Pistachio Bread Recipe

Introduction

This pistachio bread is a moist and flavorful treat, perfect for breakfast or an afternoon snack. Infused with pistachio pudding and chopped nuts, it offers a unique twist on classic quick breads. The sweet icing adds a delightful finish that’s sure to please any pistachio lover.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 large eggs
• 1/2 cup unsalted butter
• 1/4 tsp salt
• 1 tsp baking powder
• 3/4 cup white sugar
• 2/3 cup 2% milk
• 1 package Jell-O pistachio pudding mix
• 1/4 cup chopped pistachios
• 1 cup icing sugar
• 2 tbsp 2% milk (for icing)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 1.5-quart loaf pan.
2. Step 2: In a large mixing bowl, combine the white sugar, eggs, and unsalted butter. Mix well until smooth and creamy.
3. Step 3: Add the 2% milk, pistachio pudding mix, baking powder, and salt to the bowl. Mix together until fully incorporated.
4. Step 4: Gradually add the all-purpose flour, folding the batter gently to avoid lumps but ensuring everything is well combined.
5. Step 5: Pour the batter into the prepared loaf pan, then sprinkle the chopped pistachios evenly on top.
6. Step 6: Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: While the bread cools, mix the icing sugar with 2 tablespoons of 2% milk to create a smooth glaze. Drizzle over the cooled loaf before serving.

Tips & Variations

• For a richer flavor, toast the chopped pistachios lightly before adding them to the batter or topping the bread.
• Substitute the 2% milk with almond milk for a nutty depth and dairy-free option.
• Add a teaspoon of vanilla extract for extra aroma and sweetness.

Storage

Store the pistachio bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, warm slices gently in a microwave or toaster oven, and refresh the icing if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pudding mix?

Yes, while pistachio pudding gives this bread its distinct flavor, you can experiment with flavors like vanilla or butterscotch. Keep in mind this will change the overall taste.

Is it necessary to add the icing glaze?

The icing glaze adds a sweet finishing touch, but it’s optional. The bread is delicious on its own and perfect with butter or jam as well.

Pistachio Bread Recipe

Print Recipe

★★★★★

4.7 from 119 reviews

This Pistachio Bread is a moist and flavorful quick bread infused with the lovely nutty taste of pistachios and a hint of sweet pistachio pudding. Easily baked in a loaf pan, it’s perfect for breakfast, a snack, or dessert, topped with a simple icing glaze and extra chopped pistachios for crunch.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 1 loaf (about 8 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 Cups All Purpose Flour
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 1 Package Jell-O Pistachio Pudding Mix
• 1/4 Cup Chopped Pistachios

Wet Ingredients

• 2 Large Eggs
• 1/2 Cup Unsalted Butter
• 3/4 Cup White Sugar
• 2/3 Cup 2% Milk

Icing

• 1 Cup Icing Sugar
• 2 Tbsp 2% Milk

Instructions

1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C) and grease a 1.5-quart loaf pan, such as a Pyrex glass dish, to ensure the bread doesn’t stick and bakes evenly.
2. Mix sugar, eggs, and butter: In a large mixing bowl, combine the white sugar, eggs, and softened unsalted butter. Mix thoroughly until the mixture becomes smooth and creamy, incorporating air for a light texture.
3. Add milk, pudding mix, baking powder, and salt: Stir in the 2% milk, pistachio pudding mix, baking powder, and salt until the ingredients are fully combined, ensuring the pudding flavor is evenly distributed throughout the batter.
4. Incorporate flour: Gradually add the all-purpose flour into the wet mixture, folding gently to avoid overmixing. Continue folding until no clumps remain, creating a smooth batter.
5. Prepare for baking: Pour the batter into the greased loaf pan, smoothing the top with a spatula for even baking.
6. Bake the bread: Place the loaf pan in the preheated oven and bake for 40 to 50 minutes. Check doneness by inserting a toothpick into the center — it should come out clean when fully baked.
7. Cool and glaze: Once baked, remove the bread from the oven and allow it to cool completely in the pan. Then mix the icing sugar with 2 tablespoons of 2% milk to form a smooth glaze and drizzle or spread over the cooled bread.
8. Garnish and serve: Sprinkle the chopped pistachios on top of the glazed bread for extra texture and nutty flavor. Slice and enjoy!

Notes

• Make sure butter is softened to room temperature for easier mixing.
• You can substitute 2% milk with whole milk or a dairy alternative for different richness.
• Allow the bread to cool completely before adding the glaze to prevent it from melting.
• Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• For a nut-free version, omit the chopped pistachios on top and make sure pudding mix doesn’t contain nut traces.

Keywords: pistachio bread, quick bread, pistachio pudding, nutty bread, sweet bread, dessert bread