Make this easy, moist pistachio bread using instant pudding mix for a tender crumb and rich flavor. It is perfect for breakfast, brunch, or a simple dessert.
Author:Claire
Prep Time:15 min
Cook Time:60 min
Total Time:75 min
Yield:1 loaf (about 10 servings) 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 box (3.4 oz) instant pistachio pudding mix
1 box (15.25 oz) yellow cake mix
4 large eggs
1 cup vegetable oil
1 cup water
1/2 cup chopped raw pistachios (for batter)
1 teaspoon vanilla extract
For the Glaze: 1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon almond extract
1 tablespoon melted butter
1/4 cup chopped raw pistachios (for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
In a large bowl, whisk together the instant pistachio pudding mix and the yellow cake mix.
Add the eggs, vegetable oil, water, and vanilla extract to the dry ingredients. Mix on low speed until just combined. Do not overmix.
Gently fold in the 1/2 cup of chopped pistachios for the batter.
Pour the batter into the prepared loaf pan.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
While the bread cools, prepare the glaze: Whisk together the powdered sugar, milk, almond extract, and melted butter until smooth. Add more milk if you prefer a thinner glaze.
Once the bread is completely cool, drizzle the glaze evenly over the top. Sprinkle with the remaining 1/4 cup of chopped pistachios.
Slice and serve. This bread is great for meal planning as leftovers keep well.
Notes
For an extra bright flavor, substitute 1/4 cup of the water with fresh lemon juice to make a lemon pistachio bread variation.
If you are looking for alternatives to traditional baking methods, this quick bread recipe avoids the complexity of yeast.
This recipe is a simple alternative to using meal delivery companies for a quick treat.