Name: Pistachio Cake Mix Quick Bread with Pistachio Glaze Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 (15.25-ounce) box yellow cake mix; 2 (3.4-ounce) boxes instant pistachio pudding mix; 2 tablespoons sugar; 1 teaspoon cinnamon; ½-1 cup chopped pistachios (for topping); 2 cups powdered sugar (for glaze); 4 eggs; ¼ cup vegetable oil; ⅛ cup water; 1 cup sour cream; 2 tablespoons melted butter (for glaze); 1 teaspoon almond extract (for glaze); 1 teaspoon vanilla extract (for glaze); Milk, as needed (for glaze)

Jump to Recipe· 4.2 from 1 review

I absolutely adore sharing this Pistachio Cake Mix Quick Bread with Pistachio Glaze Recipe because it’s one of those treats that feels fancy but is actually so easy to make. The combination of moist quick bread infused with pistachio pudding and topped with a luscious pistachio glaze is a true showstopper in my kitchen. Whenever I’m craving something sweet yet comforting, this recipe hits the spot perfectly, and I love how it brings a little green-hued magic to afternoon tea or dessert.

Why You’ll Love This Pistachio Cake Mix Quick Bread with Pistachio Glaze Recipe

When I bite into this bread, the nutty, slightly sweet flavor of pistachio blends perfectly with the tender moistness from the pudding mix and sour cream, creating such an irresistible taste experience. The cinnamon sugar coating on the loaf pan adds just a subtle warmth and crunch that makes every bite extra special. Honestly, the glaze finishing touch brings it all together with a creamy sweetness and a delicate almond-vanilla aroma that leaves me reaching for seconds.

What excites me most about this Pistachio Cake Mix Quick Bread with Pistachio Glaze Recipe is how simple it is to prepare. I love recipes where I can throw together a handful of pantry staples and end up with something that feels homemade and indulgent. Plus, it’s perfect for so many occasions—from casual family breakfasts to a lovely treat during a holiday brunch or even to impress guests at a party. It’s a standout recipe, partly because it’s so quick but also because the flavor and texture are always spot on every time I make it.

Ingredients You’ll Need

Two silver rectangular loaf pans each hold a single thick layer of pale green batter with a smooth, slightly textured surface and some faint brown spots mixed in; the pans sit on a wooden surface. Photo taken with an iphone --ar 4:5 --v 7

The ingredients list is wonderfully straightforward, making this recipe approachable even if you’re short on time or just starting to bake more at home. Each component plays an important role, whether it’s enhancing the pistachio flavor, contributing moisture, or adding that perfect touch of sweetness and texture.

Yellow cake mix: Acts as the base of the bread, offering a light and tender crumb that soaks in all the flavorful additions.
Instant pistachio pudding mix: Infuses the batter with rich pistachio flavor and extra moisture for a soft bread.
Eggs: Bind the ingredients and add structure to the quick bread.
Vegetable oil: Keeps the bread moist without weighing it down.
Water: A small amount to loosen the batter slightly for perfect consistency.
Sour cream: Adds tanginess and a velvety texture that makes the bread exceptionally tender.
Sugar and cinnamon mixture: Sprinkled inside the pans to create a sweet, spicy crust.
Chopped pistachios: For crunch and to beautifully complement the pistachio flavor in the bread and glaze.
Powdered sugar: The base for the glaze, providing that sweet finish.
Melted butter: Adds richness to the glaze and enhances flavor.
Almond extract and vanilla extract: Boost the glazed pistachio flavor with aromatic, nutty notes.
Milk: Used to thin the glaze to the perfect consistency for drizzling.

Directions

Step 1: Preheat your oven to 350°F. This ensures the oven is ready when your batter is mixed, so your bread bakes evenly right from the start.

Step 2: In a large bowl, combine the dry yellow cake mix and instant pistachio pudding mix. Add in eggs, vegetable oil, water, and sour cream. Mix everything thoroughly until you have a smooth batter without any lumps. The batter should be thick but pourable.

