Go Back

Pistachio Bread

A deliciously moist and nutty bread made with simple pantry ingredients, featuring a tender crumb and a delightful pistachio flavor, perfect for brunch or gifting.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the bread
  • 15 ounce box of yellow cake mix
  • 3.4 ounce box instant pistachio pudding mix
  • 3 large eggs
  • 1 cup water
  • 1/2 cup melted butter (or vegetable oil)
  • 1/4 cup sour cream
  • 1 Tablespoon cinnamon sugar (optional)
  • green food coloring drops optional
For the glaze
  • 1 cup powdered sugar
  • 2-3 Tablespoons heavy cream or milk (more as needed)
  • 1 Tablespoon salted butter (melted)
  • 1/2 teaspoon vanilla or almond extract
For topping
  • 1/2 cup chopped pistachios

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan (or 2 8×4-inch pans for smaller loaves). If desired, sprinkle the bottom with cinnamon sugar.
  2. In a large bowl, whisk together the yellow cake mix and instant pistachio pudding (both dry).
  3. Add the eggs, water, melted butter (or oil), and sour cream. Stir until combined. For a brighter green, add in a few drops of green food coloring.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 40–45 minutes, checking at 40 minutes with a toothpick; it should come out clean. If the top is browning too quickly, tent with foil.
Cooling and Glazing
  1. Allow the loaf to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
  2. For the glaze, whisk together the powdered sugar, heavy cream (or milk), melted butter, and vanilla until smooth. Thin with more milk if necessary.
  3. Once the bread has cooled, drizzle the glaze over the top and sprinkle with chopped pistachios.
  4. Slice into 12 generous pieces and enjoy.

Notes

Serve slightly warm or at room temperature. The bread can be stored wrapped at room temperature for up to 3 days or refrigerated for up to 5 days.