Print

Easy Pistachio Pudding Bread

A cross-section of a vibrant green pistachio bread loaf topped with white glaze and chopped pistachios.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this incredibly moist pistachio bread using instant pudding mix for a tender crumb. This quick bread is simple to prepare and perfect for breakfast, brunch, or dessert.

Ingredients

Scale
  • 1 box (3.4 oz) instant pistachio pudding mix
  • 1 box (15.25 oz) yellow cake mix
  • 1 cup vegetable oil
  • 4 large eggs
  • 1/2 cup water
  • 1 cup shelled, chopped pistachios
  • 1 teaspoon vanilla extract
  • For the Glaze: 1 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon almond extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the dry cake mix and the dry instant pistachio pudding mix.
  3. Add the vegetable oil, eggs, and water to the dry ingredients. Mix on medium speed with an electric mixer until just combined. Do not overmix.
  4. Stir in the chopped pistachios and vanilla extract by hand.
  5. Pour the batter into the prepared loaf pan.
  6. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the bread cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
  8. While the bread cools, prepare the glaze: Whisk together the powdered sugar, milk, and almond extract until smooth.
  9. Drizzle the glaze over the cooled pistachio bread before slicing and serving.

Notes

  • For an extra sweet and salty profile, sprinkle a few extra chopped pistachios over the wet glaze before it sets.
  • If you prefer a lemon flavor, substitute half the water with fresh lemon juice.
  • This recipe is forgiving; mixing just until combined keeps the crumb tender.

Nutrition

Find it online: https://mdlatdmm.com/pistachio-bread-easy-pudding-recipe/