Pistachio Bread

Pistachio bread is sweet, soft and moist pistachio quick bread made with pistachio pudding mix. Top this easy to make pistachio loaf with a nutty almond glaze and chopped pistachios.

Preheat the oven to 350 F (170 C). Line a 9 x 5 loaf pan with parchment paper, leaving a bit of overhang on two sides.

Step 1:  

In a large bowl, whisk the flour, pistachio pudding mix, baking powder and salt together until well combined.

Step 2:  

In another bowl whisk the sugar and lemon zest until the sugar resembles wet sand. Then whisk in the oil, eggs, vanilla extract, almond extract, sour cream and milk together until well combined.

Step 3:  

Stir the dry ingredients into the wet until just combined. If you would like to fold ½ cup of chopped pistachios into the bread, do so now. Evenly transfer the pistachio bread batter into the prepared pan.

Step 4:  

Bake the pistachio loaf for 55 - 65  minutes or until a toothpick inserted into the center of the bread comes out with a few moist crumbs.

Step 5:  

Cool the bread in the loaf pan for 15 minutes. Use the parchment sling to lift the bread out of the pan. Cool completely before topping with the almond vanilla glaze.

Step 6:  

To make the glaze, whisk powered sugar with the melted butter, almond extract and vanilla extract. Pour the glaze on top of the cooled pistachio loaf cake, top with chopped pistachios, set, slice and enjoy.

Step 7:  

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