I absolutely love making Pistachio Bread, it’s a deliciously unique treat that’s perfect for any time of day. This recipe combines the wonderful flavor of pistachios with a moist and tender bread texture. The process is fairly simple, making it a great baking project for beginners. I always enjoy using fresh, roasted pistachios to give the bread the perfect amount of nuttiness. Whether it’s for breakfast, a snack, or even dessert, Pistachio Bread is sure to satisfy your cravings.

Ingredients Needed for This Recipe

• 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
• ½-1 cup chopped pistachios

For the Glaze:

• 2 cups powdered sugar
• 2 tablespoons melted butter
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• Milk (as needed)

Instructions for Making Pistachio Bread

1. Preheat the oven to 350°F.
2. In a large bowl, mix the dry cake mix, dry pudding mix, eggs, oil, water, and sour cream until well combined. Set aside.
3. In a small bowl, mix the sugar and cinnamon. Grease 2 regular-size loaf pans and sprinkle the sugar mixture evenly on the bottom and sides of the pans.
4. Pour half the batter into each pan. Bake for 45 minutes. Let cool.
5. For the glaze, combine powdered sugar, melted butter, almond extract, and vanilla. Add milk, 1 tablespoon at a time, until it reaches the desired consistency.
6. Drizzle glaze over bread and sprinkle with chopped pistachios. Serve and enjoy!

Tips

• Add green food coloring to the batter for a more vibrant green color.
• Include crushed pistachios in the batter for extra crunch.
• For mini-loaves, fill pans no more than ½ way and check every 5 minutes after 25 minutes of cooking.

Tips for Perfecting the Recipe

Ingredient Quality: Use high-quality ingredients for the best results. Fresh eggs, premium cake mix, and fresh pistachios can make a significant difference in flavor.

Pudding Mix: Ensure that the pistachio pudding mix is of the instant variety. This affects the texture and moisture of the bread.

Mixing the Batter: Avoid overmixing the batter as it can lead to a dense bread. Mix just until the ingredients are combined.

Oven Calibration: Make sure your oven is properly calibrated. An oven thermometer can help you ensure that the temperature is accurate.

Pan Preparation: Grease the pans well and use the cinnamon-sugar mixture as directed. This not only prevents sticking but also adds a nice flavor and texture to the crust.

Batter Consistency: The batter should be thick but pourable. If it’s too thick, a little extra water or milk can be added.

Baking Time: Oven temperatures can vary, so start checking the bread around 40 minutes. It’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cooling: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps the bread set and prevents it from breaking apart.

Glaze Consistency: For the glaze, adjust the amount of milk to get the right drizzling consistency. It should be fluid but not too runny.

Adding Nuts: If you’re adding extra pistachios to the batter, chop them finely to ensure they are distributed evenly and don’t sink to the bottom.

Food Coloring: If using food coloring to enhance the green color, add it sparingly. Too much can affect the flavor and appearance.

Storage: Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze as directed.

Serving Suggestions

Breakfast or Brunch: Serve slices of pistachio bread for a delightful breakfast or brunch. It pairs well with coffee or tea.

Dessert: Present it as a dessert, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.

Gift Giving: Wrap individual loaves in cellophane and tie with a ribbon for a homemade gift.

Holiday Table: It’s perfect for St. Patrick’s Day or Christmas due to its festive color.

With Fruits: Serve alongside fresh fruits like berries or sliced peaches for a refreshing touch.

Toast It: For a different experience, lightly toast slices of the bread and serve with butter or cream cheese.

Frequently Asked Questions

Can I make this bread with a different type of cake mix? Yes, you can use a different type of cake mix, but yellow cake mix works best for this recipe in terms of flavor and texture compatibility with the pistachio pudding.

Can I make this recipe gluten-free? Yes, use a gluten-free cake mix and ensure that all other ingredients are gluten-free.

Can I use homemade pistachio pudding instead of instant mix? While homemade pudding can be used, the consistency and moisture content may vary, affecting the final result. Instant mix is recommended for its convenience and tested results.

How do I know if the bread is fully baked? Insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, the bread is done.

Can I freeze the bread? Yes, wrap it tightly in plastic wrap and then in foil. Freeze for up to 6 months. Thaw at room temperature and add the glaze before serving.

Can I reduce the sugar in the recipe? Reducing the sugar can affect the texture and flavor balance. It’s best to follow the recipe for the first time before making adjustments.

What can I use instead of vegetable oil? Canola oil or melted butter can be used as substitutes for vegetable oil.

Is it necessary to use sour cream? Sour cream adds moisture and richness. You can substitute with Greek yogurt if necessary.

Can I add other nuts to the recipe? While pistachios are ideal for this recipe, almonds or walnuts could be used for a different flavor profile.

How can I make the bread moister? Ensure not to overbake and consider adding a bit more sour cream or a tablespoon of applesauce to the batter for extra moisture.

Pistachio Bread

This Pistachio Bread recipe combines the wonderful flavor of pistachios with a moist and tender bread texture.

5 from 1 vote

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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
• ½-1 cup chopped pistachios

For the Glaze:

• 2 cups powdered sugar
• 2 tablespoons melted butter
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• Milk as needed

INSTRUCTIONS

• Preheat the oven to 350°F.
• In a large bowl, mix the dry cake mix, dry pudding mix, eggs, oil, water, and sour cream until well combined. Set aside.
• In a small bowl, mix the sugar and cinnamon. Grease 2 regular-size loaf pans and sprinkle the sugar mixture evenly on the bottom and sides of the pans.
• Pour half the batter into each pan. Bake for 45 minutes. Let cool.
• For the glaze, combine powdered sugar, melted butter, almond extract, and vanilla. Add milk, 1 tablespoon at a time, until it reaches the desired consistency.
• Drizzle glaze over bread and sprinkle with chopped pistachios. Serve and enjoy!

Notes

Add green food coloring to the batter for a more vibrant green color.

Include crushed pistachios in the batter for extra crunch.

For mini-loaves, fill pans no more than ½ way and check every 5 minutes after 25 minutes of cooking.