Description

This Pistachio Bread recipe combines the nutty flavor of pistachios with a moist and tender yellow cake base enhanced by pistachio pudding mix, sour cream, and a cinnamon-sugar crust. Finished with a luscious almond-vanilla glaze and topped with chopped pistachios, it’s a perfect sweet treat that’s easy to bake and perfect for breakfast, snacks, or dessert.

Ingredients

Scale

Dry Ingredients

1 (15.25-ounce) box yellow cake mix
2 (3.4-ounce) boxes instant pistachio pudding mix
2 tablespoons sugar
1 teaspoon cinnamon
½–1 cup chopped pistachios
2 cups powdered sugar

Wet Ingredients

4 eggs
¼ cup vegetable oil
⅛ cup water
1 cup sour cream
2 tablespoons melted butter
1 teaspoon almond extract
1 teaspoon vanilla extract
milk (for glaze, quantity adjusted for desired consistency)

Instructions

Preheat oven: Preheat your oven to 350°F to ensure it reaches the correct temperature by the time you finish preparing the batter.
Mix batter: In a large bowl, combine the yellow cake mix, instant pistachio pudding mix, eggs, vegetable oil, water, and sour cream. Stir everything together until the mixture is smooth and well incorporated.
Prepare pans: In a small bowl, mix the sugar and cinnamon. Grease two regular loaf pans thoroughly, then sprinkle the cinnamon sugar mixture evenly on the bottom and sides of each pan to create a flavorful crust.
Fill pans and bake: Divide the batter equally between the two prepared loaf pans. Place the pans in the oven and bake for 45 minutes or until a toothpick inserted in the center comes out clean. Once baked, remove the loaves and allow them to cool completely.
Make glaze: In a small bowl, combine the powdered sugar, melted butter, almond extract, and vanilla extract. Gradually add milk one tablespoon at a time until the glaze reaches your desired drizzling consistency.
Finish and serve: Drizzle the glaze generously over the cooled loaves. Sprinkle the chopped pistachios on top for added texture and nutty flavor. Slice and serve your delicious pistachio bread, enjoying its moist crumb and sweet glaze.

Notes

You can adjust the amount of chopped pistachios in the batter or on top according to your preference.
Make sure to grease and sugar the pans well to prevent sticking and add a crunchy cinnamon-sugar crust.
If you prefer a sweeter or thicker glaze, adjust the amount of powdered sugar and milk accordingly.
Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
This recipe can be doubled to make four loaves using additional pans and baking time.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Bread
Method: Baking
Cuisine: American

Keywords: pistachio bread, pistachio pudding bread, moist cake bread, glazed pistachio loaf, nutty bread, easy pistachio dessert, cinnamon sugar bread