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Pistachio Bread

A soft and lightly sweet loaf enhanced with pistachio pudding mix, perfect for sharing and everyday cravings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour, spooned and leveled Measure by spooning into the cup and leveling with a knife.
  • 1 box instant pistachio pudding mix, 3.4 ounces Use instant, not cook-and-serve.
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon fine salt
  • 0.67 cups granulated sugar Reduce to 1/2 cup for a less sweet version.
Wet Ingredients
  • 2 large eggs, room temperature Room temperature for a smooth batter.
  • 0.5 cups neutral oil, such as canola or light olive oil
  • 0.75 cups milk, room temperature
  • 0.33 cups sour cream or plain Greek yogurt Substitutions possible.
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon almond extract Skip it or replace with extra vanilla if unavailable.
  • 2-3 drops green food coloring, optional For a brighter crumb.
Add-ins
  • 0.5 cups shelled pistachios, roughly chopped Plus extra for topping.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment and grease it.
  2. In a medium bowl, whisk the dry ingredients: flour, pudding mix, baking powder, baking soda, and salt.
  3. 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.
  4. Fold the dry ingredients into the wet ingredients with a spatula until just combined. Do not overmix.
  5. Fold in chopped pistachios.
Baking
  1. Pour the batter into the prepared loaf pan, smoothing the top. Tap the pan to release air bubbles.
  2. Bake for 50 to 60 minutes, checking at 48 minutes. A toothpick should come out with a few moist crumbs.
  3. If needed, tent the top loosely with foil if it browns too quickly.
  4. Let it cool in the pan for 10 minutes, then lift it out onto a cooling rack. Cool completely before glazing.
Glazing
  1. 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.
  2. Spoon the glaze over the cooled loaf and sprinkle with chopped pistachios.

Notes

Store the bread tightly wrapped at room temperature for up to 3 days or freeze individual slices for up to 2 months. Let it thaw at room temperature. Cool fully before glazing for a nice sheen.