Description
This Pistachio Bread is a moist, flavorful quick bread combining the nutty taste of pistachios with the sweetness of yellow cake mix and pistachio pudding. Topped with a rich almond-vanilla glaze and sprinkled with chopped pistachios, it’s perfect for a delightful breakfast treat or an indulgent snack.
Ingredients
Dry 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)
Wet Ingredients
- 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)
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the bread.
- Mix Batter: In a large bowl, combine the yellow cake mix, instant pistachio pudding mix, eggs, vegetable oil, water, and sour cream. Mix thoroughly until the batter is smooth and well incorporated. Set aside.
- Prepare Loaf Pans: In a small bowl, mix the sugar and cinnamon. Grease two regular-size loaf pans thoroughly, then sprinkle the sugar and cinnamon mixture evenly over the bottom and sides of each pan to add flavor and prevent sticking.
- Fill and Bake: Pour half of the batter into each prepared loaf pan. Place the pans in the preheated oven and bake for approximately 45 minutes, or until a toothpick inserted near the center comes out clean. Remove from oven and let cool completely in the pans.
- Make Glaze: In a medium bowl, combine the powdered sugar, melted butter, almond extract, and vanilla extract. Gradually add milk one tablespoon at a time, stirring constantly until the glaze reaches your desired consistency—smooth and pourable but not too runny.
- Glaze and Garnish: Once the bread has cooled, drizzle the glaze generously over the tops. Immediately sprinkle the chopped pistachios over the glaze to garnish. Slice and serve your delicious pistachio bread.
Notes
- Ensure the bread has fully cooled before glazing to prevent the glaze from melting and sliding off.
- You can adjust the pistachio amount based on your preference for nuttiness and texture.
- If you prefer a sweeter glaze, add a little more powdered sugar or a splash of vanilla extract.
- This recipe makes two loaves; one can be stored in an airtight container for several days or frozen for longer storage.
