Easy Pistachio Bread Recipe cravings hit me at the funniest times. You know those days when you want something homemade, but you also want it to be simple and foolproof. That is this loaf. It is soft, lightly sweet, and has that cozy bakery smell that fills the whole kitchen. If you have a box of instant pistachio pudding mix, you are already halfway there. Let me show you how to bake a loaf that slices like a dream and gets devoured even faster.
How to Make Pistachio Bread
Ingredients
Here is what you will need for one standard 9×5 inch loaf:
The Story Behind This Recipe
From my kitchen to yours—Easy Pistachio Bread Recipe mixes classic comfort with a buttery finish. Tested, tasted, and ready for your table. Easy Pistachio Bread Recipe cravings hit me at the funniest times. You know those days when you want something homemade, but you also want it to…
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1 box instant pistachio pudding mix, 3.4 ounces (use instant, not cook-and-serve)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2/3 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup neutral oil, such as canola or light olive oil
- 3/4 cup milk, room temperature
- 1/3 cup sour cream or plain Greek yogurt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup shelled pistachios, roughly chopped, plus extra for topping
- Optional: 2 to 3 drops green food coloring for a brighter crumb
Step-by-Step
- Preheat the oven to 350°F. Line a 9×5 inch loaf pan with parchment, letting some hang over the long sides for easy lifting. Grease the pan.
- In a medium bowl, whisk the flour, instant pistachio pudding mix, baking powder, baking soda, and salt.
- In a large bowl, whisk the eggs, oil, milk, sour cream, vanilla, and almond extract until smooth. Whisk in the sugar until dissolved. If using food coloring, add a small drop and whisk until the color looks even.
- Tip the dry ingredients into the wet and stir with a spatula until the flour disappears. Do not overmix or the bread will be tough. Fold in the chopped pistachios.
- Pour into the prepared pan. Smooth the top and tap the pan on the counter once to release air bubbles.
- Bake 50 to 60 minutes. Start checking at 48 minutes. A tester should come out with a few moist crumbs. If the top browns too fast, tent loosely with foil during the last 10 minutes.
- Cool in the pan 10 minutes, then lift onto a rack. Cool completely before glazing and slicing.
Quick Almond Glaze
Whisk 1 cup powdered sugar with 1 1/2 tablespoons milk, 1/4 teaspoon almond extract, and a tiny pinch of salt. Adjust with a few drops more milk if needed. Spoon over the cooled loaf and sprinkle with chopped pistachios.
If you are in a bread mood, you might also love my soft pull-apart treat, butterscotch monkey bread for weekend mornings. It is just as simple and very shareable.
Pro tip: This Easy Pistachio Bread Recipe tastes even better the next day as the flavors settle. Wrap it well and let it rest overnight if you can resist. 
The Best Recipe for Pistachio Bread
What makes this loaf special is the way it balances softness and structure. The instant pudding mix brings delicate pistachio flavor and that tender, moist crumb we all love. A mix of oil and sour cream keeps the loaf soft even after a day or two, and a touch of almond extract boosts the nutty aroma without overpowering the pistachio. The result is a loaf that slices cleanly, holds together for lunchboxes, and still feels like a treat with afternoon tea.
I also designed this Easy Pistachio Bread Recipe to be flexible. You can use Greek yogurt instead of sour cream, or swap in half-and-half for the milk if that is what you have. It is forgiving. Just keep an eye on the bake time because every oven runs a little different. Pull the loaf when the center springs back lightly and passes the toothpick test.
Looking for a holiday-friendly loaf to gift alongside this one? Try this cozy festive Christmas bread idea. It pairs nicely on a brunch table with slices of pistachio bread.
I made this for a Sunday brunch and it got rave reviews. The crumb was moist, the pistachio flavor was gentle, and the almond glaze made it feel bakery-level. I will be baking it again for gifts. — Kara M.
One last thing: cool the loaf fully before glazing. The glaze will set up with a pretty sheen, and you will get those bakery-style drips down the sides. 
Recipe Tips
Room temperature ingredients are key for a smooth batter. Cold eggs or milk can make the oil seize up and create a dense texture. Measure flour by spooning it into the cup and leveling with a knife, not packing it in. Overmeasured flour can make quick breads dry and heavy.
If the top looks done before the center is set, gently tent with foil so it does not overbrown. A cracked top is normal, and I personally love how the glaze puddles in the crack. For extra crunch, sprinkle a tablespoon of sugar and a few chopped pistachios over the batter before baking.