Step 3: In a small bowl, stir together the sugar and cinnamon. Grease two regular-sized loaf pans well, then sprinkle the cinnamon sugar mixture evenly across the bottom and up the sides of both pans. This step adds a lovely sweet crust that contrasts wonderfully with the soft bread.

Step 4: Divide the batter evenly between the two prepared pans, smoothing the tops lightly. Place them in the oven and bake for about 45 minutes. To check doneness, insert a toothpick into the center of the bread; it should come out clean or with a few moist crumbs attached but not wet batter.

Step 5: Remove the loaves from the oven and allow them to cool completely in the pans on a wire rack. Cooling is key here because it lets the bread set up nicely and prevents the glaze from melting when applied.

Step 6: While the bread cools, prepare the glaze by mixing powdered sugar, melted butter, almond extract, and vanilla extract in a bowl. Add milk one tablespoon at a time until the glaze reaches a smooth, drizzling consistency.

Step 7: Once the quick bread has cooled, drizzle the pistachio glaze generously over the tops. Finally, sprinkle with chopped pistachios to add additional texture and that signature nutty bite. Let the glaze set for a few minutes before slicing and serving. Enjoy every delicious bite!

Servings and Timing

This Pistachio Cake Mix Quick Bread with Pistachio Glaze Recipe makes 2 generous loaves, perfect for sharing or storing for later. It takes about 10 minutes to prepare the batter and glaze, with a baking time of 45 minutes. Be sure to allow at least 15 minutes for cooling before glazing and slicing, making the total time roughly 1 hour and 10 minutes from start to finish. The recipe yields approximately 12 slices if you cut the loaves into 6 slices each, ideal for a small gathering or family dessert.

How to Serve This Pistachio Cake Mix Quick Bread with Pistachio Glaze Recipe

A rectangular cake with a brown base sits on a metal cooling rack over a white marbled texture. The cake has a thick layer of white icing that drips slightly down the sides. On top of the icing is a thick, even layer of chopped green pistachio nuts spread all over, adding texture and color contrast. In the background, another similar cake is visible, also with white icing and pistachio topping. The whole scene is well lit, showing the moist texture of the cake and smooth, slightly shiny icing photo taken with an iphone --ar 4:5 --v 7

I love serving this pistachio quick bread slightly warm or at room temperature, as it really lets the glaze shine while keeping the bread soft and tender. It pairs beautifully with a hot cup of tea or coffee for an afternoon pick-me-up or breakfast treat. When I have guests, I like to slice the bread thinly, garnish the serving plate with extra chopped pistachios, and maybe even some fresh fruit on the side to add color and freshness.

For a festive touch, I enjoy presenting this bread on a pretty cake stand or wooden board, drizzling a little extra glaze on the plate for a glossy finish. If I’m serving it at brunch or a holiday party, I often add whipped cream or mascarpone cheese on the side with berries to heighten the indulgence. It also makes a lovely after-dinner dessert when paired with a dessert wine or a mild cocktail like an almond-flavored amaretto sour. For a non-alcoholic option, a sparkling water infused with lemon brightens the palate between bites perfectly.

Because this bread is so flavorful, it stands well on its own as a sweet treat or snack, but the little extras can really elevate the experience depending on the occasion. I recommend slicing about 1-inch portions for serving so everyone can enjoy a little slice of pistachio heaven without feeling overwhelmed.

Variations

I’m always excited to experiment with this Pistachio Cake Mix Quick Bread with Pistachio Glaze Recipe to suit different tastes and dietary needs. For starters, you can swap out the yellow cake mix for a gluten-free cake mix without losing the lovely texture, making this recipe accessible for gluten-sensitive friends and family. If you want to try a vegan version, substituting the eggs and sour cream with flax eggs and a plant-based yogurt or sour cream alternative works surprisingly well.

