Dessert

Pistachio Cake Mix Bread with Pistachio Glaze Recipe

ByMariam Harutyunyan December 14, 2025December 14, 2025

Introduction

This Pistachio Bread is a delightful twist on traditional quick bread, combining the nutty richness of pistachios with a moist, flavorful batter. Topped with a sweet almond glaze and extra chopped pistachios, it’s perfect for breakfast, snack time, or dessert.

Two elongated cakes sit on a metal cooling rack over a white marbled surface. One cake is whole, while the other is sliced to show its light green, soft inside texture. Both cakes have a smooth, white glaze dripping slightly down the sides. The glaze is sprinkled generously with chopped pistachio nuts, adding a rough texture and greenish-yellow color on top. The edges of the cakes are light brown, contrasting with the bright green interior and white topping. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (15.25-ounce) box yellow cake mix
2 (3.4-ounce) boxes instant pistachio pudding mix

4 eggs
¼ cup vegetable oil

⅛ cup water
1 cup sour cream

2 tablespoons sugar
1 teaspoon cinnamon
½ to 1 cup chopped pistachios

2 cups powdered sugar
2 tablespoons melted butter
1 teaspoon almond extract

1 teaspoon vanilla extract
Milk (for glaze consistency)

Instructions

Step 1: Preheat your oven to 350°F (175°C).

Step 2: In a large bowl, combine the yellow cake mix, pistachio pudding mix, eggs, vegetable oil, water, and sour cream. Mix thoroughly until smooth and well blended. Set aside.
Step 3: In a small bowl, mix together the sugar and cinnamon. Grease two regular-sized loaf pans thoroughly, then sprinkle the sugar and cinnamon mixture evenly on the bottoms and sides of the pans.
Step 4: Pour half of the batter into each loaf pan. Place the pans in the oven and bake for 45 minutes. Once baked, remove from the oven and allow the bread to cool completely in the pans.

Step 5: To make the glaze, combine the powdered sugar, melted butter, almond extract, and vanilla extract in a bowl. Add milk one tablespoon at a time until the glaze reaches your desired consistency—smooth and pourable.
Step 6: Drizzle the glaze generously over the cooled bread. Sprinkle chopped pistachios on top for added crunch and flavor. Slice and serve.

Tips & Variations

For extra moisture, substitute sour cream with Greek yogurt.

Try adding a handful of white chocolate chips to the batter for a sweet contrast.
Use salted pistachios if you prefer a balance of sweet and salty flavors.
If you don’t have almond extract, you can use an extra teaspoon of vanilla extract instead.

Storage

Store the pistachio bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to a week or freeze for up to 3 months. When ready to eat, warm slices gently in the microwave or oven. Add fresh glaze if desired.

How to Serve

A loaf cake with three layers is shown on a cooling rack over a white marbled surface. The bottom layer is a light green, moist cake with a soft and airy texture. The middle layer is a thin, smooth white icing coating the cake evenly. The top layer is crushed pistachio nuts, green and light brown in color, spread thickly over the icing. Two slices are cut from the front, showing the green cake inside with the iced and nutty outer layers visible on the edges. Small pistachio crumbs are scattered around the rack and surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread without the glaze?

Yes, the bread is delicious on its own. The glaze adds extra sweetness and moisture but isn’t necessary for a tasty loaf.

Can I use homemade pistachio pudding instead of instant mix?

While you can try using homemade pistachio pudding, the instant mix helps the bread set properly and provides a consistent flavor. Homemade pudding might change the texture and baking time.