistachios.
Spoon the batter into the prepared pan. Bake for 50 to 55 minutes or until a wooden toothpick inserted near the center comes out clean.
Meanwhile, stir together the remaining 2 tablespoons of lemon juice and the 1 tablespoon of sugar. Immediately after removing bread from oven (but while the bread is still in the pan), brush lemon-sugar mixture over the loaf. Cool in the pan on a wire rack for 10 minutes. Remove loaf from pan and continue to cool on the wire rack.
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|Serving Size: 1 Serving (65g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 51 (22%)|
|Amt Per Serving||% DV|
|Total Fat 5.7g||8 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 11.9mg||4 %|
|Sodium 224.6mg||8 %|
|Potassium 75.1mg||2 %|
|Total Carbohydrate 42.6g||13 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 41.8g|
|Protein 2.7g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 227
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