Pistachio Bread Recipe
Introduction
This Pistachio Bread is a moist and flavorful treat that combines the nutty richness of pistachios with a tender yellow cake base. Enhanced by a sweet glaze and a hint of cinnamon, it’s perfect for breakfast, snack time, or a light dessert.
Ingredients
- 1 (15.25-ounce) box yellow cake mix
- 2 (3.4-ounce) boxes instant pistachio pudding mix
- 4 eggs
- ¼ cup vegetable oil
- ⅛ cup water
- 1 cup sour cream
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- ½–1 cup chopped pistachios
- 2 cups powdered sugar
- 2 tablespoons melted butter
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- Milk, as needed
Instructions
- Step 1: Preheat your oven to 350°F.
- Step 2: In a large bowl, combine the yellow cake mix, instant pistachio pudding mix, eggs, vegetable oil, water, and sour cream. Mix until smooth and well blended. Set aside.
- Step 3: In a small bowl, stir together the sugar and cinnamon. Grease two regular-size loaf pans, then sprinkle the cinnamon sugar mixture evenly on the bottom and sides of the pans.
- Step 4: Pour half of the batter into each prepared loaf pan. Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Let the loaves cool completely.
- Step 5: To make the glaze, mix the powdered sugar with melted butter, almond extract, and vanilla extract. Add milk one tablespoon at a time, stirring until you reach your preferred drizzle consistency.
- Step 6: Drizzle the glaze over the cooled bread. Sprinkle the chopped pistachios on top for a crunchy finish. Serve and enjoy!
Tips & Variations
- For extra flavor, toast the chopped pistachios lightly before sprinkling them on the glaze.
- If you prefer a less sweet bread, reduce the sugar in the cinnamon-sugar coating to 1 tablespoon.
- Swap sour cream with Greek yogurt for a tangier taste and a slight protein boost.
- Consider adding a handful of white chocolate chips to the batter for a sweeter twist.
Storage
Store the pistachio bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and refrigerate for up to one week. Reheat slices gently in the microwave or enjoy them at room temperature. The glaze is best added fresh, so consider glazing just before serving if storing for several days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pudding mix?
Yes, but the pistachio pudding mix adds the signature nutty flavor and green tint to the bread. Vanilla or almond pudding can be used as substitutes, but the taste and color will vary.
How do I know when the bread is fully baked?
Insert a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs clinging to it, the bread is done. If batter sticks to the toothpick, bake for a few more minutes and test again.
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Pistachio Bread Recipe
- Total Time: 1 hour
- Yield: 2 loaves (about 12 slices per loaf) 1x
- Diet: Vegetarian
Description
A moist and flavorful Pistachio Bread made with yellow cake mix and instant pistachio pudding, enhanced with a cinnamon-sugar coating and finished with a rich almond-vanilla glaze topped with chopped pistachios. Perfect for a sweet snack or breakfast treat.
Ingredients
Bread Batter
- 1 (15.25-ounce) box yellow cake mix
- 2 (3.4-ounce) boxes instant pistachio pudding mix
- 4 eggs
- ¼ cup vegetable oil
- ⅛ cup water
- 1 cup sour cream
Cinnamon Sugar Coating
- 2 tablespoons sugar
- 1 teaspoon cinnamon
Glaze
- 2 cups powdered sugar
- 2 tablespoons melted butter
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- milk (to desired consistency, about 1-3 tablespoons)
Topping
- ½–1 cup chopped pistachios
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature when you are ready to bake the bread.
- Mix batter: In a large bowl, thoroughly mix the yellow cake mix, instant pistachio pudding mix, eggs, vegetable oil, water, and sour cream until all ingredients are well combined and form a smooth batter.
- Prepare pans: In a small bowl, combine the sugar and cinnamon. Grease two regular-size loaf pans well, then sprinkle the cinnamon sugar mixture evenly onto the bottom and sides of the pans to create a flavorful crust on the bread.
- Fill pans and bake: Divide the batter evenly and pour half into each prepared loaf pan. Place them in the preheated oven and bake for about 45 minutes, or until a toothpick inserted into the center comes out clean. Once baked, remove from oven and allow the loaves to cool completely.
- Make glaze: In a medium bowl, combine the powdered sugar, melted butter, almond extract, and vanilla extract. Add milk one tablespoon at a time, stirring until you achieve your desired glaze consistency, which should be pourable but not too thin.
- Glaze and garnish: Drizzle the glaze generously over the cooled pistachio bread loaves. Immediately sprinkle the top with chopped pistachios to add a crunchy texture and enhance the pistachio flavor.
- Serve: Slice the bread and serve as a delicious snack or dessert to enjoy the moist, nutty flavors.
Notes
- You can adjust the amount of chopped pistachios on top for more crunch or texture preference.
- Make sure the bread is fully cooled before glazing to prevent the glaze from melting off.
- For a dairy-free version, substitute sour cream with a non-dairy alternative and use a suitable milk substitute in the glaze.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; wrap tightly in plastic wrap and aluminum foil, then thaw before glazing and serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: pistachio bread, quick bread, pistachio pudding, glazed bread, sweet bread, nut bread, easy baking, dessert bread
