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
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)
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 1/2 cup powdered sugar, 1 tbsp milk, and a drop of almond extract. Drizzle over cooled bread and sprinkle with crushed pistachios.
Notes
Substitute sour cream with Greek yogurt for a lighter texture.
Add mini white chocolate chips for extra sweetness.
Use vanilla extract instead of almond extract if preferred.
For gluten-free, use gluten-free yellow cake and pudding mixes.
Mix dried cranberries or cherries with pistachios for a fruity twist.
Store wrapped at room temperature up to 3 days or freeze sliced for longer storage.
Reheat slices in microwave for 15-20 seconds or toast lightly.
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/10 of loaf)
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
