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Pistachio Bread Recipe

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4.1 from 12 reviews

This Pistachio Bread is a moist and flavorful loaf made with instant pistachio pudding mix, chopped pistachios, and a delicious almond-infused glaze. Perfect for breakfast, brunch, or as a sweet snack, it combines the nutty flavor of pistachios with a tender crumb and a smooth, sweet icing.

Ingredients

Bread

  • 1 cup granulated sugar
  • 1/3 cup vegetable oil
  • 3/4 cup milk (2%)
  • 1/4 cup full fat sour cream
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 box (3.4 ounce) Instant Pistachio pudding mix
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 cup chopped pistachios, divided

Icing

  • 1 cup powdered sugar
  • 1/2 teaspoon almond extract
  • 2 tablespoons milk (2%)
  • Chopped pistachios for topping (remaining 1/4 cup)

Instructions

  1. Prepare pan and preheat oven: Preheat your oven to 350 degrees F. Spray a 9×5-inch loaf pan with baking spray and line the bottom with a strip of parchment paper that extends up the short sides to create a sling for easy removal. Set aside.
  2. Mix wet ingredients: In a large mixing bowl, combine the sugar, vegetable oil, milk, sour cream, eggs, vanilla extract, and almond extract. Mix until everything is thoroughly blended and smooth.
  3. Add dry ingredients: To the wet mixture, add the all-purpose flour, instant pistachio pudding mix, baking powder, baking soda, and kosher salt. Stir until fully incorporated, forming a smooth batter.
  4. Fill the pan and add nuts: Pour the batter into the prepared loaf pan. Evenly sprinkle half of the chopped pistachios over the top of the batter.
  5. Bake the bread: Place the loaf pan in the preheated oven and bake for 60 minutes, until a toothpick inserted in the center comes out clean and the bread is golden on top.
  6. Cool the bread: Remove the loaf from the oven and let it cool in the pan for 15 minutes. Then, use the parchment paper sling to lift the bread out of the pan and transfer to a wire rack to cool completely.
  7. Prepare and add the icing: In a small bowl, whisk together the powdered sugar, almond extract, and milk until smooth. Spread the icing evenly over the cooled loaf and sprinkle the remaining chopped pistachios on top. Let the icing set for about 15 minutes before slicing and serving.

Notes

  • Using parchment paper makes removing the loaf from the pan much easier and helps prevent sticking.
  • You can substitute buttermilk for milk and sour cream for a slightly tangier flavor and tender crumb.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For added texture, lightly toast the chopped pistachios before sprinkling them on top.

Find it online: https://marthatasty.com/pistachio-bread-recipe/