Name: Pistachio Pudding Bread
Prep time: 10 min
Cook time: PT-485883H6M4S
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 box (3.4 oz) instant pistachio pudding mix; 1 box yellow cake mix; 4 eggs; 1/2 cup vegetable oil; 1 cup milk; 1/2 cup sour cream or Greek yogurt; 1/2 tsp almond extract (optional); 1/2 cup chopped pistachios (optional)

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I love how this Pistachio Pudding Bread combines the rich, nutty flavor of pistachios with the moist, tender crumb of a yellow cake base. It’s a quick and easy recipe that transforms simple pantry staples into a deliciously unique loaf, perfect for breakfast, snacks, or dessert.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 box (3.4 oz) instant pistachio pudding mix

1 box yellow cake mix

4 eggs

½ cup vegetable oil

1 cup milk

½ cup sour cream or Greek yogurt

½ teaspoon almond extract (optional but so good!)

½ cup chopped pistachios (optional for texture)

Directions

Preheat the oven to 350°F (175°C). Grease and flour a loaf pan or two smaller ones.

In a large bowl, combine the yellow cake mix, pistachio pudding mix, eggs, vegetable oil, milk, sour cream, and almond extract. Beat the mixture until smooth, about 2 minutes.

Gently fold in the chopped pistachios if using, then pour the batter into the prepared pan(s).

Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent it with foil for the last 10 to 15 minutes of baking.

Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Optional glaze: Whisk together ½ cup powdered sugar, 1 tablespoon milk, and a drop of almond extract. Drizzle the glaze over the cooled bread and sprinkle with crushed pistachios for extra flair.

Servings and Timing

This recipe makes one standard loaf (or two smaller loaves) and serves about 8 to 10 people. Prep time is around 10 minutes, and baking takes approximately 50 to 60 minutes. Cooling time adds another 10 to 15 minutes before slicing.

Variations

Swap sour cream for Greek yogurt to lighten the texture while keeping it moist.

Add mini white chocolate chips for a sweet surprise in every bite.

Replace almond extract with vanilla extract if preferred.

For a gluten-free option, try using a gluten-free yellow cake mix and pudding mix.

Mix in some dried cranberries or cherries along with the pistachios for a fruity twist.

Storage/Reheating

I store this bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. It also freezes well — I slice it first and freeze the slices individually, then thaw them as needed. To reheat, I warm slices in the microwave for 15 to 20 seconds or toast them lightly for a fresh-baked feel.

FAQs

What can I substitute for pistachio pudding mix?

I’ve found that you can use vanilla pudding mix and add some finely chopped pistachios or pistachio flavoring, but the authentic pistachio pudding mix really gives it the unique taste.

Can I make this bread dairy-free?

Yes! I swap the milk and sour cream with almond milk and dairy-free yogurt or sour cream alternatives, and it still turns out delicious.

Is the almond extract necessary?

It’s optional but I highly recommend it. The almond extract enhances the pistachio flavor and adds depth, but the bread still tastes great without it.

Can I use homemade pistachio pudding instead of instant mix?

I wouldn’t recommend it here because instant pudding mix helps give the bread structure and moistness. Homemade pudding might make the batter too wet.

How do I know when the bread is done baking?

I rely on the toothpick test—insert a toothpick in the center, and if it comes out clean or with a few crumbs, the bread is done. If it’s wet or sticky, it needs more time.

Conclusion

I really enjoy making Pistachio Pudding Bread because it’s an easy recipe with a unique flavor profile that impresses every time. The combination of moist texture, nutty crunch, and subtle almond aroma makes it perfect for any occasion. Whether I’m sharing it with friends or enjoying a quiet moment with a cup of tea, this bread always hits the spot. I hope you give it a try and love it as much as I do.

Recipe:

Pistachio Pudding Bread

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Author: Cheryl
Total Time: 1 hour 10 minutes
Yield: 1 standard loaf (8-10 servings)
Diet: Vegetarian

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Description

This Pistachio Pudding Bread combines the rich, nutty flavor of pistachios with a moist, tender yellow cake base, creating a quick and easy loaf perfect for breakfast, snacks, or dessert.

Ingredients

1 box (3.4 oz) instant pistachio pudding mix

1 box yellow cake mix

4 eggs

½ cup vegetable oil

1 cup milk

½ cup sour cream or Greek yogurt

½ tsp almond extract (optional)

½ cup chopped pistachios (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a loaf pan or two smaller ones.
In a large bowl, combine yellow cake mix, pistachio pudding mix, eggs, vegetable oil, milk, sour cream, and almond extract. Beat until smooth, about 2 minutes.
Gently fold in chopped pistachios if using, then pour batter into prepared pan(s).
Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil if top browns too quickly during last 10 to 15 minutes.
Let bread cool in pan for 10 minutes before transferring to wire rack to cool completely.
Optional glaze: Whisk ½ cup powdered sugar, 1 tablespoon milk, and a drop of almond extract. Drizzle over cooled bread and sprinkle with crushed pistachios.