Pistachio Bread

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This quick pistachio bread, made with instant pistachio pudding mix and topped with a sweet almond glaze, is a delicious treat with just a few ingredients.

Prep Time10

Cook Time40

Course: Dessert

Cuisine: American

Keyword: pistachio bread, pistachio bread recipe, pistachio pudding bread, recipe for pistachio bread

Servings: slices

Calories: 236kcal

Author: Dana

Equipment

2 9 x 5-inch Loaf Pan

Ingredients

For the Pistachio Bread

1 15 oz box white or yellow cake mix
2 3.5 oz boxes instant pistachio pudding mix
4 eggs
¼ cup vegetable oil
⅛ cup water
1 cup sour cream or plain Greek yogurt
2 tablespoons white sugar
1 teaspoon ground cinnamon

For the Almond Glaze

2 cups powdered sugar
2 tablespoons melted butter or unsalted butter
1 teaspoon almond extract
1 teaspoon vanilla extract
1-2 teaspoons milk cup milk, heavy cream, or even a splash of lemon juice works too
½ - 1 cup crushed pistachios for topping

Instructions

Preheat oven to 350°F. Line two 5-inch loaf pans with parchment paper or grease well.
In a mixing bowl, combine the dry ingredients by mixing together the cake mix, cinnamon, white sugar, and pudding mixes. Set aside.
In a large mixing bowl, combine the eggs, water, vegetable oil, and sour cream.
Mix on low speed with an electric mixer until smooth and combined.
Divide the pistachio mixture equally between the two prepared pans.
Bake for about 40 minutes, or until an inserted toothpick comes out with moist crumbs.
Let cool for 10–15 minutes, then transfer to a wire rack or cooling rack.
While cooling, mix all glaze ingredients in a small bowl until smooth. Pour the almond glaze over the top of the bread once it has slightly cooled.
Sprinkle loaves with chopped pistachios.

Notes

For a deeper green color, add a drop of green food coloring to the batter. Gel works best!
Add some lemon zest or fresh fruits for a unique twist.
Use ground pistachios for extra nuttiness in the batter or glaze.

Nutrition