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Square view of a sliced loaf of pistachio bread with green interior and white glaze, topped with chopped pistachios, on a white plate.
Recipe

Pistachio Bread


Author Kristy Richardson
Course Baking, bread, Breakfast, Dessert
Cuisine American
Servings 10 Slices
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Cooling Time 30 minutes
Total Time 2 hours 5 minutes
This pistachio bread recipe is moist and sweet quick bread recipe. The pistachio pudding mix, glaze and real pistachios make it more special.

Equipment

  • 1 loaf pan you can use a 9 x 5 or an 8.5 x 4.5 inch loaf pan
  • 1 parchment paper or oil like Crisco to oil the pan. I find parchment paper the easiest.
  • 1 Small bowl
  • 1 Large Mixing Bowl
  • 1 Silicone spatula
  • 1 Medium sized mixing bowl
  • 1 Toothpicks
  • 1 Whisk or fork

Ingredients  

For The Bread

  • 15.25 ounces yellow cake mix boxed
  • 6.8 ounces boxes instant pistachio pudding mix two 3.4 ounce boxes is 6.8 ounces
  • 4 large eggs
  • ¾ cup sour cream
  • ⅓ cup vegetable oil
  • ¼ cup water
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • 2-3 drops green food coloring optional

For The Glaze (optional)

  • 1 cup powdered sugar
  • 4-5 tablespoons heavy cream
  • 1 teaspoon almond extract
  • ½ teaspoon vanilla extract
  • ¼ cup pistachios chopped

Instructions

For The Bread

  • Preheat the oven to 350 degrees. Oil a 9x5 loaf pan or line with parchment paper and set to the side.
  • Crack the eggs into a small bowl and beat until the yolks crack.
  • In a large mixing bowl add cake mix, pudding mix, eggs, sour cream, oil, water, vanilla, almond extract, and food coloring. Mix until well combined.
  • Pour the batter into the prepared loaf pan. Bake for 65-70 minutes or until a toothpick inserted in the center comes out clean.
  • Let the loaf sit in the pan for 10 minutes before removing it to a cooling rack to cool completely.

For the Glaze (optional)

  • To make the glaze add powdered sugar, almond extract, vanilla extract and 4 tablespoons of heavy cream to a medium sized bowl and mix until smooth with a whisk or a fork. Add 1 tablespoon of heavy cream a little at a time if needed to get a thick but pourable consistency.
  • Drizzle glaze over the cooled loaf. Don't worry if the glaze goes down the sides of the cake some. Sprinkle the top of the loaf with chopped pistachios. Let the glaze set fully before slicing and serving. Enjoy!

Nutrition

Calories: 447kcal | Carbohydrates: 68g | Protein: 5g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 91mg | Sodium: 629mg | Potassium: 111mg | Fiber: 1g | Sugar: 50g | Vitamin A: 317IU | Vitamin C: 0.4mg | Calcium: 130mg | Iron: 1mg
Found on: onmykidsplate.com/pistachio-bread/