Set your kitchen oven to 350°F so it gets perfectly hot while you mix the batter. Line your loaf pan with parchment paper and spray the inside lightly with non-stick cooking spray for easy removal.

Combine the all-purpose flour, baking powder, baking soda, and fine salt together in a medium bowl. Stir the dry ingredients thoroughly with a metal whisk to ensure there are no lumps in your flour.

Place your softened unsalted butter and granulated white sugar together into a large mixing bowl. Beat the mixture with your electric hand mixer for three minutes until it becomes beautifully pale, light, and fluffy.

Add the large eggs one at a time, beating well after each addition to keep the batter smooth. Mix in the fresh lemon juice and the bright lemon zest until the fragrant liquid is completely incorporated.

Pour one-third of the dry flour mixture into the wet ingredients and stir gently with a spatula. Pour in half of the whole milk, then alternate adding the remaining flour and milk until just combined.

Gently fold the finely chopped pistachios into the thick cake batter using a sturdy silicone spatula. Work slowly so you do not overmix the batter, which can make your finished breakfast bread too tough.

Scrape the lemon pistachio batter into your prepared loaf pan using your spatula to catch every drop. Smooth out the top surface of the batter evenly so the bread bakes into a beautiful shape.

Bake in your preheated oven for 45 to 50 minutes until the top turns a lovely golden brown. Insert a clean toothpick into the center of the loaf to ensure it comes out completely clean.

Whisk the powdered sugar and fresh lemon juice together in a small bowl until the glaze is smooth. The consistency should be thick like warm honey so it drapes beautifully over the breakfast bread.

Let the hot bread cool in the pan for ten minutes before moving it to a wire rack. Pour the sweet lemon glaze over the warm loaf and sprinkle the remaining chopped pistachios on top immediately.