Meyer Lemon and Pistachio Bread

Recipe Author:


Prep time: 15 Minutes
Cook time: 60 Mins
Total time: 1 Hour 15 Minutes
Number of servings: 10

This recipe features our organic California Meyer Lemons and New Mexico Pistachios.


Loaf Ingredients

  • 1 cup all-purpose flour
  • 1 cup blanched almond flour
  • 1/2 cup shelled ground pistachios (roasted salted variety)
  • 2 tbsp Meyer lemon zest
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1 cup erythritol sweetener or 3/4 cup cane sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 cup sour cream
  • 2 tbsp fresh squeezed Meyer lemon juice
  • 2 tsp vanilla bean paste
  • 3 large eggs at room temperature

ToppingΒ Ingredients

  • 3 tbsp whole milk
  • 2 tbsp Meyer lemon juice
  • 1 cup powdered sugar
  • 1/2 tsp vanilla bean paste
  • 2 tbsp chopped pistachios


  1. Preheat oven to 350ΒΊF and line a 9×5 loaf pan with parchment paper overlapping sides. Spray with cooking spray. In a medium mixing mixing bowl, combine flour, almond flour, ground pistachios, lemon zest, baking powder and sea salt. Whisk to combine.
  2. In a separate large mixing bowl, use a hand mixer to beat together sweetener and butter until creamy. Beat in sour cream, lemon juice and vanilla bean paste. Beat in eggs until just combined.
  3. Gradually mix dry ingredients into wet. Pour batter into pan and smooth evenly. Gently tap on counter to release air bubbles. Bake bread on middle rack in oven for 60 minutes.
  4. Remove bread from oven and cool for 20 minutes in pan.
  5. Remove from pan by lifting parchment paper and cool completely at room temperature.
  6. Whisk together milk and lemon juice. Gradually add powdered sweetener to form a glaze. Drizzle glaze over bread and top with pistachios. Allow glaze to set 10-15 minutes before slicing bread into slices. Enjoy!