If you’re craving a little extra texture, I sometimes fold in dried cherries or cranberries with the chopped pistachios for a tart contrast that balances the sweetness beautifully. Another variation I adore is adding a splash of orange zest or a teaspoon of cardamom to the batter, which introduces a fragrant twist that pairs magically with the pistachio flavor. For an even bolder taste, swapping vegetable oil for browned butter in the batter and glaze adds a rich, nutty depth that’s hard to resist.

Lastly, if you’re short on time, you can bake this recipe in one large loaf pan instead of two, adjusting baking time to about 55-60 minutes and keeping an eye on doneness with a toothpick. I sometimes try making muffin-sized versions for quick grab-and-go snacks or petite party treats, baking them for around 20-25 minutes at the same temperature.

Storage and Reheating

Storing Leftovers

Leftover pistachio quick bread keeps really well stored in an airtight container at room temperature for up to 3 days. For best results, I wrap each loaf tightly in plastic wrap or aluminum foil before placing it in a container to keep it from drying out. If your kitchen is warm, storing the bread in the refrigerator can extend freshness for about 5 days, but I find that room temperature preserves the tender texture best.

Freezing

This bread freezes wonderfully, which makes it great for prepping in advance or saving leftovers. I like to slice the bread first, then place parchment paper between slices to prevent sticking. I wrap the whole loaf or slices tightly in plastic wrap and then in a freezer-safe bag or container. It freezes well for up to 2 months. When you’re ready to enjoy, just thaw slices at room temperature or warm them slightly in the oven or microwave.

Reheating

To bring back the fresh-baked charm, I recommend reheating slices in a toaster oven or conventional oven at 300°F for about 5-7 minutes, which helps restore a lightly crisp crust while keeping the inside soft. If using a microwave, heat slices on medium power for short 20-30 second intervals to avoid drying it out. Avoid reheating the bread with glaze on top—warm it first, then drizzle the glaze again fresh to maintain that luscious texture and glossy finish.

FAQs

Can I make this bread without the instant pistachio pudding mix?

While the instant pistachio pudding mix is key for the signature pistachio flavor and moisture, you could try substituting it with a homemade pistachio paste or extract and a bit more sour cream or yogurt for moisture. However, the texture and color might differ slightly, so I recommend trying the original pudding mix if possible for best results.

Is it necessary to use sour cream in the recipe?

Sour cream adds great moisture and a slight tang that balances the sweetness, making the bread tender and rich. If you don’t have sour cream, you can substitute with plain Greek yogurt or buttermilk, which have similar acidic properties and will work well in maintaining moisture and texture.

Can I skip the glaze if I want a less sweet bread?

Absolutely! The bread itself has plenty of flavor from the pistachio pudding and cinnamon sugar crust, so it tastes wonderful on its own. Skipping the glaze will give you a more subtle sweetness and a firmer crust, which some people prefer for breakfast or tea time. You can also drizzle honey or a light dusting of powdered sugar as a lighter alternative.

How do I know when the bread is fully baked?

The best way is to insert a toothpick into the center of the loaf after the recommended 45 minutes baking time. If it comes out clean or with a few moist crumbs (not wet batter), the bread is done. If it’s still wet or sticky, give it another 5-7 minutes and check again. Oven temperatures vary, so keep an eye near the end to avoid overbaking.

Can I add other nuts or seeds instead of pistachios?

Yes, if you’re not a pistachio fan or want to mix it up, chopped almonds, walnuts, or pecans would be delicious alternatives. They’ll add crunch and flavor, though the distinct pistachio color and flavor won’t be as prominent. Feel free to experiment and find your favorite combo!

Conclusion

I truly hope you give this Pistachio Cake Mix Quick Bread with Pistachio Glaze Recipe a try soon. It’s one of those delightful bakes that feels special without any fuss, and I guarantee it’ll bring joy to your table with its wonderful flavor and texture. Every time I make it, it feels like a warm hug in bread form, and I’m excited for you to enjoy that same happiness in your own kitchen.