Pistachio Cake Mix Bread with Almond Glaze Recipe

Introduction

Pistachio Bread is a moist, flavorful treat that combines the nutty taste of pistachios with a sweet, tangy glaze. It’s a simple yet impressive bread perfect for breakfast, snack time, or 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

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a large bowl, combine the dry yellow cake mix, dry pistachio pudding mix, eggs, vegetable oil, water, and sour cream. Mix until well incorporated and smooth.
3. Step 3: In a small bowl, mix the sugar and cinnamon together. Grease two regular-size loaf pans, then sprinkle the sugar-cinnamon mixture evenly on the bottom and sides of each pan.
4. Step 4: Divide the batter evenly between the two prepared pans. Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Allow the bread to cool completely.
5. Step 5: To prepare the glaze, combine the powdered sugar, melted butter, almond extract, and vanilla extract in a bowl. Add milk one tablespoon at a time until the glaze reaches your desired consistency.
6. Step 6: Drizzle the glaze generously over the cooled bread, then sprinkle with chopped pistachios. Slice, serve, and enjoy!

Tips & Variations

• For extra pistachio flavor, toast the chopped pistachios lightly before adding them to the bread and glaze.
• Swap sour cream for Greek yogurt if desired for a slightly tangier taste and added moisture.
• If you prefer a thicker glaze, reduce the amount of milk or add more powdered sugar.
• Try adding a handful of white chocolate chips to the batter for a sweet twist.

Storage

Store pistachio bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Reheat slices in the microwave for 10-15 seconds to refresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread without the pudding mix?

The instant pistachio pudding mix adds moisture and flavor, but you can omit it if needed. Your bread may be less moist and less pistachio-flavored without it.

Can I use a different type of nut instead of pistachios?

Yes, chopped walnuts or almonds can be substituted if you prefer. Keep in mind the flavor will change, but the bread will remain delicious.

Pistachio Cake Mix Bread with Almond Glaze Recipe

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★★★★★

4.5 from 130 reviews

• Author: Hugo
• Total Time: 1 hour
• Yield: 2 loaves (about 12 slices each) 1x

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Description

This Pistachio Bread is a moist and flavorful quick bread combining yellow cake mix and instant pistachio pudding for a rich, nutty taste. Enhanced with cinnamon-sugar coating in the loaf pans and finished with a luscious almond-vanilla glaze, it’s an irresistible treat perfect for breakfast, snacks, or dessert.

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Ingredients

Scale 1x2x3x

Bread Batter

• 1 (15.25-ounce) box yellow cake mix
• 2 (3.4-ounce) boxes instant pistachio pudding mix
• 4 large eggs
• ¼ cup vegetable oil
• ⅛ cup water
• 1 cup sour cream

Pan Coating

• 2 tablespoons sugar
• 1 teaspoon cinnamon

Glaze and Topping

• 2 cups powdered sugar
• 2 tablespoons melted butter
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• Milk, as needed
• ½ – 1 cup chopped pistachios

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready to bake the pistachio bread evenly.
2. Mix Batter: In a large bowl, combine the dry yellow cake mix, dry instant pistachio pudding mix, 4 eggs, vegetable oil, water, and sour cream. Stir until all ingredients are well blended into a smooth batter.
3. Prepare Loaf Pans: In a small bowl, mix together the sugar and cinnamon. Grease two regular-size loaf pans thoroughly, then evenly sprinkle the cinnamon-sugar mixture on the bottom and sides of each pan to add a sweet, spiced crust to the bread.
4. Fill Pans and Bake: Divide the batter evenly and pour half into each prepared loaf pan. Bake both pans in the preheated oven for approximately 45 minutes, or until a toothpick inserted in the center comes out clean. Then, remove from oven and allow to cool completely.
5. Make Glaze: While the bread cools, prepare the glaze by mixing powdered sugar, melted butter, almond extract, and vanilla extract in a bowl. Add milk one tablespoon at a time, stirring until the glaze reaches your desired drizzling consistency.
6. Glaze and Garnish: Drizzle the glaze generously over the cooled bread. Immediately sprinkle chopped pistachios on top to add texture and enhance the pistachio flavor. Slice and serve your delicious homemade Pistachio Bread.

Notes

• You can substitute sour cream with Greek yogurt for a slightly tangier flavor.
• Adjust the amount of water in the batter if it seems too thick or thin; the consistency should be smooth and pourable.
• For extra crunch, toast the pistachios lightly before chopping and sprinkling on top.
• Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• This bread can also be frozen for up to 3 months; thaw before glazing.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: pistachio bread, quick bread, nutty bread, glazed pistachio loaf, dessert bread, cinnamon sugar bread