Strawberry Pistachio Bread

Preheat oven to 350°. Lightly spray a 9-inch loaf pan with baking spray with flour.

In a large bowl, whisk together flour, ¾ cup sugar, and pistachios; make a well in center of dry ingredients. In a small bowl, whisk together milk, eggs, melted butter, and lemon zest. Stir milk mixture into flour mixture just until combined; gently stir in strawberries. Spread batter into prepared pan.

Bake until a wooden pick inserted in center comes out clean, about 45 minutes. Sprinkle hot loaf with remaining 1 teaspoon sugar. Let cool in pan for 10 minutes. Run a knife around edges of pan. Remove loaf from pan, and let cool completely on a wire rack. Serve with Strawberry Butter.

In a medium bowl, beat butter with a mixer at medium speed until creamy. Add confectioners’ sugar, and beat until fluffy. Gradually add strawberries, beating until combined. Beat in lemon zest and vanilla. Serve immediately, or cover and refrigerate for up to 1 week. Let cold butter stand at room temperature until softened, about 20 minutes, before serving. Makes about 1¼ cups