This delicious pistachio bread is filled with crunchy pistachios and topped with a sweet vanilla glaze. It is easily made all in one mixing bowl, taking less than 10 minutes to mix bake just like my Buttermilk Banana Bread.
Why I Think You’ll Love This Recipe
- Using a pistachio pudding mix in this homemade bread gives it a delectable flavor that is hard to achieve without it.
- This is an incredibly unique quickbread that your family will love.
Tips and Tricks
- Make mini-loaves of pistachio bread! Fill only 1/2 full and bake for about 20-25 minutes.
- Check by inserting a toothpick and if it comes out clean, it is done!
How to Make Pistachio Bread
- Mix in a large bowl the oil and sugar. Stir. Add the eggs and almond extract. Beat lightly until evenly combined.
- Stir in the pudding mix, baking powder, baking soda, sour cream, salt, and milk.
- Add the flour and gently fold until just combined – do not over-mix. Add pistachios.
- Spoon into the prepared loaf pan, into an even layer.
- Bake for 45 minutes or until golden brown and cooked through
- Remove the loaf from the oven and transfer to a cooling rack. Let sit for 10 minutes, and invert it onto the rack to cool completely.
More Pistachio Recipes
How to Store
This Pistachio bread should be kept at room temperature in a container with a tight-fitting lid. It will be good on the counter for about 3 days.
Can you Freeze it?
You bet! Wrap it tightly in plastic wrap and then place it in an airtight container. It should keep for a few months, although it’s best eaten fresh out of the oven!
If you love the pistachio pudding mix, then this recipe is for you (you’ll also probably love my Pistachio Pudding Cookies). I’m sure you will love it as much as we do!
Happy cooking
Love,
Karlynn
Pistachio Bread
Ingredients
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 ½ teaspoons almond extract
- one 3.4 ounce package instant Pistachio pudding mix
- 1/4 cup sour cream
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 cups all purpose flour
- 1/4 cup chopped pistachios
Topping
- 1/2 batch vanilla icing glaze
- 1/4 cup chopped pistachios unsalted optional
Instructions
- Preheat your oven to 350 °F. Grease a standard 9×5 loaf pan and set aside.
- In a large bowl add the oil and sugar. Stir.
- Add the eggs and almond extract. Beat lightly until evenly combined.
- Add the pudding mix, baking powder, baking soda, sour cream, salt and milk. Gently stir with a spoon until just combined.
- Add the flour and gently fold until just combined – do not over mix.
- Add in the chopped pistachios and gently fold in.
- Spoon into the prepared loaf pan, into an even layer. Tap the pan gently on the counter to remove any air bubbles.
- Bake for 45 minutes or until golden brown and cooked through. If the top gets too brown before the loaf is cooked through, tent the aluminum foil over the loaf and continue to bake.
- Insert a toothpick in the center of the loaf to check for doneness. If the toothpick comes out clean the loaf is done.
- Remove the loaf from the oven and transfer to a cooling rack. Let sit for 10 minutes, then loosen the loaf around the edges with a butter knife, then invert it onto the rack to cool completely.
Be sure to save this to your Desserts boards on Pinterest!
Anna says
When do you add the topping?