Pistachio Bread
This Pistachio Bread is a soft, moist, and subtly nutty quick bread that’s perfect for breakfast, brunch, dessert, or gifting. Made with pistachio pudding mix and simple pantry staples, it’s easy to bake, colorful, and packed with flavor.
Ingredients
- Dry Ingredients:
- 1 box 3.4 oz pistachio instant pudding mix
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Wet Ingredients:
- 3 large eggs
- 1 cup sugar
- ½ cup vegetable oil or melted butter for richer flavor
- 1 cup sour cream or plain Greek yogurt
- 1 tsp vanilla extract
- Optional Add-Ins:
- ½ cup chopped pistachios for extra crunch
- A dash of almond extract for added depth
- Powdered sugar glaze for finishing
Instructions
- Step 1 — Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Grease a 9x5-inch loaf pan or line with parchment paper.
- Step 2 — Mix Dry Ingredients
- In a medium bowl, whisk together flour, pudding mix, baking powder, baking soda, and salt.
- Step 3 — Combine Wet Ingredients
- In a large bowl, beat eggs and sugar until light and fluffy.
- Add oil, sour cream, and vanilla; mix until smooth.
- Step 4 — Fold Together
- Gradually add dry ingredients into wet mixture. Stir gently until just combined — avoid overmixing.
- Fold in optional chopped pistachios.
- Step 5 — Bake
- Pour batter into prepared pan and smooth the top.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Step 6 — Cool and Glaze (Optional)
- Cool in pan for 10 minutes before transferring to a wire rack.
- Drizzle with powdered sugar glaze for a bakery-style finish.
Notes
- Fresh Ingredients: Ensure baking powder and baking soda are fresh for proper rise.
- Texture: Add nuts, white chocolate chips, or shredded coconut for extra crunch.
- Healthier Options: Swap half the flour for whole wheat, use Greek yogurt, or reduce sugar slightly.
- Flavor Boost: A dash of almond extract or a sprinkle of sea salt on top elevates the flavor.