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Ultra Moist Pistachio Pudding Bread with Almond Glaze

Close-up of a freshly baked pistachio bread loaf drizzled with white glaze and topped with chopped pistachios.

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Make this simple pistachio bread using pudding mix for an incredibly moist texture. This quick bread recipe is perfect for breakfast or dessert and features a sweet almond glaze.

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
  • 1/2 cup water
  • 1 teaspoon vanilla extract
  • 1/2 cup shelled, chopped pistachios (for batter)
  • 1/2 cup powdered sugar (for glaze)
  • 2 tablespoons milk (for glaze)
  • 1/4 teaspoon almond extract (for glaze)
  • 1 tablespoon chopped pistachios (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a large bowl, whisk together the instant pistachio pudding mix and the yellow cake mix.
  3. Add the eggs, vegetable oil, water, and vanilla extract to the dry ingredients. Mix on low speed until just combined, then beat for two minutes on medium speed. Do not overmix.
  4. Gently fold in the 1/2 cup of chopped pistachios into the batter.
  5. Pour the batter into the prepared loaf pan.
  6. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.
  8. While the bread cools, prepare the glaze: Whisk together the powdered sugar, milk, and almond extract until smooth.
  9. Once the bread is completely cool, drizzle the almond glaze over the top. Sprinkle with the remaining 1 tablespoon of chopped pistachios.
  10. Slice and serve.

Notes

  • For a brighter green color, you can add 1-2 drops of green food coloring to the batter.
  • If you prefer a less sweet bread, reduce the powdered sugar in the glaze by 1 tablespoon.
  • This bread keeps well covered at room temperature for up to three days.

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