For serving, this loaf is so good with savory dishes too. A warm slice next to a bowl of chili or skillet cornbread style sides makes for a fun, cozy mix of sweet and salty.
Storage
Store the bread tightly wrapped at room temperature for up to 3 days. To freeze, wrap unglaed slices individually, then stack in a freezer bag for up to 2 months. Thaw at room temperature and add glaze right before serving, or toast a slice lightly for a fresh-baked feel.
One more reminder: do not overmix. Stir just until the flour disappears. That is how you get the tender bite that makes this Easy Pistachio Bread Recipe feel like it came from a bakery.
Notes and Adaptations
Less sweet version: reduce the sugar to 1/2 cup and skip the glaze. The loaf will still be soft and lovely. Extra-rich version: add 2 tablespoons melted butter to the batter along with the oil and use half-and-half instead of milk.
Gluten-free: use a 1:1 baking blend that contains xanthan gum and watch the bake time, as gluten-free blends can brown faster. Dairy-free: use unsweetened almond milk and a dairy-free yogurt substitute. The pudding mix is usually dairy-free, but always double-check the box.
Swaps: replace half the pistachios with mini chocolate chips for a pistachio-chocolate loaf, or add 1 teaspoon orange zest for a brighter flavor. Want bakery color? A tiny drop of gel food coloring will give you that classic pale green crumb without affecting taste.
Gifting idea: bake the batter in 3 mini loaf pans at 350°F for about 25 to 30 minutes. Cool fully, glaze lightly, and wrap in parchment with twine. They look adorable on a dessert board with something fruity like this blackberry cobbler for contrast.
Recommended Equipment
- 9×5 inch loaf pan, light-colored for even browning
- Mixing bowls in two sizes
- Balloon whisk and flexible spatula
- Measuring cups and spoons
- Cooling rack and parchment paper
- Toothpicks or a thin cake tester
If you are planning a casual game-day spread, serve slices with something crunchy like these air fryer fried pickles. The combo is unexpectedly great.
Common Questions
Can I make this with a cake mix?
Yes, you can use a 15.25 ounce yellow cake mix plus the instant pistachio pudding mix. Add 3 eggs, 1/2 cup oil, and 1 cup milk. Bake about 50 to 55 minutes at 350°F.
What if I do not have almond extract?
Skip it or replace with extra vanilla. The pistachio pudding still delivers good flavor. Almond extract just adds a nice nutty background.
How do I know the loaf is done?
The center should spring back lightly and a toothpick should come out with a few moist crumbs, not wet batter. If needed, give it another 3 to 5 minutes and check again.
Can I double the recipe?
Yes. Bake in two loaf pans on the middle rack, leaving space between them for air circulation. Rotate the pans halfway through for even baking.
How should I store leftovers?
Wrap slices in plastic or a zipper bag at room temperature for up to 3 days. Freeze unglazed slices up to 2 months for later.
Ready to Bake and Share
There you go. A simple, reliable Easy Pistachio Bread Recipe that gives you soft slices, a gentle pistachio taste, and a sweet almond finish. If you want to compare styles or glaze ideas, this helpful guide from Pistachio Bread {With Almond Glaze!} | Lil’ Luna is a great read, and I also love the heritage spin in Grandma’s Pistachio Bread for a nostalgic take. I hope you bake a loaf soon, slice it warm, and share it with someone you love. You have got this. 
Pistachio Bread
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment and grease it.
- In a medium bowl, whisk the dry ingredients: flour, pudding mix, baking powder, baking soda, and salt.
- In a large bowl, whisk together eggs, oil, milk, sour cream, vanilla, and almond extract until smooth. Whisk in the sugar until dissolved. If using food coloring, add and whisk until the color is even.
- Fold the dry ingredients into the wet ingredients with a spatula until just combined. Do not overmix.
- Fold in chopped pistachios.
- Pour the batter into the prepared loaf pan, smoothing the top. Tap the pan to release air bubbles.
- Bake for 50 to 60 minutes, checking at 48 minutes. A toothpick should come out with a few moist crumbs.
- If needed, tent the top loosely with foil if it browns too quickly.
- Let it cool in the pan for 10 minutes, then lift it out onto a cooling rack. Cool completely before glazing.
- Whisk 1 cup powdered sugar with 1.5 tablespoons milk, 1/4 teaspoon almond extract, and a tiny pinch of salt. Adjust with more milk if needed.
- Spoon the glaze over the cooled loaf and sprinkle with chopped pistachios.
