Pistachio Bread Recipe
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 and vanilla glaze and real pistachios for a delightfully festive, sweet and salty treat.
Equipment
- 1 9X5 (23x13) loaf pan
- 1 parchment paper
- 1 whisk and flexible spatula or spoon
Ingredients
Pistachio Bread
- 2 cups (240 g) all purpose flour
- 1 3.4 oz. pistachio pudding mix
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (150 g) granulated sugar
- 1 lemon, zested
- ½ cup (120 ml) oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup (120 g) sour cream, room temperature
- ½ cup (120 ml) milk, room temperature
Almond Glaze
- 1 cup (120 g) powdered sugar
- 1 tablespoon (15 ml) melted butter
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- ½ cup chopped pistachios for topping, optional
Instructions
- 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.
- In a large bowl, whisk the flour, pistachio pudding mix, baking powder and salt together until well combined. Set aside.2 cups (240 g) all purpose flour, 1 3.4 oz. pistachio pudding mix , 2 teaspoons baking powder, ½ teaspoon salt
- 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.¾ cup (150 g) granulated sugar, 1 lemon, zested, ½ cup (120 ml) oil , 2 large eggs, room temperature, 1 teaspoon vanilla extract , ½ teaspoon almond extract , ½ cup (120 g) sour cream, room temperature, ½ cup (120 ml) milk, room temperature
- 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. Using the back of a spoon or with the side of a flexible spatula, smooth out the top of the bread.
- 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. If the top looks like it’s browning too much for your tastes, top the bread with a foil tent and continue to bake until the bread is fully baked through.
- 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.
- To make the glaze, whisk powered sugar with the melted butter, almond extract and vanilla extract. Whisk in up to 1 - 2 tablespoons (15 - 30 ml) of milk into the glaze, as needed to reach your desired consistency. Pour the glaze on top of the cooled pistachio loaf cake, top with chopped pistachios, set, slice and enjoy.1 cup (120 g) powdered sugar, 1 tablespoon (15 ml) melted butter , ½ teaspoon almond extract , 1 teaspoon vanilla extract , ½ cup chopped pistachios for topping, optional
Notes
Store: Place slices of the pistachio pudding bread in an airtight container at room temperature for up to 3 days. Then transfer the bread to the fridge for an additional 2 - 3 days.
See Variations section of the blog post to make this Pistachio Bread with real pistachios instead of pudding mix, to make this with cake mix or to make this as Pistachio Cherry Bread.
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