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Easy Pistachio Bread Recipe – Moist Pistachio Pudding Quick Bread

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This pistachio bread is soft, moist, and easy to make with yellow cake mix, instant pistachio pudding, and a sweet nutty glaze. Enjoy this pistachio quick bread for breakfast or dessert.

Ingredients

Scale

Pistachio Bread

  • 15-ounce box yellow cake mix
  • 3.4-ounce box instant pistachio pudding mix
  • 3 large eggs
  • 1 cup water
  • 1/2 cup melted butter or vegetable oil
  • 1/4 cup sour cream
  • 1 tablespoon cinnamon sugar (optional)
  • Green food coloring (optional)

Glaze (optional)

  • 1 cup powdered sugar
  • 2–3 tablespoons heavy cream or milk, more as needed
  • 1 tablespoon salted butter, melted
  • 1/2 teaspoon vanilla or almond extract, more to taste
  • 1/2 cup chopped pistachios

Instructions

  1. Prepare the pan: Preheat your oven to 350°F. Grease a 9×5-inch loaf pan (or two 8×4-inch pans for smaller loaves). Sprinkle the bottom with cinnamon sugar if desired and set aside.
  2. Mix the batter: In a large bowl, combine the cake mix, dry pudding mix, eggs, water, melted butter or oil, and sour cream. If you want a brighter green color, add a few drops of food coloring.
  3. Fill the pan: Pour the batter into the prepared loaf pan.
  4. Bake: Bake for 40–45 minutes, or until a toothpick comes out clean. Start checking around 40 minutes, as baking times may vary. If the top browns too quickly, cover it with foil.
  5. Cool: Allow the bread to cool in the pan for about 10 minutes. Remove it from the pan and transfer it to a wire rack to cool completely.
  6. Make the glaze: Whisk together the powdered sugar, 2–3 tablespoons heavy cream, melted butter, and vanilla or almond extract in a small bowl. Add more milk if needed to thin the glaze.
  7. Glaze and serve: Once the bread has cooled, drizzle the glaze over the top and sprinkle with chopped pistachios. Slice into 12 servings and enjoy.

Notes

  • Cinnamon sugar: This step is optional. To make your own, mix 1 tablespoon sugar with 1/2 teaspoon cinnamon.
  • Muffins: The batter can also make about 12 muffins. Line a muffin pan, fill each cup about 3/4 full, and bake for 18 minutes or until a toothpick comes out clean.
  • Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
  • Freezing: Wrap the bread tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature and add the glaze before serving.

Nutrition

Find it online: https://cookingrecipetips.com/easy-pistachio-bread-recipe-moist-pistachio-pudding-quick-bread/