Preheat your oven to 350°F (175°C). Grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving some overhang on the sides for easy removal.

1. Prepare the dry ingredients.In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Stir in the chopped pistachios, reserving a small handful for the topping if desired.
2. Mix the wet ingredients.In a large bowl, whisk the eggs and granulated sugar until smooth. Add the Greek yogurt, vegetable oil, milk, lemon juice, lemon zest, and vanilla extract. Mix until everything is well combined.
3. Combine the batter.Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined. Avoid overmixing, as this can make the bread dense instead of tender.
4. Fill the loaf pan.Pour the batter into the prepared pan and smooth the top. Sprinkle a few reserved pistachios over the surface for extra crunch and a beautiful finish.
5. Bake the bread.Place the pan in the oven and bake for 45–55 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with foil.
6. Cool before glazing.Remove the bread from the oven and let it rest in the pan for 10–15 minutes. Transfer it to a wire rack and allow it to cool completely before adding the glaze.
7. Make the lemon glaze.In a small bowl, whisk the powdered sugar with 2 tablespoons of lemon juice. Add more juice a little at a time until the glaze reaches a thick but pourable consistency.
8. Decorate and serve.Drizzle the glaze over the cooled loaf. Sprinkle with chopped pistachios and a little extra lemon zest, if desired. Let the glaze set for several minutes before slicing.