Looking for an easy pistachio bread that’s soft, moist, and full of nutty flavor? This quick pistachio bread uses instant pistachio pudding mix for a rich pistachio taste and is finished with a simple almond glaze and crushed pistachios. It’s an effortless treat that works for holidays, gifts, or a cozy breakfast with coffee.
Why You’ll Love This Recipe
- Uses only a few pantry staples.
- Real pistachio flavor from pudding mix and optional ground pistachios.
- Finished with a smooth almond glaze for a delicate sweet bite.
- A moist, tender quick bread that’s easy to make.
- Perfect for gifting or serving year-round.
- A delightful alternative to traditional quick breads like pumpkin bread.
Ingredients in Pistachio Bread with Almond Glaze
For the Bread:
- 15 oz box white or yellow cake mix
- 2 (3.5 oz) boxes instant pistachio pudding mix
- 4 eggs
- 1/4 cup vegetable oil
- 1/8 cup water
- 1 cup sour cream (or plain Greek yogurt)
- 2 tablespoons white sugar
- 1 teaspoon ground cinnamon
For the Almond Glaze:
- 2 cups powdered sugar
- 2 tablespoons melted butter (or unsalted butter)
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1–2 teaspoons milk (or heavy cream; a splash of lemon juice also works)
- 1/2–1 cup chopped or crushed pistachios for topping
How to Make Pistachio Bread
- Preheat the oven to 350°F. Prepare two 5-inch loaf pans by greasing them well or lining with parchment.
- Whisk together the cake mix, pistachio pudding mixes, white sugar, and cinnamon in a bowl; set aside.
- In a large bowl, combine the eggs, water, vegetable oil, and sour cream (or Greek yogurt).
- Mix the wet ingredients on low speed until smooth, then fold in the dry mixture until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake about 40 minutes, or until a toothpick inserted in the center comes out with moist crumbs but not raw batter.
- Cool in the pans for 10–15 minutes, then transfer the loaves to a wire rack to cool slightly.
- While the loaves cool, whisk the powdered sugar, melted butter, almond extract, vanilla, and 1–2 teaspoons milk until smooth. Adjust consistency with a little more milk if needed.
- When the loaves are slightly cooled, pour the glaze over the top and sprinkle with chopped pistachios.
Quick Tips
- For a richer green color, add a drop of gel food coloring to the batter.
- Brighten the loaf by stirring in a little lemon zest or serving with fresh berries.
- Fold in a few tablespoons of ground pistachios for extra nuttiness in the batter or the glaze.
How to Store Pistachio Bread
Once the bread is completely cooled, store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaves tightly and freeze for up to 2 months. Thaw in the refrigerator or at room temperature before serving.
More Pistachio Recipes to Try
If you enjoy this easy pistachio bread, try other pistachio treats like pistachio pudding breads, cookies, or pistachio-studded cakes. Pistachios pair beautifully with white chocolate, citrus, and almond flavors.
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Easy Pistachio Bread Recipe
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Orange Rolls
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Easy Chocolate Chip Banana Bread Recipe
-
Sweet Potato Cornbread Recipe
📖 Recipe
Pistachio Bread
A quick, tender pistachio bread made with instant pistachio pudding mix and a sweet almond glaze.
Ingredients
For the Pistachio Bread
- 1 (15 oz) box white or yellow cake mix
- 2 (3.5 oz) boxes instant pistachio pudding mix
- 4 eggs
- 1/4 cup vegetable oil
- 1/8 cup water
- 1 cup sour cream or plain Greek yogurt
- 2 tablespoons white sugar
- 1 teaspoon ground cinnamon
For the Almond Glaze
- 2 cups powdered sugar
- 2 tablespoons melted butter
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1–2 teaspoons milk or heavy cream (or a splash of lemon juice)
- 1/2–1 cup crushed pistachios for topping
Instructions
- Preheat oven to 350°F. Grease or line two 5-inch loaf pans.
- Combine the cake mix, pistachio pudding mixes, sugar, and cinnamon in a bowl; set aside.
- Whisk the eggs, water, oil, and sour cream in a large bowl until smooth.
- Mix in the dry ingredients on low speed until combined.
- Divide batter evenly between the prepared pans and bake about 40 minutes, until a toothpick inserted into the center comes out with moist crumbs.
- Cool 10–15 minutes in the pans, then transfer to a wire rack.
- Whisk glaze ingredients until smooth and pour over slightly cooled loaves. Sprinkle with chopped pistachios.
Notes
- For a deeper green hue, use gel food coloring.
- Lemon zest or fresh fruit make a bright variation.
- Ground pistachios added to the batter or glaze enhance the nutty flavor.
Nutrition
Serving: 1 slice | Calories: 236 kcal | Carbohydrates: 36 g | Protein: 3 g | Fat: 9 g | Sugar: 25 g
Nutritional information is an estimate and may vary based on ingredients and serving size.
© Mama Needs Cake