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.

Ingredients

Scale

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

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready to bake the pistachio bread evenly.
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.
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.
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.
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.
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