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Easy Pistachio Pudding Bread

A slice cut from a moist pistachio bread loaf, topped with white glaze and chopped pistachios.
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Make a moist, nutty, and sweet pistachio bread loaf using instant pudding mix for simple preparation. This quick bread is perfect for breakfast, brunch, or dessert.

Ingredients

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  • 1 box (15.25 oz) yellow cake mix
  • 1 package (3.4 oz) instant pistachio pudding mix
  • 1 cup vegetable oil
  • 4 large eggs
  • 1/2 cup water
  • 1 cup shelled, chopped pistachios
  • 1 teaspoon vanilla extract
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons milk
  • For the Glaze: 1/4 teaspoon almond extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the cake mix and the instant pistachio pudding mix.
  3. Add the vegetable oil, eggs, and water to the dry ingredients. Mix on low speed until just combined. Do not overmix.
  4. Stir in the chopped pistachios and vanilla extract by hand.
  5. Pour the batter evenly into the prepared loaf pan.
  6. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the bread cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  8. While the bread cools, prepare the glaze: Whisk together the powdered sugar, milk, and almond extract until smooth. Add more milk, one teaspoon at a time, if the glaze is too thick.
  9. Once the bread is completely cool, drizzle the glaze over the top. Slice and serve.

Notes

  • For a bakery style pistachio bread, you can add a few drops of green food coloring to the batter for a brighter color.
  • If you prefer a lemon flavor, substitute the water with lemon juice and add 1 teaspoon of lemon zest to the batter.
  • This recipe is very moist; check for doneness carefully around the 50-minute mark.

Nutrition

Find it online: https://cookingbycarla.com/pistachio-bread-easy-moist-pudding-recipe/